CHARLESTON, W.Va. -- A recent issue of Delta Sky Magazine included an article on the three best bakeries in the world. That's quite a statement, but I'd have to say it's pretty credible given the writer's top pick: Laduree in Paris.
"Laduree is to the world of pastry what Rolex is to timepieces and Dior is to clothes," the article states.
Having heard many sing its praises, Amy and I made a special trek to Laduree during our recent trip to Paris - and it lived up to our expectations.
The bakery/restaurant/tea shop along the Champs-Elysees is exquisite, from the building and decor down to its to-die-for pastries and other baked goods. Even the boxes and bags they come in are swanky.
The place is really known for its French macaroons, and I've never had anything like them. Unlike the dry, tasteless macaroons you often find on this side of the pond, these small cookie-like biscuits are light, soft and intensely flavored. Made of coconut, egg whites and coarse almond meal, these beauties have a crisp, shiny coating and soft interior.
They come in almost every flavor imaginable, from traditional favorites like chocolate, raspberry and pistachio to exotic combinations such as salted caramel or blackcurrant violet.
You can check the place out at www.laduree.com and, by all means, make it a must-stop if you're ever in Paris.
Until then, check out this week's recipe for classic French Almond Macaroons. Although the rose water and orange blossom water called for would add a subtle depth of flavor, I know that's not something most people keep in the cupboard. You can forgo both (just add a splash of plain water, if needed, for consistency) or substitute another desired flavoring.
You can also experiment with different flavored fillings. Just start with the same butter-sugar base and add whatever you like.
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If a trip abroad isn't in your immediate plans, you can still get your French fix.
Little Oven, an "online pastry boutique" based in New York City, specializes in macaroons made in the Parisian style. And they pretty much nail it. Owner/chef Anna-Marie Farrier studied under "macaroon master" Pierre Herme in France - and it shows.
We just enjoyed a sampler box of these sweet, airy, creamy little guys.
I loved the Dark Chocolate, while my wife went nuts over the Caramel Fleur de Sel with delightfully mild caramel cream sandwiched inside salted almond macaroons. We were both surprised how much we liked the Guava (with guava and white chocolate ganache) and Passion Fruit (with passion fruit and milk chocolate ganache). The Pistachio and Rose (with a rich buttercream) weren't bad, either.
Check them out, or get your own, at www.littleoven.com. A sampler box of 12, featuring two of each flavor mentioned above, is $20, which is a little cheaper than international airfare.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him at "DailyMail FoodGuy" on Facebook or "DMFoodGuy" on Twitter.
Recipe
Orange-Raspberry
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
CHARLESTON, W.Va. -- A recent issue of Delta Sky Magazine included an article on the three best bakeries in the world. That's quite a statement, but I'd have to say it's pretty credible given the writer's top pick: Laduree in Paris.
"Laduree is to the world of pastry what Rolex is to timepieces and Dior is to clothes," the article states.
Having heard many sing its praises, Amy and I made a special trek to Laduree during our recent trip to Paris - and it lived up to our expectations.
The bakery/restaurant/tea shop along the Champs-Elysees is exquisite, from the building and decor down to its to-die-for pastries and other baked goods. Even the boxes and bags they come in are swanky.
The place is really known for its French macaroons, and I've never had anything like them. Unlike the dry, tasteless macaroons you often find on this side of the pond, these small cookie-like biscuits are light, soft and intensely flavored. Made of coconut, egg whites and coarse almond meal, these beauties have a crisp, shiny coating and soft interior.
They come in almost every flavor imaginable, from traditional favorites like chocolate, raspberry and pistachio to exotic combinations such as salted caramel or blackcurrant violet.
You can check the place out at www.laduree.com and, by all means, make it a must-stop if you're ever in Paris.
Until then, check out this week's recipe for classic French Almond Macaroons. Although the rose water and orange blossom water called for would add a subtle depth of flavor, I know that's not something most people keep in the cupboard. You can forgo both (just add a splash of plain water, if needed, for consistency) or substitute another desired flavoring.
You can also experiment with different flavored fillings. Just start with the same butter-sugar base and add whatever you like.
n nIf a trip abroad isn't in your immediate plans, you can still get your French fix.
Little Oven, an "online pastry boutique" based in New York City, specializes in macaroons made in the Parisian style. And they pretty much nail it. Owner/chef Anna-Marie Farrier studied under "macaroon master" Pierre Herme in France - and it shows.
We just enjoyed a sampler box of these sweet, airy, creamy little guys.
I loved the Dark Chocolate, while my wife went nuts over the Caramel Fleur de Sel with delightfully mild caramel cream sandwiched inside salted almond macaroons. We were both surprised how much we liked the Guava (with guava and white chocolate ganache) and Passion Fruit (with passion fruit and milk chocolate ganache). The Pistachio and Rose (with a rich buttercream) weren't bad, either.
Check them out, or get your own, at www.littleoven.com. A sampler box of 12, featuring two of each flavor mentioned above, is $20, which is a little cheaper than international airfare.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him at "DailyMail FoodGuy" on Facebook or "DMFoodGuy" on Twitter.
Recipe
Orange-Raspberry
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
10 oz. finely ground almonds
5 large egg whites
Pinch of cream of tartar
1/3 cup sugar
Red and yellow food coloring
For the filling:
9 oz. unsalted butter, softened
5 oz. confectioner's sugar, sifted
2 tsp. finely grated orange zest
1/2 cup raspberries
1 tsp. rose water, optional
1 tsp. orange blossom water, optional
1. For macaroons: Using a fine sieve, sift confectioner's sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tablespoon at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), and then divide in half in separate bowls. Tint one half pink, the other half orange.
3. Spoon one mixture into a piping bag fitted with a half-inch plain round tip. Pipe walnut-sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour. (This will help minimize cracking.)
4. Preheat oven to 300 degrees and bake macaroons, two baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
5. For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioner's sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water, stirring to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons.
Note: To create a smooth top on your macaroons, dip finger into a bowl of water and gently smooth out any peaks.
