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Celebrate National Coffee Day ... with the largest macaroon in the world?

Beignets

While you’re drinking your cup of joe today, raise a mug for National Coffee Day, the day in which coffee addicts can rejoice in their brews and refill without shame.

When you order a cup of coffee at participating Los Angeles and Orange County Panera Bread locations, grab a coupon for a free second cup when you mention National Coffee Day and the “Pay It Forward” phrase, effective only today.

Not crazy about coffee but love the delectable desserts that go with it? Settle down with a fluffy New Orleans-style beignet dusted with powdered sugar – find the recipe from the L.A. Times test kitchen here.

And though it’s not in celebration of the best part of waking up, another great highlight of today is happening at Brentwood’s La Provence Patisserie &  Café this afternoon.

Attenders hope to witness the world’s largest Parisian macaroon, as chef and restaurateur Farshid Hakim attempts to break the Guinness Book of World Records title. Hakim and his staff began working early this morning with what they hope to be the world’s largest collection of macaroon ingredients -- almond flour, sugar, butter, cream, etc. – to create the enormous 16-inch egg white and almond delicacy.

Don’t worry, you won’t have to leave your coffee at home: La Provence will be serving Intelligentsia coffees and teas, as well as full-service meals during the record-breaking baking.

La Provence Patisserie & Café, 11677 San Vicente Blvd. For more information, call La Provence at (310) 442-1144.

-- Kelsey Ramos

Photo: Glenn Koenig / Los Angeles Times

 
Comments () | Archives (4)

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While my heart never left, I wish I still lived in Stumptown. I could go for a fresh cup of Cellar Door right now. Come to think of it, national coffee day is for non coffee drinkers, everyday is national coffee day for true drinkers.

Aw man, I missed National Coffee Day. I'm gonna go brew some now...

Please let's call the French delicacy a "macaron" as it is spelled in French, and let's leave the name "macaroon" to that inelegant, dense clod of coconut.

Oh, such a tease -- for a moment I thought there were delicious beignets to be had around L.A. (w/o actually having to fry it myself)


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