Pierre Hermé?
Ladurée?
Some other gem of a Parisian patisserie?
Mais non, they’re straight from New York—Soho to be precise. They’re Kee Ling Tong’s creations.
Now, she rotates through 22 options including jasmine green tea, blood orange, blueberry and white truffle oil.
Kee added macarons to her stellar chocolate repertoire in early ’08, starting with five flavors: passionfruit (her favorite), key lime, raspberry (“I like fruit flavors”), black sesame and mocha.
She admits that it took months of trial and error to perfect her recipe but macaron fans should be thankful she did. A good macaron in Manhattan is hard to find.
(And if you're determined to give macarons a whirl yourself, don't miss the lovely little book by Annie Rigg.)
5 comments:
These look fabulous. Wish I could be somewhere near New York to try them soon.
What gorgeous colours. I wish that there was a nice shop around my parts of town.
Mmmmm, I know about the chocolate, and now will have to investigate the macaron situation.
Many thanks.
Oh I need to get there and try these macarons asapp!
Well BRAVO for trying
Very brave indeed..
I'd love to taste them for the sugar ratio.
I wish they were bump-free and shiny like Parisien macarons.
It must be something in the air there...
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