You may think you know macaroons, but until you've had a macaron...
Basically, a macaron is the French version of that sticky, heavy meringue-coconut cookie found on your Nana's coffee table. Like a macaroon, it's made from a mixture of egg whites, almond flour, and sugar. But that's where the similarity ends.
The "cookie" part is a smooth, elegantly crisp dome with a ruffled edge that yields to a moist and airy interior. The best part is the butter cream filling, creating the most fabulously light, colorful sandwich cookie ever in flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle).
In New York, you'll find fine examples of this delicacy at The Macaron Cafe. Chances are good you'll find me there too.
And if you can't make it to The Macaron Cafe, check out this scrumptious book. The pictures alone are so yummy!
Thanks to Craftzine for the link!