Whoopie pies have been stealing the spotlight from cupcakes, but me thinks macarons* may be having a sweet moment in the sun, as well.
It seems the little French confections are partout.
Starbucks will carry them this month. Jason Wu (he of Michelle Obama's inauguration gown) learns to bake them with famed pastry chef Francois Payard in the December issue of Food & Wine. Gossip Girl loves them. And just Googling "macarons Gossip Girl" after writing the previous sentence turned up this very thorough examination of macarons vs. whoopie pies in the trend war to become the next cupcake. (And here I thought I was onto something original...)
At Restaurant Eve, pastry chef Ed Jiloca features them on the mignardise plate in a host of creative flavors including PB&J (a brioche macaron with black currant preserves and peanut butter buttercream), chocolate with foie gras buttercream, s'mores, pecan pie, key lime pie and birthday cake.
And you can now purchase Adour pastry chef Fabrice Bendano's macarons, packaged in a gold box. A dozen cost $20. For every 50 purchased (holiday party, anyone?), you'll receive 10 free. Bendano's seasonal flavors include chestnut, coffee/walnut and gianduja (chocolate hazelnut).
To order, call Adour at 202.509.8000 — 24 hours in advance for small orders, 48 hours for orders of 50 or more.
ACKC carries macarons from Michel Patisserie — owner and pastry chef Michel Giaon previously worked at macaron legend Ladurée.
So, any votes for macarons to take cupcake's trendy crown?
* I'm going with the French spelling for fear I may be accused of confusing them with coconut macaroons, though many US menus do use "macaroon".