Monday, December 10, 2012

#Mmm: Big Bear Bubble Tea and Macaroons

I'd never had French macaroons until I devoured those pictured above. It was a sweaty September day when I first stumbled upon Big Bear Bubble Tea and saw that the entrepreneur, Jessie, was going to introduce macaroons into her milky product line. Having tried them, all I can say is I am changed. These cookies are a revelation.

Jessie tried her first macaroons at a restaurant in the city, "I fell in love with the raspberry rose flavor" she said--a cookie that literally smells like roses, and tastes like cookie perfume (Jessie uses lychee to accentuate the tartness of the raspberry creme). Determined to recreate the wafer like cookies, she researched dozens of recipes until she found a perfect balance for her new store: Big Bear Bubble Tea in Woodside, Queens. The other flavors came from the inventive baker: matcha green tea, raspberry rose, vanilla bean, cinnamon dark chocolate ginger, chocolate passionfruit and lavender (pictured above). 

I'm converted. Along with a warm bubble tea (that's right, she makes warm steamed milk teas with tapioca for the winter), I can't get enough of these macaroons! The thin wafer crust melts into the creamy center, forming a blend of texture and flavor that unfolds as you chew. My favorite, the lavender macaroon, has all the decadence of a cupcake without any of the weight. It's soft to palatte and rich in nuanced flavor. All the macaroons are made on site in Jessie's adorable shop and soon she will feature more experimental flavors. "I want to make spicy cookies" she said, "something like tom yum flavor and a tropical longan fruit flavor." Jessie is Thai and says her grandfather has a longan tree back in Thailand. "I hope I can find longan good enough here to get the flavor!" I hope so to! And, tom yum!? I can't wait to try it! 

Check out Jessie's site and facebook for more info on how to get your hands on these #Mmm macaroons!

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