Sunday, July 24, 2011


I tasted my first macaron in Paris, sitting inside Laduree, the gilded jewel box of a café near the Place de la Madeleine. The removal of an O defines the difference between an American macaroon and a French macaron. Two airy meringues sandwiched together with a jam or buttercream filling, macarons are delicate, a confection baked by angels. Chocolate, pistachio, strawberry, raspberry, violet, and rose---these traditional flavors give macarons their pastel tints, although you can find them in licorice, wasabi and fois gras flavors. I walked past this display of macarons in London. The themes of tea, chocolate and desserts continue to hold my interest. Perhaps it is their combined elements of tradition and fantasy. I know exactly what colors I want to work with this week.