Not only is the texture of the macarons ideal-a delicate eggshell crisp that gave way to an airy, but substantial interior-but each of the classic flavors is uniquely nuanced and fresh.
The shells of the macarons are satin smooth and beautifully colored. Most have a great texture. The standout flavors include the choco-coconut, which tastes like a Samoa, and the mint.
Each flavor of macaron, including pistacchio, passionfruit, and lemon, is distinct and not overly sweet. They're also technically near-perfect, with pebbled feet and smooth, well-aligned shells.
Sandra Holl's macarons are perfectly at home in Floriole's elegant pastry case alongside seasonal baked treats. They're light, airy, and full of delicate flavor, leagues beyond usual sugary versions.
Unique flavors of macarons are the focus here, and the Sesame, which comes with a soft chocolate filling, is fantastic.
The yellow-and-black dotted lemon poppyseed macaron is refreshing, as is the deep green pistachio. All the varieties are filled with a consistently smooth center.
The almond macaron is exceptional with a clear nutty flavor though the filling is on the tough side.
The blueberry macaron is a true spring treat, packed with tons of berry flavor, while the strawberry is equally bright and not overly sugary.
Unique macaron flavors like green tea, stout, and red velvet are visually stunning, but sometimes indistinguishable. Still, a simple vanilla is a knock-out.
The fruity macaron flavors here are stand-outs, especially the strawberries and cream, which packs a jam-like filling. The salted caramel doesn't taste salted enough, so stick to the pastels.
What the Valrhona Chocolate and Salted Caramel macarons lack in visual appeal they more than make up for in taste and texture.
The macarons are bright and very smooth, but the shells don't pack much of a crunch. Pistacchio is pleasantly nutty and delicate, best nibbled with an espresso.
