Eat macarons in France

“After dinner in the city, I went with a friend to the Pierre Hermé located on the Champs-Elysées just near the Arc de Triomphe for a small but delicious dessert. Given that the macarons were quite pricy (they cost 2.10 euros per macaron versus the 1.50 euros that is the going rate), we decided to buy two each and split them so we could try four different flavors. [...] We brought them outside and propped on a bench in the dark but crowded streets in front of the Arc de Triomphe and slowly savoured each bite, analyzing the flavors and really enjoying each one. The rose (very typical flavor for a French macaron) was really subtle and fragrant – it was probably my favorite. The passion-fruit one was amazing – a powerful combination of chocolate and passion-fruit blended surprising well to create a colorful and strong flavor. The lime and yogurt macaron was refreshing and tasted slightly like cheesecake. And the crème brûlée was like munching into sweet caramel and vanilla essence. Each macaron had the perfect light, crispy shell on the outside with a soft, chewy interior.”

“When I first arrived and made my list of things to do in Paris, I put macarons on the back burner. I didn’t want to be one of those people that checked-in at the Eiffel Tower and tweeted “eating macarons in Paris” [...] So it took me three months to venture into the trendiest of tourist traps Ladurée to finally see what I was missing. Walking past endless windows with towers of multicolored macarons, I was under the impression that they were dry and hard like a biscuit. I figured I would probably need a good splash of something warm and thick to make them dissolve in the mouth. But as is often the case, my first impressions proved to be both amateur and incorrect. Instead, macarons are light, airy pastries with a thick meringue-like cream in the center. [...] My first visit macaroon experience consisted of two rose and coffee flavored macarons, my chai latte from Starbucks and a book outside of Opera Garnier. Needless to say, after this pleasant experience I repented my sin of ever having thought that macarons were overrated”

“So immediately after the tour and armed with our maps, we make our way over to Fauchon and Hediard to sample some. First stop Fauchon – I’d like to say they were the best ever but Fauchon macarons were disappointing. The macaron shell texture was visibly lumpy, the flavour was good but not consistent because some flavours were too sweet and other flavours like the lemon and mint was a soggy even though I ate it fresh (read: popped into my mouth as I walked out of the shop). [...] Third stop Pierre Hermes – The man himself has been exalted as a God in Japan because of his macarons and if that were not blasphemous I would be inclined to agree. These are Macarons with the X-factor. Quirky flavours like olive oil and vanilla, hazelnut and asparagus that sound downright disgusting but taste like a piece of heaven.”