macaroon
Originally uploaded by itslynzee.
Being a foodie/internet junkie has lead me to drool on my keyboard (on more than one occasion) over macaroons.
But since i don’t often go to actual bakeries (and it’s even more rare that i actually PURCHASE something when i’m in one) i have not ever had a chance to partake in macaroon goodness. Luckily for my stomach, on a recent excursion to yountville we happened upon bouchon bakery.
if you have been living under a rock somewhere for the past couple of years, bouchon is owned by thomas keller (of french laundry fame). The picture above is of the hazelnut macaroon that happily entered my stomach after the driver of the car was nice enough to stop and let me hop out and take a look. The mission now is to bake a macaroon as good as the bouchon one tasted. Sort of buttery, with a crunch exterior and a soft/chewy interior. Yum! Any tips?
2 comments:
I'm not entirely sure, but I think these kind are called macaron...? I'm still annoyed that I didn't try any in Paris. boo.
oh i don't know! i'll have to look into the spelling.
yikes! i forgot that you went to paris... boo. did you have good baugettes though?
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