Tuesday, March 24, 2015
Just as an FYI this blog is on a very temporary hiatus until the end of April. Hopefully, I'll be able to put up at least a few things in the month of April, but not my usual amount. Unfortunately, I'm going more than a little crazy with school because everything is coming due (my finals week starts the 20th, but most of my things are due to week before). I'm sorry about this but life happens, you know?
Monday, March 2, 2015
I absolutely love macarons; I’ve posted a few recipes that I have tried on this blog. Additionally, I like to try macarons from various stores to see how they compare. My mother also knows this so for Valentine’s day she sent me a pack of six from Macaron Café which ships across the US and also have stores in New York. The flavors she got me are:
Rose Lychee x2- very good, the fruit allows the rose to no be overpowering
Cassis- a light blackcurrant flavor. I would have preferred it a bit stronger, but was nice and tangy
Crème Brule- a vanilla custard flavor with bits of sugar or the sides which is a nice touch
Honey Lavender- not enough honey, too much lavender. I really like lavender (the best ice cream I’ve ever eaten was lavender, but this actually tasted like perfume. It was way too strong. (now I sound like my mother)
Earl Grey- If I had tasted this alone I wouldn’t have though “Earl Grey” immediately. It’s hard to describe, but there are defiantly hints of tea and citrus, just light hints.
I’d say the cookies are a little bit larger than average and hat feet and mostly smooth tops (a few had dimples). My real confusion in the texture. The first day I had a rose one and it was dry and chewy, so I assumed it just was “too fresh” since macarons should sit from 24-48 hours before eating. The second day I had half of the cassis and it was better; moister. The third day I had the second half of the cassis and is was perfectly moist and soft. The next day I had the crème brulee and it was hard like the first one! Same with the lavender and especially the Earl grey! I even let them sit up to room temperature like advised. I don’t know if being so cold for so long (they shipped with a still frozen freeze pack) made them permanently too hard/chewy?
Overall, they were still good, but I think maybe the shipping harmed them in some way because I cannot imagine a bakery with four stores in New York selling hard cookies.