Your email is not valid
Recipient's email is not valid
Submit Close

Your email has been sent.

Click here to send another

thescroll_header

Macarons Are the New Macaroons

What a difference one o makes!

Print Email
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]

Print Email

COMMENTING CHARGES
Daily rate: $2
Monthly rate: $18
Yearly rate: $180

WAIT, WHY DO I HAVE TO PAY TO COMMENT?
Tablet is committed to bringing you the best, smartest, most enlightening and entertaining reporting and writing on Jewish life, all free of charge. We take pride in our community of readers, and are thrilled that you choose to engage with us in a way that is both thoughtful and thought-provoking. But the Internet, for all of its wonders, poses challenges to civilized and constructive discussion, allowing vocal—and, often, anonymous—minorities to drag it down with invective (and worse). Starting today, then, we are asking people who'd like to post comments on the site to pay a nominal fee—less a paywall than a gesture of your own commitment to the cause of great conversation. All proceeds go to helping us bring you the ambitious journalism that brought you here in the first place.

I NEED TO BE HEARD! BUT I DONT WANT TO PAY.
Readers can still interact with us free of charge via Facebook, Twitter, and our other social media channels, or write to us at letters@tabletmag.com. Each week, we’ll select the best letters and publish them in a new letters to the editor feature on the Scroll.

We hope this new largely symbolic measure will help us create a more pleasant and cultivated environment for all of our readers, and, as always, we thank you deeply for your support.

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!
http://hubpages.com/hub/Easy-Macaron-Recipe-French-Macaroon
Almond meal and egg whites are the basis of the shells.

2000

Your comment may be no longer than 2,000 characters, approximately 400 words. HTML tags are not permitted, nor are more than two URLs per comment. We reserve the right to delete inappropriate comments.

Thank You!

Thank you for subscribing to the Tablet Magazine Daily Digest.
Please tell us about you.

Macarons Are the New Macaroons

What a difference one o makes!

More on Tablet:

We Are the Jews of Isla Mujeres

By Louis Nayman — A tiny island off Cancún in the Mexican Yucatán is the modern Jewish world in microcosm