Who doesn't know these delicate biscuits presenting themselves in all imaginable colors? The first time I had the pleasure to taste that elegant sandwich I was amazed by its fluffiness and sweetness. The first surprise was revealed in the first bite. That feeling when I bit in a sweet puffy cloud that melted in my mouth instantly dodged me. However, the moment when that fragile crust mixed with the filling was what I liked the most. Of course, the taste isn’t the only aspect of macarons that I’m fond of. Their chic appearance is perfect even though, at first sight, it might seem almost too simple.
However, a closer inspection reveals a smooth surface with a cracked rough edge when the meringue meets the filling. With all those colorful versions, there is no need to say that the flavors range from fruity to the less expected ones, such as bacon, truffles, and even champagne.
My favorite is the one that has a slightly sour filling. The dulcet confection is so light that I like to counterbalance it with fruits. Actually, the raspberry ones are usually my first choice. The raspberry also won when we were in Paris, although the choice was so great that I had a really difficult time remembering all the flavors. To make things even more challenging, one was better looking than the other. They were so nicely presented that I didn’t want to take any, as it would undermine perfection. But they somehow manage to keep the place full and neatly folded at all times. It’s magical how they do it! The flawless macarons got even more glamorous and elegant when I was looking at them in the streets of Paris.
Of course, we had to look around first, and then we stopped at the place, which was the most attractive to us. The Macarons, we tried there were one of the best ever. Well, we did have some very close ones after. But the winners are for sure, those ones from Paris.
One would think that making them is easy as you can buy the macaron molds and simply fill them up. But this is far from the truth. Multiple times, I was planning to make one by myself. At first, the recipes piled up and the collection of books broadened. Then I sat in front of the computer and browsed the forums and YouTube as well. Then I realized that there are various options to ruin the sweet circle. So, each attempt ended even before I got to the kitchen. To soon the enthusiasm for the baking went down the drain and I’m still holding on to my plan that one day I’ll make them by myself. Then I’ll probably hide somewhere and eat them all in a judgment-free zone.
