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Macarons Are the New Macaroons

What a difference one o makes!

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A macaroon.(Wikipedia)

The New York Post reports on the latest in trendy confectionary treats: The macaron. The French version, a dainty, colorful sandwich cookie, is apparently newly popular with the high-fashion set (Alexander Wang served guests $10,000 worth at his exclusive Fashion Week party last month) and is available in flavors like Tahitian vanilla and pink champagne. However, Danny Cohen also gets a shout-out for Danny’s Macaroons, his one-man operation baking and selling the kind of macaroons we’re accustomed to.

According to the Post, “His flavors include chocolate-dipped, roasted almond and salted caramel, with carrot cake and rice pudding varieties coming soon.” Now that’s more like it. And it’s not like these macaroons are, y’know, so last season: You can find Danny’s Macaroons at Bergdorf Goodman’s Bar 5f café (or Gimme Coffee, if you’re downtown).

Macaroon Madness! [NY Post]

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thanks for noticing! i’ve got the traditional ones down but like to do some more fun stuff with macaroons that have been dismissed for so long as those things on passover that come in a tin… these are super delicious (especially the salted caramel) and waaaay more interesting than regular ones :)

James Allen says:

There is a West Coast macaroon entreprenuer who is all the rage. Rachel Hersch at Whisk-LA has expanded from her original Passover macaroons into a wide area of incredible bite sized desserts. I have now run across her on-the-lot at three different studios. Fabulous isn’t a strong enough word. (Oh, and a damn cute truck too…)

Jason M says:

Apparently they’re also kosher for Passover!
Almond meal and egg whites are the basis of the shells.


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Macarons Are the New Macaroons

What a difference one o makes!

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