For more than a decade, the cupcake has ruled the pastry case with a pink-gloved fist. And for as long as she’s been the queen of desserts, food experts, pastry chefs and anyone with a sweet tooth have been trying to predict the next pastry to steal her crown.
For a while the French macaron looked to be a contender. The Parisian sandwich cookie, made from delicate meringue wafers and satiny buttercream, comes in dozens of flavours, a rainbow of bright colours and has developed a cult-like following among the city’s bakery hounds.
The precious pastry, however, wears its beret a bit too proudly and never became a pop culture sensation like the all-American cupcake. But ultimately it comes down to production and value.
“Macarons are hard to make; cupcakes aren’t,” explains Lesley Mattina, owner of OMG Baked Goodness in Brockton Village. “The skill and labour involved makes macarons really expensive for what you get.”
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