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Post by greyghost1 on Jul 22, 2007 15:30:53 GMT -5
Our friends just returned from Nancy with some macarons from there. I had suggested she bring some back as presents. Here I was thinking Pierre Hermes or Gerard Mulot or even Laduree in flavours of pistachio or lime or strawberry. Instead they are quite flat and hard and not much taste. She says they originated there. Which ones are real? Are the Paris one different or are the ones from Nancy something else?
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Post by Truffaut on Jul 23, 2007 6:42:17 GMT -5
They are, indeed, two different animals. The Pierre Hermé type are more properly called Parisian macarons.
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Post by Anne on Jul 23, 2007 6:55:14 GMT -5
Lorraine macarons are indeed the original ancient ones, with almond powder, but I agree that they are very disappointing for anyone who has already tasted the light stuffed ones from Ladurée or others . However, you should first put them in a low temperature oven (this must be written on the box), so that they get moist again .
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Post by Happygoin on Jul 23, 2007 8:02:26 GMT -5
That's interesting, Anne. I didn't realize there was another variety of French macarons.
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Post by greyghost1 on Jul 23, 2007 11:26:03 GMT -5
Thanks guys...that certainly answers my question. "Paris macarons", who would have thought. My husband said the Nancy ones were like eating rocks. I'll have to try the reheating bit, maybe the almond flavour will come out more.
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