Macarons—the silver-dollar sized confections filled with buttercream—remind me of tea parties, little girls and all things sweet and small. Bouchon Bakery, near the southwest corner of New York’s Central Park, has done away with the petite size, however, creating macarons as big as an English muffin. Don’t worry: the mammoth proportions haven’t compromised the quality.
In fact, it took me eating Bouchon’s macarons for me to finally understood why some people are crazy about macarons. Macarons I’ve had elsewhere were overly sweet and chewy to the point of sticking to your teeth. Not Bouchon’s. The pistachio and chocolate macarons I ordered tasted so intensely of pistachio and chocolate, I found it hard to believe I was eating macarons rather than decadent pistachio ice cream or chocolate molten cake. No, these were macarons. Light and crisp on the outside, soft and chewy on the inside. The macarons were not too sweet, but they were very rich, perfect for nibbling.They even withstood being carted around in my backpack for a day in the humid 90* temperatures—impressive.
It’s not happenstance that Bouchon Bakery crafts such divine macarons; it’s thanks to Thomas Keller, the legendary chef of Napa Valley’s The French Laundry restaurant. Keller also has restaurants in Las Vegas and New York and wanted to create a bakery to bake fresh bread for his restaurants. Thus, the Bouchon Bakeries were born. If you’re dying to try what could very well be the mark of all macarons, make a bee-line for your nearest Bouchon Bakery and sink your teeth into pastel heaven.