Macarons

I guess Belgium and France are very different after all. They share a lot of gourmet similarities, but then again here we eat ‘américaine’ and in France you eat ‘tartare’.Part of my food blogging plan is to try and test the different chocolate shops in Belgium. Plenty to go! So in order to get a better picture of the Belgian chocolate supremacy (?) I decided to go to a Parisian chocolate shop as well. And that’s were I discovered for the first time (shame on me!) the macarons.

Decided to try them out I bought a mix of chocolate and coffee ones. I understand macarons are very French. It seems the cookie can be traced back all the way to the late 1700’s when they were produced in an Italian monastery.

I am sure the 18th century macarons have nothing in common with the ones I tried in Paris, but some similarities might still persist. Macarons are made of two layers of smooth and soft, airy even shells, with a chewy paste in between. The sensation was of a chewy and then melting texture. Making them I think could prove quite difficult, but reading Clement’s recipe on ‘A la cuisine’ they actually seem quite manageable. Might give them a try one day.

However, and please, food bloggers world wide forgive me, I can not say I was hugely impressed by the macarons. I agree they were very tasty, but I think I was expecting more. Probably the hype around them (Pierre Herme, Fauchon, Laduree to name a few) increased my expectations to such extent that I thought I’ll faint when trying them first. Alas, I didn’t.

So might be me, might be the macarons I tried, might be the forces of the universe, I can not declare them yet as my top 5 favorite desserts.

Do no get me wrong though: they were all gone in a matter of minutes …

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