So here is my approach to how I get inspired to make certain things.... I go to a place that specializes in it, try, enjoy, and savor it, and then take that idea, go online and make it my own, for a fraction of the price... and occassionally I seek out new places to try to see how mine compares to theirs. I'm all for saving money (especially on things I can make) these days :-) So, as you know, I've been all over and have tried macarons from various places. I guess I didn't have this love for macarons until I got home. The original Paulette's Macaron shop is in Beverly Hills, an area I frequented a lot. I don't know how I missed it! Oh well, I went out to the city a few weeks back after making those pistachio macarons and had to go to Paulette to see how "real" macarons tasted. I thought my macarons were wonderful, but who knew if these were authentic tasting, before Paulette I've only tried like 5 macarons from other shops.... so yes. Here is my review:
Paulette is in a trendy and rich area called Hayes Valley in SF, an area I really felt out of place in... why? Well, there were a lot of people around my age, who had so much money...I mean what did they do? (More like.. what do their parents do??) Girls my age don't gift their friends with Hermes (X2!!!) on their birthdays.. unless I don't .. that is... HAHA Anyway, Paulette was a small shop that only sold macarons, and drinks. Yum. It was so beautiful and only .. "only" $1.60 a piece. (it's small) My sister and I decided to try 6. These were beautiful, however some of them did not have a great "foot," It was a tad flat, and the filling wasn't visible at all.... maybe that's how macarons should look. How did it taste? It was good. Ok, that's me being "eh." These were really good cookies, but I don't know if they can be classified as a great macaron. The shell was not crisp, and the inside was too "cake-like" for my liking. When you bite into a macaron, the shell is supposed to crumble (?) like an egg shell, and in the inside is supposed to be very airy and melt in your mouth. I did not get this. (I did get this at the Bouchon bakery in Yountville and this has been the standard as to which I compare all my macarons to) The flavors were great, very unique, and quite sweet. I don't know if they even make the macarons at the SF location. The box said that they were made fresh in the Beverly Hills branch.. which makes me wonder how fresh these things were. Maybe ones in Beverly Hills will be more crisp and delicious. I don't know if I will return to this one because it is kind of out of the way, but it does make a beautiful gift : )
My sister bought me some macarons from Miette in the ferry building. Let's just say.. it was so-so at best. I think I will stick to my recipe, and pretend that this is how a macaron should taste. Who knows, maybe Miette and Paulette have it right and I have it wrong. If that's the case, I guess I will have to say.. I prefer eating my cookie sandwiches to "real" macarons...
What we had at Paulette's Macarons : Top: Earl Grey, Middle: (L->R) Chocolate (a tad busted from the trip home haha,) Pistachio, Bottom: (L->R) Almond, Coffee, Rose
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