FridayFun! – TreatWatch – La Bonne Vie Macarons

Friday Fun!, TreatWatch 0 Comments

Back in the day I had a blog feature (which sounds more organized that it was) called FridayFun. It was all about fun things to do over the weekend. Today I was looking through some photos and I realized that I had photos for just such a thing, and for a feature I wanted to start called TreatWatch. Yay!

La Bonne Vie is a French-style bakery found at the Grand America Hotel in downtown Salt Lake. They’ve only been open a few months, and I’ve been dying to try them. However, through some bit of bad luck usually when I get there they seem to be 2/3 sold out. But it doesn’t matter too much, because I’ve been there to try one thing, the thing touted as “the next big thing” in treats. The French macaron.

Not to be confused with the macaroon (note the two o’s), the thing with the coconut and the egg whites, macarons are made from almonds, sugar, and… egg whites. (I didn’t say they were totally different.) Macaron are two cookies made of the aforementioned ingredients sandwiched with a filling. I decided to try two, a lemon with lemon filling and a chocolate with a mint filling.

I don’t know what the professional tasting criteria is for a macaron, but for me, personally, I’m looking for a few things.

  1. Exterior flavor – Not too sweet, not too bland
  2. Interior flavor – Not too sweet, tastes like the flavor it’s supposed to be
  3. Texture –  Crunchy exterior becoming chewy as the teeth sink in

As an illustration, I think here you can get a good idea of the crunchy/chewy balance:

As always, please ignore my lack of manicure.

So, the results: Texture-wise, they absolutely met my expectations. Flavor-wise, for maybe the first time in my life, I actually preferred the fruit flavor to the chocolate flavor. The chocolate mint was good, with a chocolaty flavor and a mint flavor that was just the good side of mouthwash.  The lemon was excellent. Sweet, but not overly so, with a little bit of tang.

In the end I give these macarons a solid two (frosting covered) thumbs up.

*More on this tomorrow

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