Best of New York: Macarons

Macarons are the hottest desserts in New York right now: They’re being called the cupcakes of 2011. Crispy on the outside, soft and pillowy on the inside, they are a couple bites of bliss if done right. And with the opening of Paris import Ladurée in Manhattan, the bar has been raised for quality macarons In NYC. Here are our 5 picks for your pastries.

Ladurée

Paris is the capital of macarons, and Ladurée is the macaron capital of Paris. When they opened a New York store this year, they still decided to fly them over from the homeland, so all the macarons here are made first in France. You’ll have to wait in a line, but it’s worth it for the airy texture, perfect crust, real ingredients and clean flavors that are just sweet enough without being sugary. Try the salted caramel – it’s our favorite.


1018 Madison Ave, Manhattan; laduree.fr

François Payard

There are some hits and some misses at Payard, but we included it in our best macaron roundup because it has one of our favorite flavors in the city: passionfruit. Although the exotic fruit has become a classic macaron flavor, nobody does it better than Payard. The pleasingly tart taste melts on your tongue, letting you feel like you’ve indulged yourself without the heaviness that comes from a stouter flavor like chocolate.

116 W. Houston, Manhattan; payard.com

La Maison du Chocolat

But if you DO really want to indulge, this is the place. All of La Maison’s macarons contain, as you might expect, chocolate. And with practice comes perfection. All of the chocolate combinations - including chocolate raspberry, chocolate caramel, and just plain chocolate - are creamy and decadent, without the chalky flavor of lesser macarons. Like Ladurée, the cookies are made in France first.

864 Madison Ave, Manhattan; lamaisonduchocolat.com

Mille-feuille

With a baker who trained at the legendary Pierre Herme in France, these macarons are made at home in NYC but come with a fantastic pedigree. Although they're denser than most, the flavor really packs a punch. Take a look at the salted caramel: There are even flecks of caramel on the outside of the cookie, for that little extra that takes the traditional macaron to the next level.

552 Laguardia Pl, Manhattan; millefeuille-nyc.com

Vendome

But maybe the best macarons in NYC aren't made in France at all. They're made right here in Brooklyn, by chef Taryn Garcia. Garcia's fell in love with macarons on a trip to France, but she merges her French inspiration with New York sensibilities, having trained at both Ecole Superior de Cuisine Francaise in Paris and the French Culinary Institute here in NYC. With unique flavors like campari and grapefruit, or thai basil and kaffir lime, eating one of Garcia's creations is a lesson in what a macaron could be.

Sold at Charbonnel et Walker in Saks Fifth Avenue, 611 Fifth Ave, Manhattan; vendomenyc.com