Comments on: The Macarons of Pierre Herme (6th of 6 Macaron Posts)

By: chiqui

chiqui — Mon, 11 Jan 2010 09:06:38 +0000

i have always wondered what these things taste like ever since i read this months ago. i just want to tell you that tonight i googled “macarons in LA, CA”. Finally i know where I can get hold of this in LA. I will go on a macaron adventure this week in , just as i suspected, a beverly hills patisserie.

By: Jing_Bacolod

Jing_Bacolod — Sat, 14 Nov 2009 06:15:24 +0000

we have Felicia’s here in Bacolod….and my boss gave me macaroons on my birthday….melts in your mouth….yum!

By: Ian

Ian — Mon, 07 Sep 2009 10:24:29 +0000

Do agree with Ricky. Next time you are in Paris (or Tokyo), see Sadaharu Aoki. His rep among locals and the biannual horde of visiting fashion-weekers is well deserved. The japanese tea flavors (hojicha, genmaicha etc…) are divine

The shop near the Luxembourg gets the most traffic, but the one near Port Royal is the last place anyone would ever look for a macaron stand, and the spread’s much better…

By: Ricky

Ricky — Sun, 16 Aug 2009 13:08:10 +0000

A friend directed me to your blog for ideas on what to do in Paris this September. Great, useful reviews you have here. I agree that Pierre HermÃ© has great macarons, especially the one with truffle oil. I was hoping to see your thoughts on Sadaharu Aoki’s macarons, but I guess that was not on your itinerary. Nice reviews though, thanks!

By: Amity

Amity — Tue, 11 Aug 2009 05:08:08 +0000

Posted this post in my Facebook. Found it looking for Le Cirque.

By: Marketman

Marketman — Tue, 21 Jul 2009 23:10:20 +0000

LAflip, they are a bit addictive… :) But once I get a fix like the recent trip to Paris, I can go a year or two before I need another hit…

By: LAflip

LAflip — Tue, 21 Jul 2009 20:25:49 +0000

MM, you got me on a Macaron obsession! After reading your Macaron escapades in Paris, I couldn’t help but search for a bakery here in Los Angeles that serve them.

I found “Paulette’s Passion du Macaron” in Beverly Hills that maeks them just the way the French do and “Euro Pane” in Pasadena. Between the two places Paulette’s is better. So for your readers that live in LA that need to suffice thier Macaron craving, check these places out.

Most Flips (pinoys) are born sweet-tooth’s, I guess I am considered an “freak” since I prefer salty/sour food than sweets. Trying French Macarons changed that! These are by far the best dessert/sweets I’ve ever had.

MM, thank you for opening my palate to French Macarons!

By: betty q.

betty q. — Fri, 10 Jul 2009 22:57:30 +0000

MM…I asked my friend Nadine what PH uses for his cassis macaron. She said…get this…food coloring: blue and red! I don’t know if she was pulling my leg. For the filling, white chocolate ganche with black currant and strawberry preserves. Just simmer the black currants and coarsely chopped strawberries in simple syrup. As soon a sit boils, turn it off the heat and cool them in the syrup. Use the next day.

By: Sintea

Sintea — Wed, 08 Jul 2009 19:51:55 +0000

Hi, MM.:-) I’ve enjoyed all your Macarons posts. In Switzerland, similar-looking macarons are called Luxemburglis. The most famous and delicious ones come from SprÃ¼ngli. Hopefully someday you can also try and feature them someday (along with Swiss chocolates, cheeses and other specialties). Keep up the good work!

By: dee bee

dee bee — Wed, 08 Jul 2009 02:43:55 +0000

Thanks for the beautiful macaron pics (and this covers all your other macaron posts).
My first and only attempt at making these resulted in thin almond biscuits. Will make a better attempt next time. Thanks again!