“THE macaron is the anti-cupcake.”

“A cupcake comforts. A macaron teases. Dainty, nearly weightless, it leaves you hungrier than you were before. It is but a prelude to other pleasures. Your slacker boyfriend gives you a cupcake; your lover gives you macarons.”

“Macarons make no pretense of ease. They demand surgical precision in the mixing and sifting of ground almonds and superfine sugar and the beating (not too much) of egg whites, preferably ones that have been left to age for a few days in the refrigerator (or at room temperature, if you’re hard core). After the batter is piped out, you are advised to bang the cookie sheet on the counter, to eliminate bubbles. A quiver in humidity and all is lost.”

Very true. I made macarons once upon a time. Over half of the batch was ruined. Just one slight mistake, an unnoticeable detail missed, results in dire consequences.

And yet, their decadence…it leaves you depraved.

Source:  http://www.nytimes.com/2011/11/02/dining/reviews/airy-macarons-nyc-review.html?_r=1&ref=dining


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