Bouchon's Macarons

Macarons, I believe are the epitome of what baking requires– precision, discipline, an eye for detail, and most importantly, good taste. These requirements are often reasons why many people — and that includes me — get intimidated at the prospect of making them in their own kitchens.  In fact, I even know of a prominent pastry chef here in Manila who requires absolutely no interruptions when he makes them one by one  for his cafe.

The intimidation aside, just the sight of macarons draws us to them.  And during my trip to New York, I was told to never leave the city without having one of the best macarons in the planet (according to a relative and other reviews).  And these are are found in Bouchet Bakery.  With a good craving for macarons and a new camera in to play with, I went to their Rockefeller Center branch, which is even frequented by celebrities every so often.  I had no celebrity sightings though.  But good macarons, certainly!

Here are a few of my favorite pictures.

Bouchon Bakery - Rockefeller Center -
From left to right: red velvet, lavender, caramel, and pistachio

Macarons should look good and taste good.  The best ones are just a bit crusty outside and very moist inside.  The ganache should be very creamy and delicious.

Bouchon Bakery - Rockefeller Center -

My absolute favorites: chocolate and caramel.  The truth is, I went back the following day just for these two goodies.

Bouchon Bakery - Rockefeller Center -

But of course, let’s not forget the other desserts of Bouchon…

Bouchon Bakery - Rockefeller Center -

I’m looking forward to eating here again the next time I’m in New York City.  In the meantime, now that I think about it, maybe I will try making my own macarons one of these days.  After all, why not?

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