Even as the cupcake craze continues to dominate bakery windows, a small confection threatens to usurp these towers of sugar. The Parisian macaron, in soft pastels and vibrant jewel tones, is to the cupcake what designer stilettos are to Uggs: an elegant if rare alternative.
Leave behind thoughts of coconut flakes–that's an American macaroon. The French macaron (pronounced "mac-ah-rohn") is a dainty sandwiched confection unrivaled in texture and flavor, as layered and complex as one of Marie Antoinette's outfits. Its paper-thin, satiny shell wraps around a bustled blend of chewy marzipan and airy meringue. These shells are pressed around a slithery ganache core that sends a fruity shock or finishes of smooth sweetness to your taste buds.
"There's so much happening in just one bite," says Annie Pampaguian, the pastry chef whose macarons grace several coffee shop menus in Chapel Hill and Carrboro. "As soon as you sink your teeth into the crust, everything that follows happens so fast. First you really think about how thin the crisp on the outside is. Then you sink, fall, into this really moist almond batter. It totally dissolves on your tongue, the most amazing thing. Then you hit the ganache and get the third layer of surprise. The word sandwich is horrifying to me. [Macarons] deserve something a little more sophisticated, because they are."
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