Les macarons from Saint-Emilion are simply cookies made with ground almonds and meringue, with no filling. They are much simpler than their Northern cousins. When they are good they are crispy at the edges and chewy in the middle. They're quite addictive and it's easy to eat a dozen. At Maison Blanchez they claim to use the original recipe from the monks of Saint-Emilion, dating back to 1620.
My husband is completely unhelpful... "Le macaron parfait est de Saint-Emilion, de chez Blanchez. Il faut qu'ils les goutent" I guess you just have to go there!
I will probably have to go back to Herme's and try the more traditional flavors (no rose or olive oil!), but there are so many other highly touted patisseries to try also. I have a plan to get a couple of macarons from each of 4 or 5 patisseries and take them home to do our own little taste comparison. I just found http://www.lemeilleu...rondeparis.com/ so maybe I can use that as a launching point.
p.s. We can get Bernachon chocolates in Paris, but not macarons. The chocolate is very good but so intense I can eat very little at one time. It's almost too much for me.
Edited by mangosteen, 05 February 2006 - 03:05 PM.