During my first trip to Paris I fell in love with a confection called a macaron. They look like little flying saucers, and are made by sandwiching two almond meringue cookies around a buttercream or jam filling. Since then I’ve had some good macarons in the US, but none of them have quite lived up to my memories of Paris. I decided that it was imperative as part our current detour to see if I had faulty memories, or if the Parisian macarons were indeed that good.
This morning we stopped by a small patisserie down the street from our hotel and picked up a six-pack of macarons (along with our requisite croissant and pain au chocolat). While the macarons here do not look markedly different from those at home, that is where the similarity ends. These macarons were soft but not chewy, with an amazingly thin shell and enough body to hold a moist texture in the cookies. Between the cookies, the buttercream and jams were top-notch. These were flying saucers from a different plane of deliciousness. We savored them all over Paris, from a café macaron at the Catacombs to a pistache one at Musee Rodin, and ending with a chocolat macaron atop the Eiffel Tower. I couldn’t be happier.