Every day, chef-owner Cécile Cannone puts out macarons, the small, airy French delicacies in which two almond-based meringues hold a creamy, chocolate- or fruit-flavored center. She offers classics such as vanilla, raspberry and pistachio, plus experiments like violet, poppy and Toblerone. The deceptively named white-chocolate macaron—with an Oreo-dark chocolate meringue—is particularly addictive. Bowing to its host country, Macaron Café also offers something called the Big Mac: Two oversize cookie “buns,” complete with sesame seeds, hold a chocolate ganache “patty” with strawberry slices and mint. It’s a bit on the heavy side—we’re indulging in Yankee tastes here—but we like to think of it as a perfect symbol of Franco-American cooperation.
|Venue name:||Macaron Café|
161 W 36th St
|Cross street:||between Broadway and Seventh Ave|
|Opening hours:||Mon–Fri 7am–7pm|
|Transport:||Subway: A, C, E, 1, 2, 3 to 34th St–Penn Station|
|Price:||Average macaron: $2. Cash only|