|A Tower of Macarons|
You can take shortcuts and cheat on macarons by adding flour or corn starch, but this will make the macaroon taste bready. At first bite, the macaron shell should split and you should reach a sweet, airy, disk before you get to the soft cream. Each bite should be slow, for it should be a heavy dose of sweetness compounded by a soft texture.
Macarons are good carriers for flavors so often many variations are made.
Amandier, across from Insadong (Anguk Station Exit 1) makes their macaroons with skill. The Belgium baker, Jan Adrian, has a playful, coquettish nature and his macarons range from the standard: vanilla and chocolate; to the strange: banana avocado, olive oil, and truffle; and of course to the fabulously delicious: sakura strawberry and rose raspberry. Pick up a few or 10 the next time you walk by.
175-3 Jongno-gu, Anguk-dong 110-734
Directions: Go out Anguk Station (Line 3) Exit 1 and make a left.