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Macarons Are the New Macaroons

What a difference one o makes!

by
Stephanie Butnick
March 16, 2011
A macaroon.(Wikipedia)

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).

Stephanie Butnick is deputy editor of Tablet Magazine and a host of the Unorthodox podcast.

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