“The macarons are so small, so perfect. The top of the cookie is as flat as a wafer. The rest is ruffle, or pied (foot), as the French call it. Bite into the eggshell-like crust and there is an exhalation, a surrender, as the cookie crumbles, giving way to the chewy, almost half-baked interior. This is just textural foreplay, for the main flavor is in the filling: bracing lemon curd, perhaps, or evanescent orange blossom, or vanilla flecked with vanilla bean, or raspberry jam, with a faint, thrilling trace of bitterness from the seed.” (nytimes)
Macarons are taking over the world.
