What I'm Eating: Macaroons

Presentation is key

Here is a prediction. First there was the frozen yogurt revival, then there was the cupcake craze, the next big thing in the world of deliciously empty calories: Macaroons.  There are lines out the door at specialty bakeries here in Paris, like the famous Ladurèe, for these sweet little confections. They come in a cornucopia of tasty flavors and they look as delicious as they taste, like colorful little burgers.  They're crispy on the outside, chewy in the middle, and as a person for whom texture is an important part of what what makes the experience of eating so enjoyable, these little guys are a lot of fun to munch on. 

Sugar! 

I've been told by an expert on the subject that these petit treats are wickedly difficult to make, and if even the slightest thing goes wrong at any point in the process the entire batch is ruined. Macaroons were once the favorite treats of the unfortunate Marie Antoinette, and other European ladies.  If the Royal wedding has shown us anything it's that Americans are fascinated by anything associated with European royalty, and if there is anything Americans love, it's taking something previously exclusive and democratizing it.  Anyone with a little bit of experience with baking can poor batter into a cupcake tray, whip up some cream cheese frosting, and make a fairly decent cupcake, so If this were launched well, whoever is first to market will likely be able to corner it for a good stretch of time.  After trying these tasty confections for the first time I'm convinced it's not a matter of if, but when. Good luck to who ever tries to pitch the idea to a bank for a loan though.  

Before the first bite.

Guilty pleasure