9466 Charleville Blvd
Beverly Hills, CA 90212
The fabulous LAW was in LA on a business trip and came home with six delectable two-inch treats for me from ‘Lette Macarons. First of all, just imagining him in a swanky Beverley Hills macaron shop made me giggle a little inside. Actually having him come home with macarons for me brought me even more joy. ‘Lette Macarons is supposedly one of LA’s best and I was just all too eager to try what the west coast had to offer. We NYers are lucky enough to have Ladurée). Oh, and please ignore the little oil stains on the box. These delicate macarons are quite high maintenance and don’t do well during travel.
A good macaroon has a crisp, shiny shell, chewy crust (almost like a good brownie!), spongy “feet”, and creamy filling. I have read numerous recipes and baking stories about macarons but have yet to attempt it because of the amount of ingredients, time, and patience required for such feats. Baking macarons is no Betty-Crocker affair as even a slight deviation from a recipe can result in completely flat, feet-less macarons, lopsided macaroons, or hollow macarons. You can’t undermix nor overmix the batter. Some say you have to age the egg whites a couple of days before baking. I love macarons because yes, they taste great, but also because I appreciate the amount of precision and care involved in baking a good batch.