|Macarons from Linda's Bakery|
The new Linda's Bakery that opened on Snowden River Parkway this month offers several flavors of macarons. These are basically sandwich cookies made with meringues connected with a cream or other filing.
They're light, often fruity sweets. Perfect as a tiny treat. Beautiful on dessert plate. They're also a current post-cupcake trend among pastry shops and cookbooks. The Sugar Baby cookbook caught Mrs. HowChow's eye because she had searched out macarons when we visited Manhattan.
Mrs. HowChow hasn't worked up to the complex recipe yet, but Linda's pops out macarons with raspberry, almond, coffee, and chocolate chip. They're not the perfectly uniform pastries from New York's Macaron Cafe. A few were so brittle that they shattered or had air spaces inside. But they're light with the burst of intense flavor that makes macarons so special.
This is the kind of experimentation that makes me glad to see all the new bakeries. Linda's could create a niche for this kind of pastry, which I haven't seen closer than Bethesda until now.