They’re elusive little devils. The sandwich cookie comprised of two discs of almond meringue and a buttercream filling is easy enough to make, yet few Toronto bakeries seem to carry the things. Those that do suffer the ongoing criticism from customers who insist, “These aren’t as good as the ones I had in Paris!” And who wants to see their efforts ripped to shreds by some self-proclaimed expert over on ChowHound?
Nevertheless, there are some hardy souls in our city who have stocked up on egg whites and ground almonds, and who work diligently each week to create batches of these much-adored cookies. No doubt differences in quality from the ones you had in gay Paree have more to do with ingredients than skill (Californian almonds versus ones from Turkey or Portugal, different regulations regarding what can be fed to the hens that produced the eggs), so consider a trip to a local bakery a less expensive alternative than a plane ride across the pond, and stuff your macaron-hole with the offerings from a few of these places.