Le Culte du Macaron
Whimsical colors and countless flavors—we've all fallen prey to the allure of le macaron. This delightful French confection not only epitomizes class in desserts, but also constitutes culinary timelessness. Though its origins are somewhat ambiguous, the macaron undoubtedly gained fame in the 1790s. Since then, it has found its way across the globe. Some of the most well known French brands are Ladurée and Pierre Hermé. Only a few years ago did Ladurée establish an American presence on Manhattan's Upper East Side. In the Bay Area, Sf-based Chantal Guillon has become the premier local supplier.
So, what about these delicate treats draws our attention? First off, exclusivity comes to mind. These tiny desserts command an exorbitant price at around $3-4 a piece—not unwarranted though; the labor intensive preparation and baking process require a certain degree of precision. Comprised of egg whites, sugar, and almond flour, these delicacies use relatively pricey ingredients. These are merely logical reasons.
In an emotional sense, macarons are irrefutably celebratory with their bright colors and sweet nature. Even on the dreariest of days, they can infuse you with jubilance. Next time you're feeling blue, pair your feelings with a Tiffany-colored macaron.
I wouldn't just save them for when you're feeling down; class up your Sunday afternoons with these sweets. While you're at it, maybe an icy cold glass of tea or coffee? Or gift them to your sweetheart in a stark white box. Nobody can resist a good macaron. It's become a cult, I tell you.