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The Perfect Macaron [Wow! It’s Wednesday!]

Ever since traveling to France in April 2010, I’ve been on the lookout for the perfect macaron. What’s funny is that I had never eaten a macaron before discovering this somewhat expensive (but delightfully worth it!) confection, yet, somehow, my standards for the American versions have become ridiculously outsized.

So far, every macaron I’ve tried stateside, even the ones that have come highly recommended by foodie websites and magazines, just don’t measure up. They have all tasted just a little bit too much like imitations of the real thing. When I bite into a salted caramel macaron here, it doesn’t feel like I’m biting into a lovely piece of emotion as it did when I bit into a salted caramel macaron in France. And having bitten into my fair share of macarons since my return to the states, I’m beginning to wonder if perhaps I won’t be able to find a perfect, or even decent, macaron here. Maybe there’s just something about this foodstuff that reduces it to a cardboard shadow of itself outside of its home country.

Of course this all got me to thinking about foods that thrive outside their home countries and foods that do not. Spaghetti tastes great everywhere, in my opinion, but somehow, macarons just don’t make the transition. There’s a reason, I’ve decided, that it took this long for America to embrace these sweets even a little bit.

But let’s get your opinions. What other foods do you think just don’t taste that great outside of their country of origin? Sound off in the comments.

featured image credit: Julien Haler