Written by

Macarons are the new cupcake


Even if macarons have been the new cupcake for a while now, they are pretty new to me. In fact, I didn’t even know what they were a couple of years ago. I had seen them, but their neon colors didn’t seem quite that appetizing. It wasn’t until last year that I tried my first one at Cocola because my friend Sashee had just come back from Paris raving about Laduree’s macarons (of course, she said Laduree’s were better).

Recently, a macaron craving has hit me like a ton of bricks, and it makes me remember what it feels like to have a grade-school crush. These delicate cookies make me feel giddy inside, and I just want to chase them all around the playground while simultaneously denying any interest in them. Because while they’re perfectly sweet with a wonderfully crispy, chewy texture, they’re not the cheapest cookies on the block. But they’re so good! One day soon, I’ll have to try Laduree’s famous macarons, but until then, I’m slowly trying all the macarons the Bay Area has to offer. Pamplemousse in Redwood City makes a mighty mean salted caramel. My other favorites were the pistachio and the cassis (black currant). The strawberry tasted a little bit too artificial for my liking, but it was still pretty tasty. My least favorite was probably the Mayan chocolate. With its spicy kick, it reminded me a little bit too much of a Hot Tamales. Overall though, I’d never say no to a Pamplemousse macaron!

Last modified: January 10, 2019