The Italian café Tootsie’s is now featuring French macarons, made in-house by a moonlighting Stanford research scientist from Paris. Using ingredients imported from France, she’s trying to reproduce the famous Ladurée confections. “They’re very good with intense flavors and lower on the sweetness than the rest of our domestic field,” says Melanie Wong, who tried the salted caramel and lemon flavors. The lemon one is lip-puckeringly sour, though.
Tootsie’s at the Stanford Barn [Peninsula]
700 Welch Road, Suite 118, Palo Alto