Macarons, the classic meringue-based
Parisian sandwich cookies, are as popular as ever today, with pastry chefs
coming up with innovative flavors and ways of showcasing them on their menus.
Pastry Chef Francois Payard of FPB (Francois Payard Bakery) in Soho, for
example, is making fabulous ice cream sandwiches for the summer. The
combination of crispy meringue shells and rich, creamy ice cream is
irresistible, and they are a hot seller at the bakery. They’re available in
flavors such as pistachio, raspberry, strawberry cheesecake and mango. But it’s
another creative use of macarons at Payard that really got my attention: an
over-the-top, colorful wedding cake made from multi-hued macarons. The cake was
designed by Garry Larduinat, a wonderfully talented pastry chef at Payard, who
combined a white cake with rows of artfully arranged macarons. Pastillage
ribbons, lillies and gumpaste roses accent the cake and I can’t imagine a more
awe-inspiring and beautiful wedding cake for the modern bride. www.fpbnyc.com
