NOT Your Grammy’s Fruitcake – Sucre Macaroons

I’ve tried my hardest to make it known among my nearest and dearest that I will happily receive gifts of alcohol and food. So far my friends Gourmet & Gourmand are the only ones who’ve received the message (e.g. forgoing the typical baby present for a bottle of champagne).

Thus, when Sucre sent me their holiday macaroons to review, I was verklempt:

"Me? Review your macaroons??! As in COOKIES? Little old me? Well....if I must."

While I realize I may be painting myself into a cookie corner and will never be asked to review cookies again, I must be honest: crunchy cookies gross me out. Sucre’s macaroons certainly LOOKED crunchy, but I was joyfully surprised when my teeth sank easily through them. Apparently this sensation was due to something called “mousseline.” Here blow the official descriptions:

Double dark chocolate macaroon: Extra dark chocolate macaroon coated in caramelized cocoa nibs and filled with single bean Venezuelan chocolate Mousseline.

Candy cane macaroon: Delicate macaroon coated with crushed candy canes and filled with luscious pink peppermint cream.

While I wouldn’t eat a whole box of them, they were markedly better than your average store-bought Christmas cookie. And of course, much more gorgeous. Look at that sparkle: