THE ART OF THE MACARON
What is a macaron?
Two crunchy almond meringues that get sandwiched together with either a flavored buttercream or flavored ganache (chocolate filling). There are a few key components to the perfect macaron- the first is the feet. These are the little ridges formed when baking and allow for air into the shell so there is a bit of hollowness that creates a crunch. The next is the amount of filling. Ideally a macaron has equal amounts of shell, filling, shell. And the final component is its resting time. A macaron tastes best 2-3 days after it has been assembled. This not only heightens the flavor but also makes sure the texture is exactly right- a bit of crunch with the creaminess of the filling.
What are the ingredients in macaron shells?
Egg whites, almond meal, salt, sugar, powdered sugar in the shell plus food dyes.
What flavors does La Patisserie offer every day?
Wild Strawberry, Toasted Almond, Pure Chocolate, Pistachio, Vanilla, Salted Caramel, Espresso, Lavender, Rose, Cardamom Honey Orange , Honey Lemon, Funfetti