Persnickety pastry problem
Sacramento is home to many cupcake dispensaries. And that’s great. Really. I love cupcakes, and a world without them would be a dark one devoid of all hope. What I want now, however, are macarons.
Cupcakes were the hottest food fashion, and the stores that put out quality cakes and the fluffiest frostings are here to stay, thank God. But the dessert trend has moved to macarons, and, unlike cupcakes, macarons are difficult for the home baker to make due the exactness of meringue-based batter, which is persnickety at best. Even the most skilled pastry chefs have a reverence for the technique needed for a quality macaron.
So, Sacramento, I ask you: Where is our macaron store? Where are they on the menus of our fine restaurants and bakeries? The beguiling, soft flavor and melting texture of a well-made macaron is so unlike other desserts. They’re so horribly, delightfully addicting. So until we catch up with San Francisco and they become more available, you can satisfy your craving at Ginger Elizabeth Chocolates (1801 L Street) or Le Petit Paris (1221 19th Street).