Macaron's in Toronto - Not in New York!

[OnDaGo]

I had to laucgh when I read this on Martiniboys http://www.martiniboys.com/Toronto/Na...

"But the pièce de résistance is what Chef refers to as "the new cupcake," the Paris pastry trend that has taken London by storm, courtesy of Nourian herself and has yet to even reach New York. So, it appears that Torontonians are in for a treat (both literally and figuratively); the Macaron – a French sandwich cookie, first popularized by Marie Antoinette – has arrived and is going to hit the big time right here. "

Has anyone tried the Macaron at Nadege Patisserie? are they so special that it makes her the first?

[Prok]

Do not forget that in our crazy climate, this is the most difficult time of year to make Macaron. Even the BEST fall down in this humidity. They are very finnicky to make and are subject to the weather, much more so than many sweet delicacies. The very best bakers in the world cannot combat Mother Nature.

[OnDaGo]

Have you been outside lately? humidity has not been a problem much over the last few weeks...

[MiriamOttawa]

Anyone seen macarons for sale in Ottawa?
I bought 1 in Montreal but am curious to try some here....

Saw some for sale online from France, but they were weird as it was just the meringe cookie part and no filling from what i could tell in the pic....might buy those out of curiosity but want "real" filled ones...

[jlunar]

Lol, I kinda thought Macarons were already on the rise, given that it's no longer so painful to find as in years past... Or is it just me and that I started hunting macarons only a few years ago maybe...

[albanis]

There was a post about this, they have them at Frangipane at Spadina & Dupont. I haven't tried them but they make the usual flavours.

[tjr]

There's a review here: http://chowhound.chow.com/topics/635113

The article was ... interesting though.

[pinstripeprincess]

ha, were you as intrigued by this description of a macaron as myself?

"The caché-yielding cookies are constructed out of biscuits composed of almond flour, which Nourian imports from France, and then are uniquely decorated with colourful, meringue-like domes."

um.... aren't the "biscuits" the "meringue-like domes"?

they just opened yesterday... they've been baking furiously over the past couple of weeks but i'm going to give them a bit of time and try to ensure i'm going to get fresh confident product before i bother putting down any $$ for the macarons.

[tjr]

I don't think "Erin Hershberg" did much research for the article.

[flying101]

Ya don't know if the author has been to Paris lately?
if Marcon's are available at McDonald's in Paris for at least 4yrs that I know of... the trend isn't on the rise... it has already peaked?
http://www.flickr.com/photos/lricharz...

[hautecocoa]

Haha, it was "interesting", wasn't it?

The word "awkward" comes to mind too.