Macaroon Me

15 Jun 2011
Our Favorite Places posted by Sara Tofanelli-Barroso

With Tin Roof right next door it's sometimes difficult to be disciplined.  Sandwiches, salads, soups and quiche are displayed for savory treats while cookies, muffins, scones, cake, pie, chocolate and much more are available to satisfy any sweet tooth.  As I like to maintain a paleo lifestyle there's not much that I usually treat myself to... but it's hard to resist their macaroons. 

(Flavors galore including watermelon on the far right).

Made famous by the famous French patissier Ladurée, these small, round cakes, crisp on the outside, smooth and soft in the middle,are made from blanched almond flour, egg whites, and yes, sugar (so while maybe not technically 'paleo' they are gluten-free).

Derived from the Italian amaretti cookie which was supposedly created by Italian monks in the shape of belly buttons and then brought to France in 1533 with the pastry chefs of Catherine de Medici, wife of King Henri II, the macaroon was refined by French Patissiers and quicky became a staple in France.

Made every morning in Ladurée’s “laboratory”, the pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar.  Once cooked and filled, the macaroons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavor.

Perfection at it's best... and let's not forget about the strong influence of color!  Working in an interior design business (hopelessly right next door to Tin Roof), we all know how effective the right color can be.  With so many different color and flavor combinations the Tin Roof makes it almost impossible to refuse one of these goodies. 

The best thing however may just be the size... not too big, almost bite size.  Just the perfect amount of sweet on a hot summers day. 

What's your favorite macaroon flavor?

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Pierre

06/29/2011
4:59PM

It’s “macaron” not “macaroon”.
Macaroons are the coconut ones.
Macaron is the almond flour one.

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