So one of my favourite things to eat are Macarons which are basically two chewy almond cookies made with almond powder, sugar and eggwhite and then filled with ganache. It has its origins in France. There are different versions of it that exist in other parts of the world but the French version is by far my favoirite. When you bit into one you get different textures in your mouth. The outer coating of the cookie is crisp and light and the inner layers are chewy and heavy. Filled within is either a ganache or a cream that gives the cookie a different dimension altogether. I have tried making the same in India, but somehow you dont get the texture right. I think its the quality and fineness of the almond powder that makes all the difference. http://video.google.com/videoplay?docid=-8629784138326137181

The double-decker macaron filled with cream that is popular today was invented by the French pâtisserie Ladurée. The story of the Ladurée macaroon starts with Pierre Desfontaines, distant cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaroon shells and joining a delicious ganache filling. The way of making them has not changed since that time. http://www.laduree.fr/index_en.htm

The only place I have found these in Bombay is at Theobroma at Colaba Causeway you can contact them on +912222880101. http://www.geobeats.com/videoclips/india/mumbai/theobroma