In this morning's New York Times food section there's an article about a fellow who's making French macaroons that have the hearts of the Big Apple's foodies all aflutter. They come in chocolate, vanilla, pistachio, raspberry, lemon, apricot, coffee, cinnamon, peanut butter and white chocolate and the article gushes that they're only $18.50 for nine!Having seen these little lovelies at our very own Pix Patisserie outlets around town, methinks the NY dude might be pilfering a product idea, since Pix has featured them for a couple of years in several flavors, which have included chocolate cinnamon, tawny port, sambuca, raspberry, creme de mure (blackberry liquer), passion fruit, pistachio, hazelnut, espresso and rose. They are made in the French style, which typically involves two meringue-like cookies with a paper-thin, crunchy exterior and a moist, almost cake-like interior, sandwiched together with ganache or pastry cream. And I'd call them a a steal at just over $12 for nine.
I can just see an Easter basket featuring these with little Peeps tucked in among them. Or a tray of them at a spring brunch with glasses of Moscato D'Asti. Yum!
Details: Pix Patisserie, 3402 SE Division, phone 503-232-4407; 3901 N Williams, phone 282-6595; 3731 SE Hawthorne, phone 236-4760.
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2 comments:
Why do people call these macaroons when they are not? In France they are macarons, similar yes, but very different than the thing most Americans know as a macaroon, the coconut candy thing. Cal them by the right name already! Sheesh.
I agree with you that it's very confusing for most Americans. But alas, this is the name that they have been given by these retail outlets, rightly or wrongly.
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