food
culture [ etc.] Not Your Cookie-Cutter Bakery Christina Ha, head baker and co-founder of Macaron Parlour in New York City, is putting a fun, modern spin on the traditional French cookie. story by MICHELLE LEE photographs by VICTOR CHU
In New York City’s East Village, Christina Ha’s candied bacon and maple macarons are enjoying something of a cult following. As head baker at Macaron Parlour, a patisserie that she co-owns with husband Simon Tung, Ha is bringing bold American flavors and unique twists to the classic French cookies. Typically composed of two almond meringue shells coating a tasty buttercream or ganache, macarons (not to be mistaken with macaroons) are colorful, bite-sized cookies that have only recently become popular in the Macaron Parlour States. And while 111 St. Marks Pl. standard flavors New York, N.Y.
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