By: Stephanie

Apr 11 2012

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Category: Morsel

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Focal Length:35mm
Shutter:1/0 sec
Camera:NIKON D3000

My lovely walk along Madison Avenue in the UES ended with a stop at Ladurée, the Parisian pâtisserie (founded 1862) made famous in the U.S. for their exquisite macarons.

The New York Times describes the macaron best (read the full article here): “Inside Ladurée, it is still the Second Empire […] The macarons are so small, so perfect. The top of the cookie is as flat as a wafer. The rest is ruffle, or pied (foot), as the French call it. Bite into the eggshell-like crust and there is an exhalation, a surrender, as the cookie crumbles, giving way to the chewy, almost half-baked interior. This is just textural foreplay, for the main flavor is in the filling: bracing lemon curd, perhaps, or evanescent orange blossom, or vanilla flecked with vanilla bean, or raspberry jam, with a faint, thrilling trace of bitterness from the seed.”

Earlier in the article, the Times writer observes that “a cupcake comforts” while the “macaron teases. Dainty, nearly weightless, it leaves you hungrier than you were before. It is but a prelude to other pleasures. Your slacker boyfriend gives you a cupcake; your lover gives you macarons.”


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