So I was juicing one day and my sister, Isabelle, brings home a giant chocolate macaron from Paul Boulangerie...
What did I do...?
I obviously ditched the juicing part of the day and proceeded to eating the macaron. Where is the self control, Kathleen.... :'(
The chocolate flavor was good, as I always craved for chocolates, however the shell was a bit hard. Maybe the quality is correlated to the size, I really don't know. But it was not as delicate as it should've been!
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KATHLEEN'S MACARON CRITERIA:
Shell 6/10
It should be smooth and delicate, slightly crispy but not crunchy- fragile like eggshells, it should also be somehow flat and not dome-shaped with no air bubbles nor air pockets. Technically, excessive coloring is a no-no.
Filling & Flavor 8/10
F&F should be smooth, light and distinctly flavorful. It shouldn't be too sweet or sour as well. Melt in the mouth texture is also a plus! (I was craving for chocolate at the time)
Aesthetics 7/10
Shape and size of the macaron, feet and filling ratio
Value --/10
We all know that macarons aren't easy to do, (and maybe there are even more guidelines that I've yet to read about) so you're technically paying for the labor of the macaron maker. Accept it, pay, then judge if it was worth the money you paid with. (I didn't know how much it costed)
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PAUL BOULANGERIE
SM Aura Premier
26th Corner McKinley Parkway
Bonifacio Global City,
Taguig City 1630
Telephone: (02) 808 5324
Email: paul@benchtm.com
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