We’ve all been on the cupcake craze for too long — the countless blogs, books and varieties (BLT cupcake anyone?), not to mention every party in the last two years serving some kind of cupcake paring like it’s an original idea. Frankly, we’ve become a little sick of them. But our need for cute, happiness-inducing desserts has latched on to a new confection: the French macaron (not to be confused with macaroons, the dense cookies made of shredded coconut and condensed milk). These pretty, colorful, bite-size treats are capable of giving even a keg party a touch of Marie Antoinette class. So when we got an invite to the “Mad about Macarons” class at Adour at the St. Regis Hotel — a course started in response to the large number of diners asking for the recipe — our inner hostess squealed in delight. Our parties are now going to be the cutest ever.
“Our need for cute, happiness-inducing desserts has latched on to a new confection.”