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New York’s Sweet Side
New Yorkers’ latest sugary craze is for the colorful French confection, the macaron. Not to be confused with macaroons (the chewy coconut clusters), macarons are lighter-than-air cookies made of blanched, ground almonds, egg white and sugar, with a filling of ganache, buttercream or jam.
The newly opened Ladurée, on Madison Avenue, is the first U.S. branch of the elegant French pastry shop dating from 1862. Some of its best-selling macarons are chocolate, caramel with sea salt, raspberry and pistachio. There’s no in-store dining, but you can buy a small box ($20 for six) and head up two blocks to eat them in leafy Central Park.
Other nearby shops include Macaron Café, which has a wide range of unique flavors such as honey lavender and rhubarb in addition to classics like dark chocolate, Nutella and vanilla. At FC Chocolate Bar in the Plaza Hotel, famed French baker Francois Payard crafts delectable macarons that include raspberry, coffee, passion fruit and vanilla.
Downtown, on the Lower East Side’s Stanton Street, you’ll find the minimalist shop Bisous, Ciao Macarons selling a mix of fruit-flavored versions (lemon, cherry, grapefruit/ginger) along with nut-and-bean varieties like hazelnut with milk chocolate, pistachio and espresso. And while SoHo doesn’t have any parks, there are a few outdoor benches at the corner of Thompson and Spring where you can sit and enjoy your sweet treats.
FC Chocolate Bar
Bisous, Ciao Macarons
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