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Macarune - red velvet, caramel fleur de sel, hibiscus macaroons?

A chowhound sent me an email to the KQED blog about this new baker who sells custom-made macaroons, cakes, cookies and cupcakes. Anyone tried these?

http://www.kqed.org/weblog/food/2007/...

The macaroon flavors I've seen mentioned in addition to those in the title: mixed sesame pomegranate, thai iced tea, rose, lavender, vanilla bean, strawberry, pistachio,coffee, coconut, hazelnut,lychee, lavender, raspberry, black sesame, green tea.

I guess this is the baker's blog with a picture of a cake and some cupcakes. I like the whimsy of the bumblebee cake.
http://bumblebeegrad.blogspot.com/200...

Another flicker set of a box of macaroons with some cool shots of the pomegranite and sesme macaroon 'innards'
http://www.flickr.com/photos/8813191@...

Interesting reading the KQED blog that the baker says there are two methods for making macaroons - "... French style, meaning that the buttercream sandwiched in the middle is made by pouring sugar syrup over egg yolks and whipping it to peaks ... Italian method, which uses egg whites in place of yolks."

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  1. Wow, those look delish! I like the broad and unusual array of flavors.

    I skimmed through the articles, but couldn't seem to find bakery information. Does she do only custom orders? Does she have a storefront? (Sounds like she's in SF.)

    Edit: Yeah, looks like custom orders only, with pick up in North Beach.

    1 Reply
    1. re: sairuh

      There's an email address at the end of the KQED blog and I supposed there is probably some information somewhere on the baker's blog.

    2. More accurately there are 2 methods of making buttercream--French (yolks) and Italian (whites)--which is usually the filling for macaroons. Not two ways of making macaroons, the cookie part of the sandwich.

      1 Reply
      1. re: linz

        actually there are a few ways I know of to make the cookie part as well. for instance, you can make them with stiff egg whites or the italian meringue way where you cook the sugar. there are probably other ways too but those are the ones I've read about so far.

        someone needs to tell this woman to open a shop. any shop. a counter would do...

      2. Hopefully one of you can illustrate me a little more on Macaroons. I grew up thinking Macaroons were some kind of cookie (probably misinformed by Grandmother's or some other mainstream brand of crappy baked goods). Then I learned about Macaroons as a Jewish food... and recently purchased a can of kosher Macaroons at Whole Foods.

        They seem fairly similar to what we call Cocadas.... how do these relate to the whole French / Italian macaroon divide?

        1 Reply
        1. I have tasted these and they are deeee-licious. Best macaroons I have had here.

          The flavor profile of each type is different and wholly representative of its flavor.

          They are now on my list of impressive gifts to give to foodie friends.

          5 Replies
          1. re: Fig Newton

            Haven't tried these yet since I'm not good with special ordering.

            However, have you tried Sweet Adeline's macaroons yet? Good heavens, these are amazing. If these are better than that ... or that joint in Paris known for Macaroons is better than Sweet Adelines ... they must be amazing.
            http://www.chowhound.com/topics/456251

            That was one of the single best cookies I've ever had.

            1. re: rworange

              I haven't tried Sweet Adeline's. (Sigh), I might have to do a compare/contrast.

              1. re: Fig Newton

                Ok, actually tasted Sweet Adeline's yesterday. The filling was delicious, but I like the cookie / filling ratio of the Macarune macaroons better. And I feel that the Macarune macaroons are a closer rendition of a traditional macaroon.

                Just my .02 after a quick taste (not an extensive study) of Sweet Adeline's.

                1. re: Fig Newton

                  What was the filling at Sweet Adeline? I was told they vary the fillings frequently.

                  1. re: wally

                    The Sweet Adeline's were strawberry. They were good, but not traditional "French macarons" The filling was fluffier, more like whipped cream than buttercream, which also made them moister. I have to agree that I prefer the ratio of cookie to filling in the more traditional version.