Food Nation

Macarons Are the New Cupcake, But Why?

Think back to a few years ago, when cupcakes were introduced as glamorous desserts. You probably recall that cupcake shops such as Sprinkles, Magnolia Bakery and Georgetown Cupcake became household names. As the popularity of these personal cakes (sometimes filled) topped with colorful swirls of frosting, sprinkles, syrups and every other decoration under the sun grew, so did the number of shops, restaurants and stores specializing in the sugar-loaded treats.

While many of us grew up eating the simple chocolate cupcake with butter cream frosting or a golden-vanilla cupcake topped with classic chocolate frosting, those two flavors began to seem passé, overtaken by fancy bacon-topped versions.

But the cupcake craze is over, and the French macaron has taken its place.

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Molly Dunn
Contact: Molly Dunn