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A Good Macaroon

JudiAU | Jun 15, 200407:56 PM

A Good French Macaroon:

A crisp exterior that resists, briefly, until your mouth engulfs the object of its desire. The sweet yielding interior retains enough texture for a satisfying chew. The filling has a distinctly delicious flavor and may, at certain moments, dance across the tongue. The flavor of the macaroon will dominate the sugar.

Good macaroons are absolutely fresh. A macaroon held in indefinite storage will become bland, soggy, sugary, and tiresome.

Secret JudiAU Tip: A macaroon may be refreshed by leaving it exposed to air overnight. The macaroon will become stale, stiffier, and may recapture its youth.

You may eat two macaroons but no more. Three will turn you into a craven beast, vicious and mean, until you fall asleep in the shade of palm tree and the townspeople sigh in relief.

I purchased two macaroons from _La Provence Patisserie and Café_ yesterday and ate the pistachio one immediately. Dull and sweet, heavy and wet in the mouth. Bitter disappointment.

The chocolate macaroon aged in its little sack on my desk last night.

This morning: good macaroon.

The chocolate flavor could be more intense but the texture was terrific. Hurrah.

The staff at La Provence said that they just started making them two months ago.

La Provence Patisserie and Café
8950 W Olympic Blvd Ste 110
Beverly Hills, CA 90211-3575
Phone: (310) 888-8833

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