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I tried Macaron Café when it first opened last April. I was impressed, but soon forgot about it when I had to take a freelance assignment further uptown and my lunch options dwindled to the vicinity right around Bryant Park. I revisited it the other day and have become certifiably obsessed. Lunch lines usually stretch out the door and there’s absolutely no place to sit and eat, but it’s all so worth it. The French proprietors are always in high spirits and seem very passionate about this venture, even if they do get a bit frazzled at times.

My Two Must-Try Sandwiches:

The Norvegian–smoked salmon, capers, lettuce, lemon juice, cream cheese, scallion, persil and black pepper sauce on pane d’filone

The Siciliano–Breseola “Italian dry beef”, cherry tomatoes, basilic and mozzarella on a baguette

And then there are the macarons…

(I have an obsession, as is evident.)

Fig macaron, left, and Toblerone macaron, right.

Fig macaron, left, and Toblerone macaron, right.

The innards of a Fig macaron

The innards of a Fig macaron

The fig macaron was satisfying, but it didn’t really taste like fig, more like tasty gray stuff. The ganache was smooth and creamy and not at all like the sort that sticks in your teeth. It was great, but I would have appreciated a stronger fig flavor, if only for novelty’s sake.

Toblerone innards

Toblerone innards

I’m not exactly sure what this Toblerone flavor entails; I forgot to ask. I’m guessing it’s like the chocolate bar–honey and nougat. Personally, I thought I tasted a bit of hazelnut and almond. It was REALLY good, though. Light, but decadent enough to satisfy an intense sweets craving.

My favorite macaron of theirs is the lavender and honey (the lovely lady behind the counter recommended it), which I had the other day but sadly, didn’t take a picture of. It was mild like a fruit salad–well, maybe a fruit salad topped with sugar–and tasted exactly like spring.

Listings:

Macaron Café
161 W. 36th St.
New York, NY 10018
Telephone: (646) 573-5048

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