...after seeing the Anish Kapoor exhibition, I hastened next door to Laduree for some macaroons. Their shop is sculptural - the entire (tiny) place is coated in thickly spread golden splodges and squirls. Which got me thinking about the macaroons themselves.
These are not just food (or even M&S food - a category unto itself). Yes, they have some calories and they taste delicious, but they are clearly not designed for survival or nutrition. Nourishment, perhaps, taken in the widest sense and considering their sculptural qualities.
There are the colours, and the way those fade to paler or darker fillings. There are the colours that are appropriate to the flavour (rich golden mango, sadly a summer edition now passed), the colours that are at least traditional to the flavour (green pistachio), and the colours that are just a little post-modern - date and fig macaroons are an appealing purply pink which is only tangentially related to their content.
Then there is the texture. Just to look at, the tactile qualities of biting one of these are apparent. They have crispy, transparent, fragile edges. The centres are just visible, soft and shiny and waiting to be discovered.
OK, it's no good, I have to go and have tea and a macaroon...
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