A long awaited entry right? The last two Xanga entries are not really "written" but now I decide it is the time to write something again! As this special year in Europe is drawing to a close, I think this little note would definitely give me the benchmarks for my favourites ever...... Will be updated regularly!! Best Macarons: Pierre Herme, Paris, France 
Before coming to France I was never a supporter of macarons. Crazily sweet and presented in various unnatural colours, I was wondering what kind of people on earth would love it. Yet, it was prospering in Hong Kong since 2005 but they never impress me. I was trying my best to stay away from this kind of crazy patisserie. Upon arrival at the home of macaron, France, I decide to give them another chance. Macarons do have very high popularity in France and you can find them from all kinds of cake shops, chocolatiers or bakeries, from very high class stores to very common stores, or even in supermarket. After consulting various people with experience in macarons in France, I bought my very first box of macarons here with my classmates. I still remember the conversation I had with my schoolmate after we bought the macarons from Paris: Schoolmate: How’s the taste of the breasts of the young girls? Me: ?????? (Totally stunned when being asked such a question at 11:30pm. I referred as being “harassed”) Schoolmate: They are so sweet, crispy and soft. I like them very much. Me: !?!?!? Schoolmate: Are you sure that you don’t know? Me: ……….. (Believe it or not, I really have no idea at all…… “la jeune fille” in French definition probably is quite young. I swear I would not do things like that.) Schoolmate: Thank you so much. Now I know where I should look for macarons in Paris! Me: !!!!!! (Crispy or soft? Or both? Or something else you are talking about? I was totally confused before this sentence.) Schoolmate: Don’t you know they have such a nickname?! Yes…… French compared macarons to the breasts of young girls (Anyway French can connect EVERYTHING remotely related to various body parts. For some “fine” examples, read here: http://hk.myblog.yahoo.com/Monsieur-Pi/article?mid=32&prev=44&next=24). OKOK that is the end of the “witty” conversation. As I said, macarons can be found everywhere in France, but there are a few shops in Paris really stands out. To me, Pierre Herme is the best among them. In fact, Pierre Herme made his fame in Japan instead of Paris, and his success there led to a glorious return to the capital of France later on. The texture of their macarons is really crispy and soft: crispy outside and soft inside. The flavour is very natural and intense, with balanced sweetness. Pierre Herme’s macarons also have a lower content of oil than those of Laduree or other famous macaron makers. Personally I think it gives them a nice balance. Occasionally they will offer special seasonal flavours like white truffle & nuts, foie gras & chocolate, wasabi……. Though I am seldom interested in such fusions and innovations, Pierre Herme does do a great job in these creations. I am very pleased to have rediscover macarons through them. 
Besides macarons they also make very good cakes. The “Vanille Infinitement” tart and the classical Millefeuille are simply brilliant! 
For macarons, bring me Pierre Herme or nothing……. http://www.pierreherme.com/ | 
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