French Macarons - what's the big deal?

I tried these from a very well regarded patisserie in Sydney last weekend. They were indeed gorgeous to look at, and they were very pleasant to eat, but earth shattering? No. A case of the emperor's new clothes (where they've had so much hype that no-one is game to question them)?

Please tell me if I'm missing something?

I'm with you on this one, Celia. I've had them and consider them no big whoop either!

When they're good, which is rare, they are amazing: light and crispy, yet still gives some tension back to the bite, the meringue gives up its powdery flavor first and as it nears dissolving the flavor is reinforced by the filling, which is richer but not gooey.

I've only had them once or twice, but I agree with Jeff - they were wonderful!

It's one of those items that needs to be really fresh and crafted with impeccably pure flavors. I've had immaculate macarons in France, and some duds.

I agree with others, they are rarely good but when they are done well they are delicately divine. I've never had a good one in the US and even in France they are usually too heavy.

The best examples taste like the essence of the flavors and melt in your mouth because they are so delicate. But, they also play textural games with the slight crisp outside and then the creamy interior and then in the best-of-the-best there are various slight textures and flavors on top of the crispy exterior.

Pierre Herme is of course the oft-cited king, but I had some interesting black sesame and green tea macarons from Sadahuru Aoki on my last trip to Paris. Not quite as delicate as Pierre Herme, but still good.

But for what it's worth, I love them and will still eat average ones because it's so difficult to find the best!

Clearly I'm missing something...

But I can't bring myself to be motivated enough to undertake a quest for any holy grails...

But I can't bring myself to be motivated enough to undertake a quest for any holy grails...

The good thing about macarons is that they're pretty cheap, so the exploration is not too onerous.

But I agree, it is not necessarily worth trying every available version since so many are going to be blah.

Just make sure you stop in Pierre Herme when you visit Paris.

My aunt made them often when I was younger, and they are great when fresh. We bought some on vacation last year, however, that were awful.