Macarons are on the cusp of becoming the next cupcake, the "it" dessert of the moment, prized for their portability and pastel prettiness. We're talking about the delicate French sandwich confection made from meringue and almond flour, not its distant American cousin, the shredded coconut macaroon.
Early signs of the trend are already here. Shops are popping up in New York's poshest neighborhoods singularly devoted to the confection: colorful orb-shaped macarons housed in glass display cases, like exquisite Faberge eggs.
But Florian Bellanger, who is co-owner of the Paterson-based MadMac macaron and madeleine company, has worries about this luxury cookie following the fate of the cupcake and becoming a dessert of the masses appearing on shelves at Walmart and Trader Joe's.
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