macarons - Articles and Posts from Slashfood

Posts with tag macarons

Wait... What? Ketchup Macarons!

Posted Feb 23rd 2009 3:01PM by Monika Bartyzel
Filed under: Condiments, Comfort Food

Normally, macarons are like the one above, colorful, light, and full of sweetness. But what if it wasn't?

The world has seen chocolate on chicken and bacon cookies, so why not Ketchup Macarons? It's almost natural -- tomatoes are fruit too, yet they never get the cookie love. Just replace that center above with the spice of ketchup.

David Lebovitz recently whipped up a batch of Pierre Hermé's ketchup macarons, noting the perception in Europe that Americans put ketchup on everything. I can't say I blame them for that assessment (sandwiches, eggs, fries, meat, you name it). But making it into a cookie... That's something I want to taste for myself.

And speaking of unique cookie flavors: What's the most unique cookie flavor you've ever tasted?

[via Serious Eats]

Luxemburgerli: Z�rich's version of the French macaron

Posted Aug 18th 2008 9:01AM by Max Shrem
Filed under: Europe, France, Sugar, Artisan Foods

Recently, I browsed through Monocle's "travel top fifty," and I was intrigued by no. 24: Sprüngli Luxemburgerli. These pastries are a take on the French macaron but are said to be lighter and more airy. I am dying to try them! Currently, you can only purchase them in Zurich and, of course, Dubai.

I could not find a recipe online. So, I'm not exactly sure what makes them lighter than their French counterparts. However, I found a blog that contrasts the two. The cream center makes Luxemburgerli more airy than French macarons which can have jelly, caramel, or ganache in the center. They're also much smaller than French macarons. They're about the size of a quail's egg.

Luxemburgerli were actually invented in France by Camille Studer in 1967, and then, they were brought to Zurich. The name went through several changes: Baiser de Mousse, Gëback des Luxemburgers, and finally Luxemburgerli ("little Luxemburger"). When it comes to purchasing these luscious buttery sweets, you should head to Sprüngli Confiserie.

People respond: There are great macarons all over the United States

Posted Aug 2nd 2008 12:02PM by Max Shrem
Filed under: Stores & Shopping, Lists, Bakeries, Artisan Foods

Last week, I wrote a post asking why I cannot find decent macarons in the United States. Apparently, I'm not looking hard enough. Comments from all over the country revealed people's favorite shops where they buy them. Although I have not yet tried the macarons at all these places, I thought it would be useful to create a U.S. macaron directory.

So far, it looks like most of these places are located in California. Feel free to comment with new shops to add to the directory!

Columbus, Ohio: Becke recommends Pistacia Vera at 541 south third street. Try their salted caramel macarons.

Milwaukee, Wisconsin: Ann suggests that we try the macarons at 316 North Milwaukee St., at Harlequin Bakery.

New York, New York: To think that in my own city I failed to discover Macaron Café which is just around the corner from my mother's office at 161 west 36th street, just off 7th avenue. Thanks Tom Avel for letting us know about this shop. Kat Kinsman enjoyed the macarons from Alain Ducasse's Adour at the St. Regis hotel.

Yountville, California: Although I did not care for Thomas Keller's macarons at Buchon Bakery in NY, Kelly enjoyed them at Keller's Buchon in Yountville at 6534 Washington st.

San Francisco, California: Verena suggests Boulangerie at 2325 Pine Street. Ivan claims that Tartine Bakery at 600 Guerreo St., by 18th street, is the place to buy macarons. Mathew points out another shop located at the Ferry Building Marketplace, shop No. 10 - Miette.

Berkeley, California: Verena also reccomends Masse's Pastries at 1469 Shattuck Ave.

Los Angeles, California: Jon raves about the macarons at Boule located at 408 N. Cienga Blvd and at 413 N. Bedford Drive in Beverly Hills.

Beverly Hills, California: Apart from Boule's Beverly Hills location, you can stroll into Paulette at 9466 Charleville Blvd. If you're not in Beverly Hills, you can order from them online. That's what John did.

Why can't I find decent macarons in the United States?

Posted Jul 21st 2008 5:03PM by Max Shrem
Filed under: Stores & Shopping, America, France, Bakeries

Macarons from Thomas Keller's Bouchon Bakery

Ever since I returned from my school year abroad in Paris, I have been on a quest for delicate luscious creamy macarons. Unfortunately, every time I purchase them in the U.S., I am disappointed.

Why is it so hard to find decent macarons in the United States? The ones at La Maison du Chocolat are not bad. But, they're overwhelmingly chocolatey. Many times, they even taste too greasy.

Yesterday, I went to Thomas Keller's Bouchon Bakery in Manhattan and was jumping up and down with excitement when I saw macarons. They looked just like the ones I had at Ladurée in Paris. Except, when I looked at them closely, I noticed that the layer of cream in the middle was much thicker and heavier. A bite into a macaron from Bouchon Bakery is more like a bite into a heavy creamy delicious cake. Although it tasted quite excellent, it lacked many of the characteristics I love about the macarons I've tasted in Paris, mainly its lightness and slightly crunchy exterior and creamy interior.

Can someone recommend a shop where I can find a decent macaron?

Luscious macarons at Pierre Herm�

Posted Jun 26th 2008 2:05PM by Max Shrem
Filed under: Snacks, France, Bakeries, Artisan Foods

My obsession for those heavenly creamy, crispy, sweet French pastries, called macarons, began when I lived in Paris. I would go to the Ladurée, the pastry-shop and tearoom, almost every week to sit down like an old woman and drink tea and snack on a macaron. Ah, the wonderful gastronomic moments spent at Ladurée! It deserves its own blog post.

Recently, I discovered another incredible pastry-shop in Paris, Pierre Hermé, where you can try some interesting flavored macarons, such as caramel with fleur de sel and passion fruit with chocolate. The tiny store, located at No. 72 rue Bonaparte on the Left Bank, almost always has a quick moving line started out the door. As you enter this chic pastry boutique, your eyes are automatically drawn to the many gorgeous fruit cakes on your left. And then, as you get further into the store, all your senses are overwhelmed by the beauty -- the fresh aroma of baked sweets and the stunning displays of various cakes and macarons.

My experience at Pierre Hermé was like a glance into heaven. By the time it was my turn to order, I was speechless. I had spent the entire time in line absorbing the smells and the delicious goodies instead of figuring out which macarons I wanted to order. One of the shopkeepers gave me a menu of macarons. I studied it closely and finally bought a box of 16. Check out my favorite flavors and more after the jump.

Continue reading Luscious macarons at Pierre Herm�

LA Times picks their favorite Christmas cookies

Posted Dec 16th 2006 1:30PM by Nicole Weston
Filed under: Baking, Newspapers, Spirit of Christmas

When plain old chocolate chip cookies aren't quite special enough for the holidays, it's time to turn to a professional. By this, we don't mean that you should buy cookies instead of baking them, but to ask well-known pastry chefs to send you batches of their favorites under the guise of holding a holiday bake off. It worked for the LA Times staff.

They ranked all the cookies, but with chefs like Michelle Myers, chef and co-owner of Boule and Sona; Nancy Silverton; Maury Rubin, chef-owner of City Bakery and Brian Kim, pastry chef at La Terza participating, it is clear that each and every cookie was a good one. The overall winners were the gingerbread macarons baked by Sherry Yard and Sixto Pocasangre.

Fortunately for those of us who don't have professional pastry chefs waiting to messenger us boxes of cookies and bottles of champagne, the Times staff also picked up the recipes for each of the cookies in their bake off so you can try them at home (a subscription is req'd, but it's free). The recipes include pistachio butter cookies, orange madeleines, the above-mentioned gingerbread macarons, cranberry pistachio biscotti, chocolate espresso cookies, rosemary pine nut cookies, chocolate sablé cookies and raisin-filled sugar and spice cookies.

#	Blogger	Posts	Cmts
1	Slashfood Editor	79	0
2	Alexa Weibel	48	2
3	Sarah LeTrent	33	0
4	Hanna Raskin	27	0
5	Emily Farris	17	0
6	Sara Bonisteel	16	0
7	Jennifer Lawinski	15	0
8	Michael Thomas Hastings	9	0
9	Jennifer Iserloh	8	0
10	David Koeppel	7	0
11	Jose Ralat Maldonado	6	1
12	Mike Pomranz	5	1
13	Monika Bartyzel	5	0
14	Joshua M. Bernstein	5	2
15	Lisa Schweitzer	4	0
16	Erin Meister	4	0
17	Max Shrem	4	0
18	John Devore	4	0
19	LeNell Smothers	4	0
20	Sarah Christine	3	0

Reviews: What's New This Week Twitter Follow Friday on ParentDish! Diabetic Student Wins Fight For Extra Gym Classes	Heidi Klum Hits The Runway After Baby Thanksgiving Dinner Satisfaction And Perfect Portion Control: Time to Celebrate Cheesy Workout Video Round-up
'Lauren Conrad Style' - Star Writing Fashion Book Lindsay Lohan Causing Fighting at Emanuel Ungaro? Victoria's Secret Fashion Show: Backstage With the New Bombshells	AMA Red Carpet 2009 'New Moon' Sinks Teeth Into $140.7 Opening Weekend Jenna Fischer Knows As Much About Her 'Office' Baby As You
How to Dispose of Paint Get the Look for Less: A Fall Tablescape Turkey Transferware Plates	Playing Baby Otters; Baby-Making Manatees New Kid on the Bus Georgia Mascot Uga VII Dies at Age 4

Wait... What? Ketchup Macarons!

Luxemburgerli: Z�rich's version of the French macaron

People respond: There are great macarons all over the United States

Why can't I find decent macarons in the United States?

Luscious macarons at Pierre Herm�

LA Times picks their favorite Christmas cookies

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love