Tuesday, April 28, 2015

On the Hunt: Macaroons

A large part of our trip to New Orleans, was eating ALL of the food. And in that journey, I was educated in the art of the macaroon.

The first round I had were en route to New Orleans while in Chicago. While beautiful, these actually weren't very good. The cookies were full of air and separated on first bite. Come to find out, this is not how macaroons should be! Cookie consistency is actually quite crucial to a successful macaroon. Find out what constitutes a macaroon fail here.
Peeps, Caramel, Irish Creme, Strawberry, Pistachio – Sugar Fixé, – Lincoln Park, Chicago.

At NOLA's charming, sugar-coated Sucré, we had gold tinted macaroons, served in fancy boxes and on top of gelato. These earned points for presentation and flavor. 
Chicory macaroon on Almond Gelato – Sucré in NOLA.

But the best were from Croissant D'Or Patisserie — a French bakery in the French Quarter, baking sweets from scratch. The macaroons had great flavor, adequate cream and most importantly, soft cookies! (My favorite flavor was the Coffee).
So lesson learned: yes presentation is important, but when it comes to baked goods, adorable doesn't always win. Make sure the appearance is backed up with a good taste experience. 

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