Tuesday, June 08, 2010

New macaron flavors that make me happy

When you live in Paris, you can't help but fall in love with macarons. And with so many incredible flavor combinations—peach and ginger; litchi, rose and raspberry; caramel with salted butter—there is always something new to tickle your taste buds. Even though I’ve done considerable research and tasting, last weekend I sampled two brand new flavors that I loved.

The first was at Rachel Khoo’s dinner party. You might look at the lovely tray of petit green delights and think, Pistachio? Passionfruit? Green apple?


Wrong, wrong and wrong. Rachel made savory macarons: wasabi and olive. I didn’t try the olive one as I was saving my appetite for the five-course extravaganza that was ahead of us, but the wasabi macaron was delicious. The same delicate and creamy, moist but crisp texture, but it was a mouthful of savory instead of sweet. Surprising in a good way.

The next day I had lunch at Gaya and, after indulging in the heavenly chocolate praliné cake with rhubarb and hazelnut salted caramel ice cream (seriously)…

… we got a lovely little plate of petite fours, including macarons in another flavor that, shockingly, I’ve never seen or sampled: mint.


There is much to love in this city.

5 comments:

MrsLavendula said...

all those sweets look delicious!

NYC, Style and a little Cannoli said...

I just brought back for a co-worker macarons from La Maison du Chocolat in the city as she was craving ones made in Paris. She said they tasted wonderful ! They are quite a great treat!!

ParisBreakfasts said...

Can one go to Gaya and just get dessert?
I would if I could...
Though I could easily skip the olive oil and wasabi macarons.
Very easily if there was a caramel around. I don't yet get the savory macs, sad but true :(
A tabouli mac? maybe

dulci said...

omg - YUM!!!!!

http://ladulcivida.blogspot.com/

Sweet Freak said...

I actually just saw mint macarons at Ladurée - don't know how I never noticed them before. But, I must say, the wasabi macaron was 10x better. A tabouli macaron, PB?? That would be the cruelest trick in the world.