Comments on: The Macarons of La Maison du Chocolat (2nd of 6 Macaron Posts)

By: mikelinparis

mikelinparis — Thu, 11 Jun 2009 17:45:32 +0000

correction! i meant ladurÃ©e has THE best macarons(not fauchon).

By: sanojmd

sanojmd — Mon, 08 Jun 2009 19:33:59 +0000

i don’t mind to taste any of those macarons..i am actually slobbering right now..lol

By: wysgal

wysgal — Mon, 08 Jun 2009 16:40:39 +0000

I think I have pedestrian taste … I preferred my cheapo macarons from Picard to the ones I got at Pierre Herme. =)

By: Candygirl

Candygirl — Mon, 08 Jun 2009 15:13:19 +0000

Inggit ako….

By: pecorino1

pecorino1 — Mon, 08 Jun 2009 14:50:48 +0000

I’ve had Fauchon macarons and while they were very good, I honestly can’t say that I would rave madly about them over and above other macarons I’ve tasted (including those I’ve made myself :-) ).

Now the macarons I would wax poetic about (and which I repeatedly craved for while I was in Paris) are the pistachio macarons of PAUL boulangerie. They are thick, huge in diameter (about 2.5 to 3 inches), chockful of grainy pistachios (not finely ground), and VERY chewy. Beside the smooth perfect delicate macarons of Fauchon, Paul’s macarons can only be described as ‘manly’, chunky, generous, substantial in mass, texture, and flavor. For me, Paul’s macarons are the hands-down winner. Paired with their rich thick hot chocolate, a Paul macaron can sweep me up into a warm feeling of bien Ãªtre and I can even momentarily forgive the French their occasional transgressions. :-)

By: bea

bea — Mon, 08 Jun 2009 13:25:39 +0000

I still think Macarons from Pierre Herme are the best!..Laduree comes in an very close second for me. La Maison has great truffles (and their hot chocolate too) and I still crave for the eclairs from Fauchon. Yummy!

By: artisan chocolatier

artisan chocolatier — Mon, 08 Jun 2009 12:47:52 +0000

MM, Can’t wait to read the rest of your Macaron post and your verdict as to which of them is the best!

By: mikelinparis

mikelinparis — Mon, 08 Jun 2009 11:32:05 +0000

nothing beats the chocolates at maison dc. and nothing beats the macarons from fauchon. i wonder if you’ll come to the same conclusion after this taste test?

By: Apicio

Apicio — Mon, 08 Jun 2009 11:03:18 +0000

I have not attempted a side by side taste testing of macarons being too mindful of my pancreas and conscience. Although a rainbow of exotic flavors have proliferated over the last few years in the macaron firmament, I have always preferred Monsieur Linxeâ€™s chocolate and caramel versions. Something in the basic bitter flavor of chocolate and of caramel (which after all is just burnt sugar) mitigate the walloping proportion of sugar required to achieve its structure and consistency (croustillant and moelleux at the same time). Having breached the threshold of any of the Maison du Chocolat branches, I usually scan the display for the freshest looking on offer and more often than not end up picking a few petit gateaux which I delude myself into thinking are less loaded with sugar.

It was a home run at first bat trying the recipe recommended by Maria Clara and Lilibeth but unless I find a recipe that requires a lot less sugar, I am not going to do it again. Instead I shall stick with amaretti cookies which rely on the same list of ingredients though with a drastically altered proportion of ground almonds to sugar. Each bite of the ones studded with pine nuts transport me near nirvana. If they not be as soignÃ© as French macaron, they will at least leave me be a bit more soignÃ© if not quick and living.

By: bellini

bellini — Mon, 08 Jun 2009 10:48:41 +0000

i’ve been craving for this since last month. and i also wanted to try making these cuties but i don’t have ground almonds :( maybe it’s time for me to buy those too! mmhm :D