Our trip was all the usual Parisian spots littered with stops at the haunts of the ex-pats. (He's a franchophile and a Hemingwayphile. One and the same?) We walked all over the place. Which means we kept passing bakeries. Almost every window of every patisserie was filled with little macarons. One shoppe stays in my mind so vividly. We unexpectedly turned a corner and a large expanse of windows revealed stacks and piles of pastel macarons. The delicate abundance of it all was beautiful! We were instantly in love. I always requested that we take the long way back to the hotel just to see them all lined up.
Macarons are little round almond, egg white cookies sandwiched together with ganache, buttercream or jam. They are a crisp substantive bite the melts away on your tongue.
These little treats have been a special bond for pop and me. We are constantly on the lookout for them anywhere we go.
Here is what I have found around this town of mine.
LA Burdick in Cambridge was the first stateside place I discovered them. We went for hot chocolate and chocolate mice with satin tales, and if that wasn't enough, I spotted the Macarons! What heavenly afternoons I have spent there! I have only been during the snow laiden winter months and don't know what the experience offers during warm, warmer and hot months. The handful of times I have been there mark memories from many different stages in life with different friends and family. all Only cozy feelings are conjured up when I think of being here (recently remodeled to feel even more french...which if I think about makes it feel a touch inauthentic... Luckily, I am forgetful!)
I had recently heard of Formaggio Kitchen, the sister to South End Formaggio (I mention it here.) This spot deserves so much more said about it. About 3 stores strung together, Formaggio Kitchen has so many decadent, unusual, interesting, fresh, and high end gastronomical delights. There is a reason it is in Huron Village of Cambridge. In the center, among ceiling high shelves of chocolates and sweets is a pastry case. In it are those beautiful macarons that take me to another place.
Finally, after an indulgent dinner at Aujour d'hui (to be discussed later) there was a macaron. This mignardise with the heavy check was light as air. (As confirmed with KK mignardise is the name of the sweet bite sent out at the end of a meal. The old french word means small child in noun form and something delicate, pretty and graceful as an adjective. A new favorite word? check that. )
I long to be good at making them. I have tried a few times and Martha's recipe really came through the best. The Cambridge School of Culinary Arts occasionally offers a whole class devoted to this delicate sandwich of a treat.
In conclusion, I can't say pop has rubbed off on me totally. Sometimes I need more than A Farewell to Arms can offer. But, at least I can say that I am a macaronphile. I think I can add that to his list too.
You forgot to say that your favorite moment on that trip was eating take-out from the local epiceries in our cramped hotel room. And to add to all things francophone, i just returned from a trip to St. Pierre/ Miquelon, a French island territory, 12 miles off the coast of Newfoundland (which means you can drive to France from Boston), where they have this delicious pain au chocolat made from a sticky bun like dough instead of the traditional croissant.
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