There’s been so much attention given to macarons in the last few months that I can’t remember who actually said “macarons are the new cupcake.” But I think they’re right.  And these delicate confectionery creations, though petite, are anything but boring.

Photo borrowed from NotSoHumblePie

Macarons should not be confused with macaroons, a thick, coconut cookie known for its moist chewiness.  No no no, macarons are of Italian origin but they’ve been thoroughly Frenchified.   One cookie consists of two round wafers sandwiching a butter-based cream.  The smooth tops have a crisp texture which, in a perfect macaron, yields to the airy moisture beneath.

Much like the cupcakes they are said to dethrone, macarons are available in a variety of flavors and colors.  In fact, it may be the exotic possibilities that will prove to solidify the macaron as a staple in the American pantry.  Chocolate or raspberry can be found in rich shades but the deep purple of creme de violet and vivid yellow of those made from Meyer lemons are equally stunning.  Moreover, chefs are quickly adapting macaron recipes to something more familiar to the American palate – doughnut macarons are worth taking a closer look at, as are apple pie ones.

But the proof is in the pudding.  Macarons were a notable prop in Sophia Coppola’s Marie Antoinette (2006) but more recently, Macaron Day was celebrated in New York City on March 20th.  And the rise of macaron carrying bakeries has been noted in the past couple of years as well.  If you needed real proof – even Sex & the City has exiled the once popular cupcake treat from their official SATC tour.

Not sure where you can get them in Ann Arbor as of this writing, but if you’re looking for a good recipe, I recommend this one from NotSoHumblePie – you’ll have to convert the measurements but the thoroughness is impressive.

Happy Macaron’ing,

-B.C.Bodnar