A trifle of British nostalgia given a mini Parisian touch, all dressed up for your party!
A simple, elegant figgy pudding with the added French touch of mini raspberry macarons
Rain in the Kirsch with these dark chocolate and cherry macarons!
When a Meilleur Ouvrier de France (MOF) announces a Macaron Week in Paris, you need to make a detour. Hidden away in a side street in Paris’s fashionable 16th arrondissement, just off Rue de Passy, you’re in for a treat. Remember Pascal Caffet’s award-winning pastries: éclairs, top pralines, and his legendary Las Vegas?
From 18-24 April, Pascal Caffet is adding three new flavours to his already large collection of exquisite macarons. I was given a special treat to taste them for you in the boutique before they officially come out tomorrow.
For Matcha Green Tea lovers, his Thé Matcha is spot on. Just the right dosage to taste: subtle but enough for the special tea to shine through the interior fondant ganache. I would thoroughly recommend that you START with this flavour, to fully appreciate its taste.
Next up, is Mûre or Blackberry. All of Pascal Caffet’s fruit flavours are compotes and not too sweet, which is why I love his macarons. Again subtle, it’s as if biting through a tangy soft fruit jelly with the added crisp macaron shell.
The third flavour is Yuzu. It’s a hit! Slightly acidic with the citrus flavour eventually whacking the taste-buds after the two or three seconds and leaving a wonderful lingering after-taste without it being tart. As they say in France, “Chapeau”, so hats off to you Chef Caffet!
Yuzu’ll be needing to taste this macaron – at least! Add 3 more macarons, since for 4 macarons bought, he’s giving away one free!
13 rue Duban, 75016 Paris
Monday: 12 noon- 7.30pm
Tuesday-Thursday: 10am – 7.30pm
Friday & Saturday: 9am – 7pm
Tel: 01 – 45 20 08 04
Metro: La Muette or a 15-minute walk from Trocadero
As our thoughts are happily turning to the budding arrival of sweet Spring, it’s time to get planning so here’s my Complete Guide to Macaron Day in Paris.
This article was written for the 2016 Edition of the Fête du Macaron, but be rest assured that apart from flavours, THE ARTICLE STILL APPLIES TO FUTURE PARISIAN MACARON DAYS, as the date always coincides with the first day of Spring, it’s in aid of a good charity, and the participating patisseries are always from the prestigious group of French pastry chefs at Relais Desserts.
Macaron Day or Jour du Macaron for 2018
starts on the weekend of 17 March and continues to Tuesday 20 March.
Macaron Day Paris, March 2016
The official spring date of Sunday 20 March unveils the 11th annual Jour du Macaron in Paris – but this year we have a bonus: it will stretch over the weekend, starting on Saturday 19th.
Initiated by the Picasso of Pastry, Pierre Hermé, Macaron Day is a charitable event which is followed by the high-end pastry chefs of French pâtisserie throughout France, Europe and the World over who are all members of Relais Desserts.
This year, it has been a bit of a secret, and on social media I’ve seen, “It seems quiet in Paris this year…”
It’s rather the opposite! I’ve been phoning around the boutiques and here’s what’s happening.
So let’s get planning!
So, how does it work for Macaron Day in Paris?
It’s that simple: One donation (un don) = One macaron.
Your donations go towards the association, Vaincre la Mucoviscidose – Fighting Against Cystic Fibrosis. Their volunteer workers rally around the Relais Dessert boutiques with their tins and each time you add your donation, you pick the macaron of your choice.
Last year the Association raised a fabulous €50,000 and so this year, let’s help them top it!
To assist your planning of the perfect macaron weekend in Paris, each participating boutique for Macaron Day is listed below as well as opening times. N.B. some boutiques are closed on Sunday.
With a gourmet choice of 25 macarons, you’ll probably be glad there’s a queue on Macaron Day at Pierre Hermé, just so you can decide on a few. Just look at this list below!
If you need my help, I’d recommend the latest flavours which are divine – such as Mahogany (salted caramel, mango and coconut); Vénus (rose and quince); Céleste (passion fruit, rhubarb and strawberry); and Yasamine (Jasmine, mango & grapefruit). Or go for the classics such as Mogador (milk chocolate & passion fruit) or his Rose & Jasmine. I’ll leave you to decide!
4 rue Cambon, 75001 Paris (Saturday & Sunday: 10am-8pm)
39 avenue de l’Opéra, 75002 Paris (Saturday & Sunday: 10am-8pm)
18 rue Sainte-Croix de la Bretonnerie, 75004 Paris (Saturday & Sunday: 10am-8pm)
72 rue Bonaparte, 75006 Paris (Saturday & Sunday: 10am-8pm)
Publicis Drugstore, 133 avenue des Champs-Elysées, 75008 Paris (Saturday & Sunday: 10am-10.30pm)
89 boulevard Malesherbes, 75008 Paris (Saturday & Sunday: 10am-8pm)
Le Royal Monceau Raffles, 37 avenue Hoche, 75008 Paris (Saturday & Sunday 3-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Saturday: 8.30am-9.30pm. Closed Sunday)
185 rue de Vaugirard, 75015 Paris (Saturday: 10am-8pm; Sunday 9am-5pm)
58 avenue Paul Doumer, 75016 Paris (Saturday & Sunday: 10am-8pm)
Printemps, Parly 2 shopping centre, Le Chesnay (Saturday 10am-8.30pm; closed Sunday)
With at least 15 macarons to choose from including the great classics, I’d also pick the more unusual flavours such as his Chocolate-Yuzu or Mojito macarons.
Update: Popcorn & Salted Caramel is a new flavour, launched as of Macaron Day!
238 rue de la Convention, 75015 Paris (Saturday: 8.30am-7.30pm & Sunday: 8am-1.30pm)
2 rue Wurtz, 75013 Paris (Saturday: 7.30am-8pm; closed Sunday)
This historical institution, on the go since 1682 from the original boutique in 101 rue du Faubourg St Honoré, now has ten boutiques in and around the City of Lights offering a range of flavours of our favourite Parisian macarons.
For Macaron Day, Dalloyau are launching FOUR NEW FLAVOURS for Spring:
Damas Rose & Raspberry; Orange Blossom; Caramel Toffee; and Chocolait Coco.
5 Boulevard Beaumarchais, Bastille, 75004 Paris (Saturday & Sunday 9am-8.30pm)
2 Place Edmond Rostand, 75006 Paris (Saturday & Sunday 9am-8.30pm)
63 rue de Grenelle, 75007 Paris (Saturday & Sunday 9am-8.30pm)
101 rue du Faubourg St Honoré, 75008 Paris (Saturday & Sunday 8.30am-9pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Saturday: 8.30am-9.30pm. Closed Sunday)
69 rue de la Convention, 75015 Paris (Saturday & Sunday 9am-8pm)
Galeries Gourmandes, Atrium du Palais des Congrès, 2 Place de la Porte Maillot, 75017 Paris (Saturday: 11am-8pm; Sunday 10am-8pm)
18 Place du Marché, 92200 Neuilly-sur-Seine (Saturday & Sunday: 9am-8pm)
67 Jean-Baptiste Clément, 92100 Boulogne-Billancourt (Saturday: 9am-7.30pm; Sunday 10am-2pm)
21/39 rue d’Alsace, 92300 Levallois-Perret (Saturday 10am-9pm. Closed Sunday)
I love to pop into the boutique in Rue de Seine, especially after one of my chocolate-pastry walks in the Spring and Summer in Saint Germain-des-Prés. Choose from the normal selection of exquisite flavours (Pistachio is good; and Café – infused Grand Cru coffee ganache from Southern India), or opt for something different, such as his Mille Fleurs (raspberry ganache with flower essence); Marrons-Cassis (candied chestnut with blackcurrant marmalade); or Chocolate-Lime with dark chocolate from Brazil.
93 rue de Seine, 75006 Paris (Saturday: 10am-8pm; Sunday: 10am-7pm)
57 rue Damrémont, 75018 Paris (Saturday: 9.30am-1.30pm & 3.30pm-7.30pm; Sunday: 10am-1.30pm)
53 rue Caulaincourt, 75018 Paris (Saturday: 10am-7.30pm; Sunday 10am-1.30pm)
As I write, the pastry chefs are busy working on a special chocolate macaron for the event. What will it be, we wonder? A double-coloured chocolate duo or a single cacao cru to nibble on? Watch this space – as soon as I hear from the boutique, I’ll update this here and let you know on my social media networks (see links above).
231 rue Saint Honoré, 75001 Paris
41 rue de Bretagne, 75003 Paris
3 rue Vavin, 75006 Paris
23 bis avenue de la Motte Picquet, 75007 Paris (all 4 boutiques open Saturday: 10am-7.30pm. Closed Sunday)
Lafayette Gourmet, 35 Boulevard Haussemann, 75009 Paris (Saturday: 8.30am-9.30pm. Closed Sunday)
This Japanese-French pâtisserie is highly Japanese but I can assure you that the Japanese macaron language helps gets the ooh and aahs of communication going, macaron-munching style! Try spectacular flavours such as Matcha Green tea; Black Sesamé; Genmacha; Hojicha; Earl Grey; or I find this perfectly acidic citrus Yuzu macaron always hits the spot.
56 Boulevard de Port Royal, 75005 Paris (Saturday 10am-7pm; Sunday 10am-6pm)
35 rue de Vaugirard, 75006 Paris (Saturday 11am-7pm; Sunday 10am-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Saturday 8.30am-9.30pm; Closed Sunday)
25 rue de Pérignon, 75015 Paris (Saturday: 11am-7pm; Sunday 11am-6pm)
This boutique, “Creative Duo with Julie” (Christophe’s wife) at the bottom of the Montmartre hill, has come up with the launch of a new macaron in time for Macaron Day weekend: Strawberry-Passion Fruit.
Also created for the event by Christophe Roussel is this French car sticker, meaning “Cakes on Board”, with 3€ of each sale given to Cystic Fibrosis and it’s so clever, he’s trademarked it.
For other macaron flavours, why not try the Morello Cherry and Chili; Passion Fruit and Lemongrass; or Apricot and Lavender, making us dream of a hot, fragranced summer in the South of France. One of my all-time favourites, however, is his Cheesecake macaron – you have to try it! On second thoughts, try them all.
5 rue Tardieu, 75018 Paris (Saturday and Sunday 10.15am-8pm)
Enjoy yourselves, happy tastings and make a charitable weekend out of eating macarons in Paris. Not only is it gourmand, but it’s all in a good cause. Why not share your macaron experiences together on the MadAboutMacarons page on Facebook? I look forward to hearing from you.
Happy Macaron Day in Paris – or make yours the perfect Parisian macaron weekend!
It happened again. I recently caught myself wincing at a teatime menu’s English version. This time it was in one of Paris’s most elegant tea salons, where the famously stylish Parisian “macaron” was translated as “macaroon”.
I know, it’s not one of the world’s first problems, but get it right.
While Macarons and macaroons perhaps sound alike, they are both totally different.
Macarons vs Macaroons
This confusion with an extra “o” is nothing new; it happens frequently, whether it’s on a top tearoom menu in Paris or on high-end supermarket packaging around the world. Even a UK bookshop snootily turned down stocking my first book five years ago, simply because the title read “Macarons” and not “Macaroons”. It’s a subject that has been raised often, but the same mistake continues like a couple of crêpes on deaf ears.
I’m perhaps mad about macarons, but if you’re just as infatuated with Paris’s Ambassador of Pastry, with its smooth delicate meringue-like shells sandwiched together with chocolate ganache, jam, curd or buttercream, its name needs to be defended. I’m not being posh or trying to show off I can speak some French after 24 years of living here – it’s just that the term, macaron is the right word to use to describe these little filled rainbow-coloured Parisian confections.
Over the last four years of guiding pastry tours in Paris, I’m still surprised by the recurring question: “So what’s the difference between macarons and macaroons?”
Food lovers are evidently still puzzled. How on earth can two deliciously dainty confections create such mystery?
The only similarity between the two is their gluten-free mutual ingredients of egg whites and sugar; a macaron includes ground almonds (almond flour), whilst a macaroon is made with coconut.
So let’s get it straight with the simplest answer: the macaron is meringue-based and the macaroon is coconut based.
But there’s more to it than that.
What is a Macaron?
Macarons date back to the middle ages but we have a better idea of its history during the Renaissance – first cited by French writer Rabelais – when the Venetian macarone (meaning a fine paste of something crushed) of ground almonds, egg whites and sugar was brought to France by Catherine de Medici and her chefs when she married the future King of France in 1533, Henri II. It was a meringue-like biscuit but a much rougher looking type of confection, predominantly tasting of almonds and looking rather like an amaretti biscuit.
In France, the macaron’s super-model upgrade wasn’t made famous until the 1900s. This is the modern smooth, coloured macaron as we know it today, that’s now creating the confusion, known as the Parisian or Gerbet macaron. Ernest Ladurée’s second cousin, Pierre Desfontaines takes the credit for inventing these sandwiched confections – although this calls for yet more delicious, historical homework. Most importantly, a macaron is not a Parisian macaron unless it has a ruffled, frilly foot underneath that smooth, shiny surface.
French Regional Macaron Varieties
But even the macaron can be a confusing term today, as there are also many French regional varieties using the same ingredients as the Parisian macaron but the proportions are completely different. Each resemble more the original Italian macaron introduced by Catherine de Medici and many date back to around the French Revolution. Each region adds its own twist and, as a result, they all look so different (check out just some of the variations here).
For example, in Picardy, the Amiens macaron speciality adds marzipan, fruits and honey. Other prize-winning French regional macarons continue today in Boulay, Chartres, Cormery, Le Dorat, Joyeuse, Montmorillan (more like an round almond cakes – see above. Here there’s also a Macaron Museum!), Nancy, Saint-Émilion, Saint-Croix, Saint-Jean-de-Luz (created for Louis XIV’s wedding in 1660) and Sault.
What is a Macaroon?
Simpler and quicker to prepare, the coconut macaroon is also known as rocher coco or congolais in French. Sometimes the macaroon confection with shredded or flaked coconut – either star or cone-shaped – is dipped in chocolate.
It’s not clear when macaroons came on the scene but one thing is for sure: it was added to this gluten-free treat around the 1800s when coconut was brought from the East.
Just pronouncing macaroon makes us want to roll the “r” like we do in Scotland – and it’s no coincidence that us Scots are proud of the Scottish Macaroon bar: it’s particularly sweet since the fondant inside is primarily sugar and potato (trust the Scots to think of that one!) and coated with a thin layer of chocolate and coconut. I wonder if Catherine de Medici’s successor, Mary Queen of Scots as French queen brought it in her year-long reign as Queen of France?
Last Christmas I adapted the large traditional bar to make these mini Scottish Macaroon bar snowballs. If you want to see the real thing, head over to Christina Conte’s blog at Christina’s Cucina to see how to make the real McCoy bars!
To puzzle us further, there’s yet another exception to the rule of almonds and coconut: there are plenty of macaroon recipes outside of France which use pie crust or pastry as a base and the macaroon reference is a mixture of coconut and/or almond toppings. For example, see this recipe for macaroon jam tarts.
Macarons vs Macaroons
So before the confusion spreads any further between such differences between macarons and macaroons, let’s nip it in the bud. In all their varying forms, the macaroon refers to the coconut confection; the macaron today, unless a regional version is mentioned, refers to the Parisian or Gerbet macaron – the shiny, dainty version. Just don’t forget its frilly foot, otherwise it’s not a Parisian macaron.
Now it’s your turn to spread the macaron word – or is it a macaroon?
This article was originally published for BonjourParis.com