To Have My Cake and Eat It Too

As tempting as it is to write a post about finally being free to the weekly posting I think it would be a little cliche to do so after reading so many other people do the same. So for my final blog I'm going to talk about cake, no cookies, no that is not really accurate either, I am going to talk about macarons. Macarons are tasty little treats that originated in French bakeries but are popping up everywhere. Think of a mararon sort of like a cookie but with a cream filling, MSN had an article describing why "Macarons Take the Cake" and it got me thinking. Before we go any farther though it is essential to differentiate between the macaroon and the maracon. The first is a traditional dry coconut cookie, the second is what I'm writing about. These dainty chic treats are fairly low calorie and made with almond flour so a little lighter on the glucose and carbs as well, even better is the fact that the only limiting factor for flavors is ones imagination. The creaming filling in the center, can be a butter cream, jelly, ganache or whatever else you are filling like. Popular flavors are vanilla, chocolate, peanut butter, and pistachio but some wilder options include ones like pink champagne, lychee, and Earl Gray. These little "snack cakes" are a fancy twist on the childhood cupcake and are all the rage in cities accross the globe.

In the Upper East side of New York one just needs to visit La Maison du Chocolat or Chocolat Michel Cluizel to get their own macaron. The ones sold here are imported directly from France and will keep for up to three days in the fridge, it is recommend though that they raise to room temperature before eating to better enhance the flavors. The only downside about buying from these locations is that the flavor options are pretty limited to the more traditional ones, but if you are looking for something authentic then this is right up your alley. Now, if you don't mind the American made Maracons then be sure to visit Madeline Patisserie which has a larger variety of flavors that are just as good or even better.

Califorina also offers several different macaron options. Jin Patisserie features cinnamon and yuzu, Lemonade appropriately makes a lemon meringue one with lemon curd between the cookies, and Milk features giant macaron meringues enclose Milk's delicious homemade ice cream. Paulette Macarons has 12 "everyday classics" and seasonal flavors like New Orleans Praline. And that is just to name a few flavors and a few locations.

In the middle of the United States in the windy city of Chicago macarons have taken root as well. The Fritz Pastry's new years resolution was create 100 different macarons flavors for the year, they even have a twitter feed to update customers on new flavors. Popular ones so far include root beer, lemon poppy seed and chai. A slighly more conventional approach is Vanille Patisserie which has coffee, pistachio, raspberry, and chocolate flavors that come in twelve or eighteen-piece boxes.

I doubt that these delightful little treats have made it to our area just yet but I expect to see them around soon. After all look how successful they have been everywhere else. In the mean time though feel free to try your own macaron recipes.