Where do these lovelies come from?
Some other gem of a Parisian patisserie?
Mais non, they’re straight from New York—Soho to be precise. They’re Kee Ling Tong’s creations.
Now, she rotates through 22 options including jasmine green tea, blood orange, blueberry and white truffle oil.
Kee added macarons to her stellar chocolate repertoire in early ’08, starting with five flavors: passionfruit (her favorite), key lime, raspberry (“I like fruit flavors”), black sesame and mocha.
She admits that it took months of trial and error to perfect her recipe but macaron fans should be thankful she did. A good macaron in Manhattan is hard to find.
(And if you're determined to give macarons a whirl yourself, don't miss the lovely little book by Annie Rigg.)