MikeJHU2000 Posted October 24, 2006 Share Posted October 24, 2006 I'm looking for macarons, particularly pistachio, in the DC area, similar to those from Fouchon or Laduée. Do you know of any local bakeries that make them or someplace I can order them that will ship them? Link to comment Share on other sites More sharing options...
AlliK Posted October 24, 2006 Share Posted October 24, 2006 Patisserie Poupon (in Georgetown) Link to comment Share on other sites More sharing options...
cheezepowder Posted October 24, 2006 Share Posted October 24, 2006 I've bought them before from the bakery at Praline in Bethesda. 4611 Sangamore Rd., 301-229-8180. Link to comment Share on other sites More sharing options...
hillvalley Posted February 11, 2009 Share Posted February 11, 2009 Cacao in the new Bethesda strip where Redwood is located has macarons. About 10 different flavors, $1.50 a piece or 5 for $7. I'm not an expert but these are suit me just fine Link to comment Share on other sites More sharing options...
Anna Blume Posted February 11, 2009 Share Posted February 11, 2009 Welcome to Donrockwell.com, Mike! Please note there's a place where you might wish to make your second post. Why pistachio? Link to comment Share on other sites More sharing options...
AmandaKornfield Posted May 13, 2009 Share Posted May 13, 2009 I've bought them before from the bakery at Praline in Bethesda. 4611 Sangamore Rd., 301-229-8180. I second the vote for Praline in Bethesda... They are the closest I've had to Laudree... They had set up shop at the Rockville Farmers Market at the courthouse parking lot on Saturdays and I believe they are scheduled to be there this season as well...the RFM opens on 5/16 at 9am... They sell a variety package at their stand Link to comment Share on other sites More sharing options...
ALB Posted May 13, 2009 Share Posted May 13, 2009 I'm looking for macarons, particularly pistachio, in the DC area, similar to those from Fouchon or Ladurée. Do you know of any local bakeries that make them or someplace I can order them that will ship them? I really like the ones at Fancy Cakes by Leslie in Bethesda. The best I've found around here. Link to comment Share on other sites More sharing options...
synaesthesia Posted May 13, 2009 Share Posted May 13, 2009 I would definitely point folks to Michel Patisserie. Soo good. Would strongly recommend against those at Patisserie Poupon. EUGH. Link to comment Share on other sites More sharing options...
apicius Posted May 13, 2009 Share Posted May 13, 2009 If you want to learn to make the same macarons as Laduree I would be please to teach you (for free). I love macarons and I often make them for myself. It is in fact very simple. Two keys for the success; don't whip too much the egg whites and an accurate electric oven. The reason for the price of macarons in a store is teh fact that only 2/3 are good enough to be sold.Even made by an expert. At home even if they are not perfect they taste as good. Link to comment Share on other sites More sharing options...
ALB Posted May 13, 2009 Share Posted May 13, 2009 If you want to learn to make the same macarons as Laduree I would be please to teach you (for free).I love macarons and I often make them for myself. It is in fact very simple. Two keys for the success; don't whip too much the egg whites and an accurate electric oven. The reason for the price of macarons in a store is teh fact that only 2/3 are good enough to be sold.Even made by an expert. At home even if they are not perfect they taste as good. If wouldn't mind another pupil- I would LOVE to attend this lesson. Link to comment Share on other sites More sharing options...
synaesthesia Posted May 13, 2009 Share Posted May 13, 2009 Me too! Macaron class?! I'd be there. Link to comment Share on other sites More sharing options...
goodeats Posted May 13, 2009 Share Posted May 13, 2009 Me three!! Where?? Link to comment Share on other sites More sharing options...
lekkerwijn Posted May 13, 2009 Share Posted May 13, 2009 Sign me up! Link to comment Share on other sites More sharing options...
susanmab Posted May 13, 2009 Share Posted May 13, 2009 If you want to learn to make the same macarons as Laduree I would be please to teach you (for free).I love macarons and I often make them for myself. It is in fact very simple. Two keys for the success; don't whip too much the egg whites and an accurate electric oven. The reason for the price of macarons in a store is teh fact that only 2/3 are good enough to be sold.Even made by an expert. At home even if they are not perfect they taste as good. Chef, I would be thrilled to receive some pointers. My experiments have met with varying success, the best when I use cooked meringue and egg whites that have been sitting out for two days. They are acceptable, but nothing too special. I presume your method uses the classic French meringue? Link to comment Share on other sites More sharing options...
V.H. Posted May 13, 2009 Share Posted May 13, 2009 I would love to attend this class as well! Link to comment Share on other sites More sharing options...
gnatharobed Posted May 13, 2009 Share Posted May 13, 2009 The macarons at Leopold's are pretty good. Link to comment Share on other sites More sharing options...
apicius Posted May 14, 2009 Share Posted May 14, 2009 No to make good macarons you don't make a meringue. You mix the confection sugar with the almond flour, you have to be sure that they are well sifted before. Then you whip your egg whites not too hard. You had the egg whites to the sugar-almond powder mix 1/3 by 1/3, the first 1/3 is to lighten the preparation. It is a kind of meringue if you want but with less egg whites and more sugar with almond powder. Then you pipe the macarons on a parchment paper. The temperature depends of the size of the macarons but you need a hot oven first. then you lower the oven. It seems simple but you need to see it done. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted May 25, 2009 Share Posted May 25, 2009 In the spring 2009 issue of Gastronomica: an article on the history of macarons, particularly the single-cookie macaron traditionnel which enjoys a broad range of regional variation, unlike the better-known macaron parisien. The accompanying photo comes from Dorie Greenspan's blog entree on macarons. Also, mention is made of the Musée de l'Amande et du Macaron in Montmorillon. Link to comment Share on other sites More sharing options...
cheezepowder Posted December 6, 2009 Share Posted December 6, 2009 Macarons or as it says on the box, "French macaroons," at Starbucks from Dec. 13 to Dec. 25 as reported and reviewed by Serious Eats. Link to comment Share on other sites More sharing options...
V.H. Posted December 6, 2009 Share Posted December 6, 2009 Trader Joes carries a box of 12 (half chocolate half vanilla) for $4.99. They're a little on the small side and are kind of okay but not something I would purchase again. They're in the freezer section and defrost in about half an hour. When you bite into these macarons, they frequently crumble in your hands. I've bought macarons a few times from Michel Patisserie and have not had the same problem. The cookie portion is a little too dry and doesn't taste like it has enough almond flour in it. It seems more like meringue with a little almond flour folded in. If you've never had a macaron before and want to know what the fuss is about, I'd pass on these. Link to comment Share on other sites More sharing options...
DonRocks Posted December 6, 2009 Share Posted December 6, 2009 I saw them yesterday at the Springfield Swiss Bakery. (Also, Swiss Bakery is currently selling 13 different types of traditional Swiss Christmas cookies, mix-and-match, for $16.95 a pound.) Link to comment Share on other sites More sharing options...
V.H. Posted December 11, 2009 Share Posted December 11, 2009 My first ever batch of macarons is currently baking in the oven. Keeping my fingers crossed that they won't be a complete disaster. I had some freeze dried strawberries from Trader Joes so I threw them in with the almonds when grinding. So far they look pretty good. Link to comment Share on other sites More sharing options...
KMango Posted December 11, 2009 Share Posted December 11, 2009 My first ever batch of macarons is currently baking in the oven. Keeping my fingers crossed that they won't be a complete disaster. I had some freeze dried strawberries from Trader Joes so I threw them in with the almonds when grinding. So far they look pretty good. Don't forget to post a picture!Living vicariously through other people's ovens, Link to comment Share on other sites More sharing options...
V.H. Posted December 11, 2009 Share Posted December 11, 2009 Overall I think they turned out okay. I think I underbaked them slightly since I had a fear of overbaking. I used a recipe from Gourmet and it's a touch too salty when eaten alone. Sandwiched with a bit of lemon curd it was quite tasty. I'll definitely try this again since it was pretty straightforward and not too time consuming. Link to comment Share on other sites More sharing options...
KMango Posted December 11, 2009 Share Posted December 11, 2009 Overall I think they turned out okay. I think I underbaked them slightly since I had a fear of overbaking. I used a recipe from Gourmet and it's a touch too salty when eaten alone. Sandwiched with a bit of lemon curd it was quite tasty. I'll definitely try this again since it was pretty straightforward and not too time consuming. Well done, kudos for the inaugural batch. I love the pink from the strawberries.Great to hear it was not an overtly onerous operation. Imagine the possibilities once you nail the perfect recipe and method. Link to comment Share on other sites More sharing options...
silentbob Posted April 24, 2017 Share Posted April 24, 2017 Laduree had a soft opening party in Georgetown last week, rumor has it that the public opening will be next week. I wonder how the macarons will hold up in the DC summer heat and humidity? 1 Link to comment Share on other sites More sharing options...
Dr. Delicious Posted May 13, 2017 Share Posted May 13, 2017 On 4/24/2017 at 10:50 AM, silentbob said: Laduree had a soft opening party in Georgetown last week, rumor has it that the public opening will be next week. I wonder how the macarons will hold up in the DC summer heat and humidity? I went to Lauderdale today and got some very tasty macaroons. The wife quipped: we can get macaroons that taste like they came directly from Paris, but I can't get a decent tasting bagel and we're only 200 miles from NYC?! 3 Link to comment Share on other sites More sharing options...
silentbob Posted May 17, 2017 Share Posted May 17, 2017 They sure didn't waste any time expanding in DC. Now open in Union Station too. Link to comment Share on other sites More sharing options...
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