If one has a decent recipe (the first one I had when I tried them was NOT), they are not difficult to make and simply require a bit of patience and time and certainly less than is required to make bbq or bread.

I've also ordered from www.luxesweets.com. They just shipped them to us and they were perfect

For what it's worth:

http://www.bennisonscakes.com/images/macaron/macwritelg.jpg

Jory Downer wrote:I found the macaron article in the April issue of Chicago magazine. Matt has it on our website, as well as all over the bakery. Needless to say, macaron sales have gone thru the roof. It is a single page story, nice picture of macarons from Vanille, a pastry shop in Chicago. It also mentions the restaurants Ria and Nomi. It mentions Sarah's Candies, as well as Vanille. But it also says, "The best we've found so far, are at Bennison's, where they dissolve upon contact with your tounge". Ours was the only address given. Puts us in some pretty tall company. Not sure who is doing the work at either restaurant. But I know Dimitri at Vanille, very talented guy. He was a member of the United States team that won the world pastry championship in 2008. He also teaches at the French pastry School, here in Chicago. It was quite a feeling when I read that. Not quite winning the Coupe, but close.

http://bennisonsbakery.blogspot.com/

There are more macarons in Evanston. This past winter, GNR Al's Deli started selling dark chocolate macarons (they use Valrhona). However, this week is special in that they also have fig macarons. Both varieties sell for $1.59 each. I tasted an early prototype of the chocolate macarons months ago when Bob was just experimenting with them on Wednesdays, when the shop is closed. I know he's worked hard to refine the process. Kind of absurd, but I'm going to try to stop by this afternoon to pick up some of the fig ones on my way to a cocktail reception for the Mayor of Paris at the French Market--I can do a side-by-side tasting with macarons from Vanille and Delightful Pastries!

Al's Deli
914 Noyes St.
Evanston
847-475-9400

Please let us know the results of your side-by-side. I never think of Al's in the same league as Vanille and Delightful Pastries, but it'd be great to know if they have a challenger in Evanston.

nr706 wrote:Please let us know the results of your side-by-side. I never think of Al's in the same league as Vanille and Delightful Pastries, but it'd be great to know if they have a challenger in Evanston.

I agree with you, and my tasting yesterday reaffirmed this opinion. Vanille won by a landslide.

Al's:



I picked up a dark chocolate and fig. I photographed them before leaving for the French Market because I knew they were very delicate and might not survive the commute downtown. The collapsed shell of the fig, in fact, just came from me very delicately pulling the cookie from the paper bag. Al's macarons were exactly like I remember the prototypes: very, very soft with filling more gooey than creamy.

A bite of the fig:



Exteriors were papery, and the filling was like jam, for the chocolate, like frosting that hadn't set. The best thing about Al's macarons was the deep, rich chocolate of the filling (but not the texture).

Delightful Pastries:



I picked up a chocolate one for the sake of some consistency across my tasting. Much firmer than Al's and VERY granular. I did not like the mouthfeel at all. I have a bite shot that I forgot to upload, but I think the roughly (i.e. not finely enough) ground almonds are visible in the photo above. Though this macaron was a deal at $1.06 with tax.

Vanille Pâtisserie:





I also tried a chocolate macaron here. The chocolate wasn't as intense as Al's, but the flavor was still clearly chocolate, and structurally and texturally this cookie was far, far superior to both Al's and Delightful Pastries: delicate while holding its form, creamy and chewy with some melt-in-the-mouth-ness. Definitely worth the pre-tax price of $1.25.

I had to perform my tasting very quickly as I was late for the reception with the Mayor of Paris. It did cross my mind that macarons might be served at the reception, but I was committed to doing the side-by-side study. Fortunately, I can eat macarons the way some people can eat oysters. I finished my tasting and entered the reception.

Seemingly unlimited macarons from Vanille to welcome Mayor Delanoë:



Yesterday was a good day.

I think the quality of the macarons at Pierrot Gourmet (in the Peninsula by the Mag Mile), is comparable to the macarons at Vanille. Crisp eggshell crust with a moist interior. I think they only started offering these recently.

The flavors are pretty basic (raspberry, pistachio, chocolate). The more unusual flavors are blueberry and peanut butter and jelly. Each cookie is $1.50, but larger at about 2 inches in diameter.

They also offer macarons (4 inch?) as a plated dessert for $6 each. There is a larger version of the PB&J with peanut brittle and it was well worth it.



Pierrot Gourmet
108 East Superior Street
Chicago, IL 60611

The macarons at Fritz have improved dramatically since it first opened, and are still just 75 cents. Perhaps one notch below Vanille and macaronchicago, which makes the best in town.

kanin wrote:I think the quality of the macarons at Pierrot Gourmet (in the Peninsula by the Mag Mile), is comparable to the macarons at Vanille. Crisp eggshell crust with a moist interior. I think they only started offering these recently.

The flavors are pretty basic (raspberry, pistachio, chocolate). The more unusual flavors are blueberry and peanut butter and jelly. Each cookie is $1.50, but larger at about 2 inches in diameter.

They also offer macarons (4 inch?) as a plated dessert for $6 each. There is a larger version of the PB&J with peanut brittle and it was well worth it.



Pierrot Gourmet
108 East Superior Street
Chicago, IL 60611

I've had great macarons here, raspberry was awesome. Perfectly crisp and light exterior giving away to creamy berry essence. I haven't had Vanille's so I can't comment vis a vis. Pierrot's croissants are also some of the best I've had in the city.

I saw what looked like macrons at Kaufman's today while picking up a sandwich to go. They were more like eating a plaster of Paris display of a macron than the actual real thing. I asked the counter lady if they recently started carrying the macrons and she said that they've had them since the holidays. I think the two I bought were still from that first batch, judging by how hard and stale they were.

It looks like Chicago magazine gave best French macaron honors to Bennison's...I'll have to give them a shot:

http://www.chicagomag.com/Chicago-Magaz ... -the-best/

Kennyz wrote:I know where NOT to get French macarons: Bennison's Bakery in Evanston, and Sarah's Pastries on the Mag Mile. Both places do certain things well, but they both sell awful macarons.

Things must have changed radically in the past year, I agree with Kenny as to what they tasted like.

Again, agreed with Kennyz and mbh. I wasn't that impressed (and it was kind of the impetus for me to learn to make my own).

I tried Bennison's when that article came out a few weeks ago. They must have improved because the texture was pretty good, but I wasn't excited by the flavors compared to some of the others out there.

I think I have to agree with all of the Bennison's comments. When it comes to macarons, Bennison's bakes great bread.

I like the French macaroons from Vanille. It's hard to resist the Casis/Violet macaroon as I walk by the French Market Daily. They have a nice selection in the market, maybe even more in their store? Not sure.

Vanille Patisserie
2229 North Clybourn Avenue
Chicago, IL 60614-7553

Shaggywillis wrote:I like the French macaroons from Vanille. It's hard to resist the Casis/Violet macaroon as I walk by the French Market Daily.
Vanille Patisserie
2229 North Clybourn Avenue
Chicago, IL 60614-7553

I like Vanille's macarons a lot, especially for their textbook-perfect texture and fantastic chocolate-flavored variety. But I've got to say Vanille's cassis macarons pale in comparison to the cassis macarons made by Macaron Chicago. Vanille's are utterly bland in comparison to the bright, fantastically intense cassis macarons this relative newcomer makes.

High up on the Top-Ten-Reasons-Why-I-Love-The-Jersey-Girl list is that she brings home desserts when she goes out with “the girls” (her phrase – I don’t have the stones to use that one, today).

This week, she brought some very tasty cookies and a dynamite macaroon (chewy, coconut-tasty, partially dipped in quality dark chocolate). The café is in the Abt Design Center, in Glenview, because it is named for the wife/partner of the founder of Abt. It has a euro-type menu that “the girls” thoroughly enjoyed.

On the basis of the macaroon and cookies, it looks like a nice stop for meals and/or treats. I’ll let you know.

Jolanes Cafe
1100 N. Milwaukee Ave.
Glenview, IL 60025
Phone: 847.375.6986
Fax: 847.375.6991

www.jolanescafe.com

I love the macroons at Palermo Bakery located on Harlem just a block north of Belmont. They are open on Sundays. They have macroons with and without a chocolate bottom. Inside is chewy with a slight crunch from the toasted coconut on top. Yum. BTW, I love their other cookies too.

I like Vanille's macarons a lot, especially for their textbook-perfect texture and fantastic chocolate-flavored variety. But I've got to say Vanille's cassis macarons pale in comparison to the cassis macarons made by Macaron Chicago. Vanille's are utterly bland in comparison to the bright, fantastically intense cassis macarons this relative newcomer makes.

Thanks for the tip Kennyz. I sometimes work the Logan Square Pastry Market and Macaron Chicago is always there, but she sells out so damn quickly the two times I've worked while she has been there. Awesome lady, no culinary school background, just following her dream.

First, although not in the city, Sunset Foods has quite good macaroons, but they are in stock only in association with the key Jewish holidays, where they are called for.

The best I ever had were from a magnificent deli on South Meridian Street in Indianapolis, Indiana. The place, Shapiro's, has been there for the whole of my lifetime. I lived in Indy back when I was 8. I went back to visit when I was 48. Nothing had changed, great cheesecake, the best corned beef west of New York City, watery chicken soup, and fantastic, moist, crisp, tasty coconut macaroons.

I bought two pounds last visit, froze half, and ration them for special occasions.

And for what it is worth, I think the macarons at Bennison's in Evanston are pretty good, especially the salted caramel.

On Thursday, Delightful Pastries had hazelnut macarons on offer. Filling tastes like Nutella, with a light sprinkle of chopped hazelnuts on top. I thought they were quite tasty.

Delightful Pastries
5927 West Lawrence Avenue
Chicago, IL 60630-3129
(773) 545-7215
http://www.delightfulpastries.com

Is this thread about macarons or macaroons? Anyway...

Kennyz wrote:I like Vanille's macarons a lot, especially for their textbook-perfect texture and fantastic chocolate-flavored variety. But I've got to say Vanille's cassis macarons pale in comparison to the cassis macarons made by Macaron Chicago. Vanille's are utterly bland in comparison to the bright, fantastically intense cassis macarons this relative newcomer makes.

I've had some consistency issues with Vanille, but then again, the only ones I've tried have been from the French Market, so that may be a location-specific thing. While most indeed did have a nice texture, there were some stale ones in the bunch.

Following Kenny's advice, though, we ordered a batch of 12 (three each of her four monthly flavors) from Macaron Chicago. Possessing none of the consistency issues that we've experienced from other purveyors (Vanille, Delightful Pastries, Whole Foods(!)), these macarons blew us away. The shell gives a nice little crack as you bite into them, and the interior is extremely smooth and nicely moistened by the fillings. My favorite, which I expected to like the least, was the sweet almond. To me, this was the essence of what a macaron is. Close contenders for the top spot were the hazelnut-chocolate and the mango-passion fruit. Like Kenny noted, the amount of flavor in these little bites is astounding.

Beth is on vacation until June 7, but after that, place your orders early and often. I know we will.

geno55 wrote:I've had some consistency issues with Vanille, but then again, the only ones I've tried have been from the French Market, so that may be a location-specific thing. While most indeed did have a nice texture, there were some stale ones in the bunch.

I've had the same issue with macarons purchased at the Vanille location on Clybourn over the years. I would say that they are usually fresh, but on multiple occasions I have purchased dried out macarons and been pretty disappointed. But when fresh, they're outstanding.

mrsm wrote:On Thursday, Delightful Pastries had hazelnut macarons on offer. Filling tastes like Nutella, with a light sprinkle of chopped hazelnuts on top. I thought they were quite tasty.

Delightful Pastries
5927 West Lawrence Avenue
Chicago, IL 60630-3129
(773) 545-7215
http://www.delightfulpastries.com

There were three types of macaroons from Delightful Pastries at the Whole Foods in Schaumburg. The passionfruit macaroon I had today was really good.

Kennyz wrote:I know where NOT to get French macarons: Bennison's Bakery in Evanston, and Sarah's Pastries on the Mag Mile. Both places do certain things well, but they both sell awful macarons.

Add to this e.leaven. I had some time to kill in River North the other day and was pleasantly surprised to find a wide variety of pastries in their case. Unfortunately, the macaron I tried was mushy and crude, reminded me of the macarons from Al's Deli in Evanston.

shorty wrote:

mrsm wrote:On Thursday, Delightful Pastries had hazelnut macarons on offer. Filling tastes like Nutella, with a light sprinkle of chopped hazelnuts on top. I thought they were quite tasty.

Delightful Pastries
5927 West Lawrence Avenue
Chicago, IL 60630-3129
(773) 545-7215
http://www.delightfulpastries.com

There were three types of macaroons from Delightful Pastries at the Whole Foods in Schaumburg. The passionfruit macaroon I had today was really good.

The Whole Foods in Lincoln Park also sells macaroons from Delightful Pastries. We have a Delightful Pastries nearby, it is actually much cheaper to buy their macaroons at Whole Foods.

Has anyone tried the giant macaron from Bonjour? I'm not much of a sweets eater but I enjoyed this more than expected.



Nice contrasts of flavors and textures: chewy macaron, smooth mousseline cream and the pulp and seeds of the berries; mildly sweet macaron, rich cream filling, tart berries and a sweet, intense core of raspberry jam at the very center. Considering the exorbitant price of most mini-macs, this giant isn't a bad deal at $5 (it could really serve two). They don't have these every day so be sure to call if you have your heart set on one.

Bonjour Bakery
1550 E 55th St
Chicago
773-241-5300
Tue-Fri 7-7, Sat 7-6, Sun 7-5

geno55 wrote:Is this thread about macarons or macaroons? Anyway...

Kennyz wrote:I like Vanille's macarons a lot, especially for their textbook-perfect texture and fantastic chocolate-flavored variety. But I've got to say Vanille's cassis macarons pale in comparison to the cassis macarons made by Macaron Chicago. Vanille's are utterly bland in comparison to the bright, fantastically intense cassis macarons this relative newcomer makes.

I've had some consistency issues with Vanille, but then again, the only ones I've tried have been from the French Market, so that may be a location-specific thing. While most indeed did have a nice texture, there were some stale ones in the bunch.

Following Kenny's advice, though, we ordered a batch of 12 (three each of her four monthly flavors) from Macaron Chicago. Possessing none of the consistency issues that we've experienced from other purveyors (Vanille, Delightful Pastries, Whole Foods(!)), these macarons blew us away. The shell gives a nice little crack as you bite into them, and the interior is extremely smooth and nicely moistened by the fillings. My favorite, which I expected to like the least, was the sweet almond. To me, this was the essence of what a macaron is. Close contenders for the top spot were the hazelnut-chocolate and the mango-passion fruit. Like Kenny noted, the amount of flavor in these little bites is astounding.

Beth is on vacation until June 7, but after that, place your orders early and often. I know we will.

Picked up an order from Beth today that I had placed about a week ago via email after reading about the macarons in this thread.

Simply fantastic. Easily the best I've had in Chicago. Got 12 for us, and 12 for my parents (well, my mom anyway), and sampled the chocolate raspberry and the pistachio and roasted sour cherry. The latter blew me away - perfectly fresh, nice crack to the exterior, great pistachio flavor giving way to a wonderful combination with the sour cherry filling as you reached the center.

Logan Square Farmers Market isn't terribly convenient, nor terribly compelling outside of Beth's macarons (apple cider donuts were tasty donut bites, but lacked even a hint of apple cider; crepes from Cook Au Vin were tasty but slightly overpriced, and it was more than a little absurd to wait until after they had taken customers' money to tell them it would be a 30-40 minute wait for their crepes), but I'll definitely be going back for more macarons in the future.

In the past few weeks I've visited two new bakeries in Chicago. Both have outstanding French macaroons, as good as Vanille's and better than any others I've had anywhere in town. To follow up on Brad's point, freshness can be an issue, and they were extremely fresh at both bakeries I tried.

1. Alliance Bakery recently opened in Wicker Park. Here are the colors/flavors they carry (they had six of these flavors when I went):

pink - raspberry rose
purple - blueberry cream cheese
purple/white - cassis-vanilla
green - pistachio-brandied cherry
white coconut flake - coconut lime
brown with peanuts - snickers
light brown - chocolate-salted caramel
brown with swipe - coffee-orange confit
orange - milk chocolate passionfruit

Alliance Bakery
1736 W Division St
Chicago, IL 60622
773-278-0366
alliance-bakery.com

2. Floriole recently opened in Lincoln Park, and theirs are excellent too. Like the ones I got at Alliance, they are extremely fresh and delicious. They had three flavors: lemon lavender, chocolate, and I think the third was caramel. They had a bit more almond flavor than the ones at Alliance.

Floriole Cafe & Bakery
1220 W. Webster Ave.
Chicago, IL 60614
773-883-1313
floriole.com

Everything else I tried at both bakeries was outstanding as well. It's nice to have some really great bakeries opening up!