A macaron a day keeps the doldrums at bay.
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The cheerful macaron, born in Italy and, it is said, smuggled into France by Catherine de Medici for her royal wedding to Henry II in 1533, has become a symbol of Paris and French indulgence. Though seemingly in almost every Parisian pâtisserie, not all macarons - not "macaroons" please - are created equal. These two-bite wonders (the originals were larger) with their vibrant hues and crisp chewy texture are, in fact, tiny almond meringue sandwiches, each filled with a silky ganache or creamy buttercream, a delicate dance of texture and flavor.
For my tastes Pierre Hermé still leads the pack: he goes easy on the sugar and pairs creative and at times eyebrow-raising fillings (olive oil/lime; white truffle/hazelnut) that evoke Marie-Antoinette closing her eyes to daintily savor a slow nibble rather than a quick chomp. When choosing, keep in mind that the best macarons balance depth with sophistication, and will leave you craving just one more. - BPJ
Pierre Hermé
Montmartre boutique
27 rue des Abbesses 75018
