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Macarons from Rush Patisserie

Rush Patisserie macarons


On a recent trip to Dallas I stopped by Rush Patisserie in search of macarons. I got SUPER lucky. Apparently you have to make a special order for macarons, but they had a few in stock due to an order they’d just made for another customer. Whew. I would have been pretty heartbroken if I’d had to walk away without any of these tasty treats in Dallas!

Rush Patisserie is owned by Samantha Rush, a reformed Big Four accountant who followed her dreams and enrolled in Le Cordon Bleu in 2000. Samantha opened Rush in 2007 and has been treating Texans ever since. (She has also done such impressive things as created Maya Angelou’s 80th birthday cake!)

I read many reviews saying Rush Patisserie is THE place to get macarons in Dallas, so I was beyond excited when Samantha said she had a few extras in back. I got one each of four flavors: champagne, raspberry, pistachio, and chocolate.

Rush Patisserie Champagne Macaron

I started my taste test with the champagne macaron, because it’s a flavor I haven’t found anywhere else on my travels. Let me tell you – it was exquisite. Like, skip the wedding cake and give everyone champagne-flavored macarons exquisite. Perhaps more than any other macaron I’ve encountered, the macarons from Rush Patisserie have the PERFECT eggshell exterior. You can see how fine it is in the image above, and the cookie crumbles exactly as it should after one bite. (The exterior of an older macaron isn’t as fine and won’t crumble as well.) Continue reading →

Giant Caramel Macaron from Bouchon

bouchon caramel macaron

While in New York City recently I stopped by Bouchon Bakery, which is located right alongside Rockefeller Plaza. Of course the reason for the visit was that I’d heard their giant macarons were tasty and I had to try them for myself.

I went with the giant caramel macaron from Bouchon and it was as amazing as I’d hoped it would be. Oftentimes when you find caramel macarons the filling will be pure caramel, which is obviously as amazing as it sounds. Bouchon stuck with a caramel-flavored buttercream and I have absolutely no complaints. Continue reading →