Macarons de St EmilionWednesday, August 13, 2014
Another of the Best, also from St Emilion. The Real macarons, way different from the sugary pastel sandwiched Parisian delicacies, are flatter, perhaps a little bigger, and heavily consists of almond meal. That is what I assume anyway, since the authentic recipe - the one and only - is a huge secret, handed down from person to person, one at a time. The first recipe came from a dream to a Ursuline sister in a convent near the current shop, in 1620. I adore Parisian macarons, but I really took to these too, though with only one flavour it can get a bit monotone. Half the fun in the Parisian namesake is trying to decipher the flavours and critiquing how well they turned out, after all.