January 14, 2012

Maison Ladurée

Growing up, I knew macaroons to be the chewy coconut melt-aways from the local bakery. It wasn't until I walked by Miette on Chestnut Street and saw the beautifully colored meringue-like cookies in the window that I decided I need to try the other kind of macaron.

I'm probably preaching to the choir about these babies but they are made mostly of egg white and ground almonds. The pillowy cookies give way to ruffled bottom edges (known as feet) which sandwich a flavored cream that continuously melts in your mouth with each bite.

Now, instead of jetting off to Paris to sample what are considered to be the best, I headed over to the Upper East Side to Ladurée. The small but cutely decorated storefront houses displays that showcase the many flavors of macarons. The line wasn't too long (about a 5 minute wait) and we were able to order our cookies.

We opted for a box of 8. It was about $21, which is pricey but we wanted to try a lot of flavors. I'm not sure if they were worth $3/cookie but they were delicious. The outer shell were crisp but soon gave way and became fluffy and chewy. The fillings were velvety and sweet. Favorite flavor? Salted caramel with vanilla coming in a close second place.

864 Madison Ave
(between 72nd St & 71st St) 
New YorkNY 10021


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1 comment:

  1. Gorgeous macarons!! The colors of all the different macarons are so adorable! I'm not much of a baker, but I always wish that I can bake these myself (so I don't have to pay that much)... I love fancy packaging! Great for gifts!


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