Over the past week, we asked you, our readers, which fancy French cookie you preferred: the macaron or the madeleine. Both cookies are steeped in tradition and lore--while the macaron has a place amongst royalty and in fancy tea salons, the madeleine was immortalized by Proust and also has its own rich history. At the end of our poll, the vote, while certainly not a landslide--was decidedly in the macaron's favor: 169 vs. 123 out of 292 votes.
But what did all of it mean? Like the spies we are, we delved on both sides of the ring to find out more:
Lydia, who is planning on entering a pastry program very soon, sums it up nicely: "Macarons are like fairy cookies. They probably eat them in Middle Earth and Oz."...but don't think she's talking about their relative the coconut macaroon, for she goes on to say "I'm actually offended when someone thinks I'm talking about a coconut macaroOn in such glowing tones." Owch. Of course, Lydia has also had the privilege of eating macarons from Pierre Herme, which may explain why she's such a devotee.
For Veron, who runs the macaron-and-cupcake-makin' business Petites Bouchées (best business ever?), it's the variety and possibility that appeals: "With macarons, the flavors , color and uses are endless - your limit is your imagination. You can just sandwich them simply or make them part of an elaborate dessert. As she goes on to say, while perhaps an acquired taste, they do ultimately hook you: "When I first brought macarons in [to work], it took a while before the container became empty maybe because a lot of people are not familiar with them. Nowadays, on my way to the breakroom to leave some macarons I get stopped on the way so they can have first dibs."
For Kelly, soon-to-be culinary school grad and brand-new pastry chef at A Voce, prefers the shell-shaped cookie: "I'm a bigger fan of the madeleine. I prefer their texture and flavor. As you well know, crispness has its place in cookie-land: i.e. biscotti. But in this case, I have to opt for the soft madeline. I believe the madeline's capability to stand on its own makes it superior to le macaron, that needs something like coffee and tea to compliment them. Even look at the petit four 'Sarah Bernhardt,' that macaron base needs that cream center and chocolate coating. Plus, macarons don't remind me of children's book series the way madeleines do...."