Macarons have always been a favorite treat.
Beginning with coconut macaroons in early girlhood,
supplanted by the delicious almond St. Julien Macaroons
from White Oak Farm,
followed by my Laduree macaron discovery in 2001.
If you are in NYC today, find a macaron purveyor and enjoy.
And read this terrific entrepreneurial story of St. Julien Macaroons,
originally baked in brick ovens in Sherborn, MA, now baked in Sandown, NH.
My family discovered these delicious confections in our village market.
I send these treats to special folks at Christmas,
always buying a few extra tubs for our freezer.
And for an extra treat, pop over to Paris Breakfasts
Paris Breakfasts is one of my daily must reads.
I think you will like it too!