Being the dedicated foodie I am, I have made it my business to test every macaron I found here in Paris to every one I tried in New York. Have to admit, GO NYC, you are fabulous at your pursuit of creating the perfect parisian macaron. I really don't notice any difference in the ones from Paris , besides some more crazy flavors ( such as olive oil, peas, sweet potato etc.) and also just more locations to purchase them. In New York, the best places to go are La Maison Du Macaron on 23rd st & 7th avenue, and also the Macaron Cafe on 36th st & 7th ave or 59th st & Lexington Ave. In Paris, my favorite was Pierre Herme. Second was Laduree. I prefer a chewy macaron over a softer or more crunchy one. I've spent a reasonable amount of time and energy being a macaron connoisseur , and boy oh boy, it has paid off. Obviously I self employed myself to be one. If that was a real job, I would drop fashion design in a heartbeat. Who needs fashion when you can be a glutton? I have even purchased multiple books and recipes for them and even attempted to make them myself at home! The initial cost of all the ingredients and tools were a bit pricey, but hey, anything for a little bit of heaven , right?
Well, after a lovely lesson at the La Cuisine Paris yesterday morning , I now know the tricks of the trade. The girls and I have made lovely macarons if I do say so myself. I also purchased a jar of the lovely salted butter caramel filling. NOMNOMNOM. I guess I know what my summer plans are... making macarons.
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