Besides being insanely delicious, French macaroons are completely gorgeous. Lately, they’ve been popping up in lots of wedding & event news.
The original house of macaroons is Laduree in Paris. The company creates new inventive flavors of macaroons for each season. This season the flavor is Bergamot, while last autumn, Laduree featured jasmine mango. If I ever make it back to Paris, I’m planning to try a caramel with salted butter macaroon.
Although macaroons are a French delicacy, there are quite of few bakers right here in the U.S.A. leaving their mark on the macaroon. I am just swooning over Paulette Macaroons in Beverly Hills. The beautiful packaging is just to die for, and they can be ordered in the mail! Thomas Keller’s bouchon bakeries (in Yountville, Vegas & NYC) are another incredible location for a pastel macaroon. According to Keller, “This classic French pastry filled with rich buttercream has been adored for centuries. Precise baking produces a cookie that has a light and crispy outside, and a soft and chewy inside. These two textures are what make the macaroon such a special confection.” At Bobbette & Belle in Toronto, a tall, pastel colored macaroon tower is offered as an alternative to wedding cakes.
Just to throw in a stationery “shout out,” I think that these macaroons would coordinate perfectly with a Julie Holcomb grand invitation on double thick paper. The edging could be printed in a beautiful pastel (to match the macaroons, of course). This particular invitation is shown with text done by custom calligrapher Maria Helena.
Interested in trying to make these cookies yourself?
Here’s a recipe from the one and only Martha.
Bon Appetit!
xoxo,
Niki
Those look amazing!!!