Macarons from Cafe Blanc in Costa Mesa
- digkv Oct 18, 2008 01:05 PM
A recent board here on chow brought my cravings for macarons back and the truth is, I really didn't know where to go to get good ones. My usual place would have been Paris in a Cup when their baker was some guy named Guy and he made just the loveliest teeth-sinking flavorful macarons; however, in the past year, they changed it to some San Diego purveyor who produces, tinier, more expensive, inferior tasting macarons. After that, all that was left was Pacal's and I settled for these inconsistent broken macarons that never had the right texture: they were either meringue like hard or cake soft. No cookie ever sated me until a read on obscure mentioning of Cafe Blanc's macarons on here http://chowhound.chow.com/topics/337774
Cafe Blanc is a very tiny, Asian owned bakery-dessert place that produces not too sweet desserts. While Asian owned, they make classic French desserts, Italian gelato and many of their desserts do feature asian-inspired flavors (I saw yuzu gelato, plum gelee).
The thing I came here for were the macarons though, at $1.25 they were roughly twice the price of Pascal's and about the same size (1.5 in in diameter?). They had many flavors: chocolate, raspberry, apricot, lavender, earl grey. I got one of each except the chocolate and found that each was individually wrapped in a sealed plastic. I wondered for a second if they made these on site as it was packaged like it wasn't, but forgot to ask.
Now, this texture was unbelievable: the way a macaron should be. When you bite into it, your teeth just sink in past the slight crisp top shell into the chewy center. Your eyes will roll back, your heart will skip a beat, and you'll realize why macarons are so wonderful. Ih ave to say though, the flavors were very, very subtle. It was quite difficult to distinguish some flavors but the main reason was that they stored them in a cool slightly refrigerated case. Macarons should be enjoyed at room temperature where the buttercream softens and the flavor isn't subdued by the cold. I discovered this after I let some apricot macarons that I bought afterwards, sit out at for a couple of hours on the counter. I ate one, and it was even more heavenly, the slightly tangy flavor of the apricot exploded on my palate. Get them here, so far, they are the best macarons I have had here in Orange County (though Paris in a Cup was better).