Pastry chefs always recommend keeping your just-bought macarons cool on your way home. They’ve never said anything, though, about defrosting them once you pop them out of the freezer.
Enter Pastry Chef Joe. Trader Joe.
On a recent trip to the trendy chain grocery store in Kansas City, I spotted a box of French macarons in the frozen sweets aisle and couldn’t resist them. At $4.99 for a dozen (that’s about 42 cents a piece for six chocolate and six vanilla macarons!), I figured it’d be worth a try to taste-test them at home with the help of the teacher man.
When I opened my box, I noticed a few cracked macarons — no good! Luckily the other 10 looked just fine. They had the delicate footing around the cream filling and the seemingly right texture on top and bottom.
Unfortunately, upon biting into them, they lacked the nice, crackly shell. The macarons were a bit too chewy, but the creamy filling did make up for the lack of a crispy top. I preferred the chocolate to the vanilla; the filling was more flavorful, though nothing extraordinary.
So, would I shell out $4.99 for another dozen of Trader Joe’s macarons, or instead pay $1.95 for a couple from Natasha’s Mulberry & Mott in Leawood? Probably the latter. While Trader Joe’s frozen macarons were fine, you just can’t beat fresh-made, local macarons with a crisp shell and soft center.