BeansTalk Biz Newsletter

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Friday, December 07, 2007


We SO Love a Good Cookie

We love this light and crispy cookies called Macarons. When we've seen them at a bakery they're always described as "very French." Therefore, We're anxious to try these (esp. the coconut and chocolate coconut!), recommended by a very reliable source: Paulette’s Macarons – Paulette’s Macarons is an inspired collaboration between Paulette Koumetz, who has a passion for the celebrated Parisian macaron, and French pastry chef extraordinaire Christophe Michalak, winner of the 2005 Coupe du Monde de la Pâtisserie, with his passion for reinventing the classics. At Paulette Beverly Hills, the vivid hues of the unique macarons reflect the natural flavors and essences that infuse the ganache filling of these delicious almond cookies. chocolate coconut | coco chocolat
coconut milk and milk chocolate ganache
caribbean chocolate | chocolat des caraïbes
chocolate ganache
coconut | noix de coco
coconut ganache
Madagascar vanilla | vanille de Madagascar
vanilla ganache
sicilian pistachio | pistache sicilienne
pistachio ganache
columbian coffee | café colombien
coffee ganache
almond wedding | dragée
almond ganache
lemon | citron
lemon ganache
tropical | passion banane
New Orleans praline | praline de Nouvelle-Orléans
caramel and hazelnut ganache
violet cassis | cassis violette
violet ganache and cassis jam
liquorice | réglisse
caramel | caramel salé
caramel ganache


After purchase we recommend keeping Paulette macarons in the refrigerator; let them come to room temperature before serving - about 10 minutes. Should be eaten/consumed within 3 days. Please don't freeze.

www.paulettemacarons.com