Another 'shock-surprise' for me, his macarons are also très fragile when I cupped it with my fingers on the way to my mouth, it breaks easily, but slightly harder than Ladurée. This is why I am constantly irritated when people say that "They are not as hard, and domed-like like the ones I saw at Laurent, Brown's and Lindt" well that's because they never went to Paris and taste french macarons before and they certaintly don't use as much almond powder as they should. They are very fragile cookies, not wait 'cookies' is not a great enough description, they are 'fragile creatures' that needs special attention and care. et voilà, a quick lesson on macarons and how they are supposed to be (physically, texture-ly, flavour-wise and handled).
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