The way she tells it, Anne-Charlotte Moulard grew up in a fairytale. "I was born in northern France, close to the sea," she says. "We could see the coast of England when the sun shone and the sea was calm."
What's the point in taking a classic French confection and fusing it with a famous American junk food? I see an interesting trend in our ever-changing food culture: the artisanal junk food movement, led by Christina Tosi of Momofuku Milk Bar.
As I nearly inhaled the most amazing salted caramel buttercream macaron I've ever met in my life, I made a new buddy behind the counter -- Simon. My fast friend offered me another sweet treat, and I obliged (because when Simon says, you follow suit).
Macarons are a perfect accompaniment to your late-morning tea or afternoon espresso. Fluffy coffee-flavored cookies are paired with a rich ganache filling, then dusted gently with cocoa powder. The ultimate bittersweet combination.
Over the past few years, macarons have made their way across the pond, quickly becoming an American obsession. Macarons may seem like finicky cookies at first, but with a little time and care you'll be enjoying these delicate treats in your own kitchen.