Sunday, 2 October 2011

Macarons of Paris

It's not a secret that G and I love a good macaron - and are quite particular about what constitutes a "good" macaron!  In Melbourne most macarons are the same diameter, but in France, what we consider normal in Melbourne is miniature.   Then there are the grande macarons - with fresh fruit sandwiched between normal sized macarons in France.

Pistachio with raspberry, and raspberry with more raspberry

A wide selection of "miniature macarons" at Le Bon Marche

Macarons from Laduree

Also, we had macarons from the Bouchon Bakery in New York - including this delicious carrot cake macaron.  I did notice that in France the flavours were much more common - chocolate, strawberry, raspberry, pistachio etc.  In America it was definitely a lot more adventurous.  As well as the carrot cake macaron, we enjoyed fig and balsamic macarons.

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