Not macaroons, those are completely different.
But macarons have become my new craving, and unlike anything I’ve ever tasted in the states before. I can’t tell you what to expect; maybe some unicorn poop and fairy dust, or maybe some magical confection by Mrs. Weasley…
What exactly are macarons? According to Wikipedia, the place where I go when I don’t actually feel like doing any serious research, “the macaron [is cited] as being created in 791 in a convent near Cormery. Some have traced [it] back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henri II of France.” THANKS CATHERINE.
The macaron is comprised of two outer shells made from eggs, sugar, more sugar, almond powder, and food coloring (some of which stains your teeth hulk-green, be warned). The inside contains ganache, jam, buttercream, or some other tasty thing (that can also change the color of your mouth).
So far, I’ve tried (ranked best to not-quite-so-best)
- Chocolat Framboise (Raspberry Chocolate)
- Beurre Salé au Caramel(Buttery Salted Caramel)
- Bailey’s (yup.)
- Chocolat Caramel (you’ve all got that one)
- Crème Brûlée (too sweet)
There are at least 30 different flavors in this particular shop, many of which I don’t expect to try because I don’t like blueberries and bananas.
If you’re ever in Pau, make sure to visit the Gourmandise Maison du Macaron. It’s one euro per macaron, but they’re absolutely worth it.
Finally the pictures…
Apparently I ate the salted butter caramel one too fast to take a picture, but that means I can just go get another.
bon appétit tout le monde!
Please remember all pictures are ©Madeline Tautges, thanks 🙂