Wednesday, December 16, 2009

What a Cook Wants, 10

Delicate, Crunchy Macarons

French macarons have delicate, crisp exteriors that bely their chewy insides; they're essentially a meringue (made with ground almond) cookie sandwich with a lush, naughty filling. The best ones I had were at Boule, which sadly did not survive the recession.
But I hear the macarons at L.A. Burdick are mighty fine, and they're definitely the fabulous, perfect-end-of-the-party cookie right now. They seem almost too debonair to be called cookies, but that's just their French mystique.
Harvest Flavor Macarons in seasonal flavors: pumpkin, cinnamon and chocolate, $22 for a box of 15.

No comments: