Photo: Hara Partners
MacarOn Café, just launched new luxury gift boxes for the holidays, and they can be picked up in-store or ordered online for shipping across the country. The macarons are all gluten free and Kosher certified as well. Below are the pricing options,
In-store pick up:
Small Box (8 macarons) $19
Medium Box (18 macarons) $41
Large Box (48 macarons) $105
Website Order Click Here
Boxes contain plastic sleeves to protect the macarons during shipping
Small Box (6 macarons) $15 + shipping
Medium Box (12 macarons) $29 + shipping
Large Box (24 macarons) $57 + shipping
MacarOn Café opened in June 2010 at 625 Madison Avenue at 59th Street, in Midtown East. Macaron Café is open Monday – Friday from 7AM to 8PM, Saturday from 9AM – 7PM, and Sunday from 10 AM – 6PM. To order online, visit http://www.macaroncafe.com,
Until recently, the popular French dessert macarons were not kosher. But one NYC based company that excels in these macarons is MacarOn Café, whose little almond delights bear the finest stamp of quality, flavor, sophistication and style. They have gone to great lengths to certify that their macarons are not only gluten-free, but also kosher certified and Rabbinically supervised—something they’re first in their class to do.
The haute designers of the baking world, MacarOn’s signature French treats are created as collections befitting the season. For the holidays, it’s decadently sweet and cinnamony pumpkin that steals the show alongside other seasonal flavors: chestnut, matcha green tea, cranberry, and gingerbread, to name a few. From the base ingredients—of which 80% are sourced locally, and even more are organic—to the hand-piped fillings and customized decorative touches, every detail is considered and perfected, yielding what their customers are proud to call “the best macaron in the city.” Flavors change seasonally as well.
In addition, MacarOn Café is announcing brand new luxury gift boxes, which depict the company’s transatlantic journey. For those not residing in New York, these gift boxes can be ordered online for shipping across the country and would make a perfect addition to the Chanukah table.
Call it a transcontinental love affair: with the opening of MacarOn Café on Madison Avenue, husband and wife duo Arnaud and Cecile Cannone are merging their generations-old love for French baking with New York’s creative, forward-thinking flair. The fifty-plus flavors of the café’s namesake cookie that rotate through their recently christened display case span far further than the classic pistachio and vanilla that classicist Parisians so often seek, and though they’re a New York-made product through and through, each continues to bear the hallmark of Cecile’s age-old family tradition and perfected French technique. The result? Impeccably baked and decorated bite-size treats bearing nothing but the finest stamp of sophistication and style.
The haute designers of the baking world, MacarOn’s signature French treats are created as collections befitting the season. For fall, it’s decadently sweet and cinnamony pumpkin that steals the show alongside a full roster of autumnal classics: chestnut, matcha green tea, cranberry, and gingerbread, to name a few. From the base ingredients—of which 80% are sourced locally, and even more are organic—to the hand-piped fillings and customized decorative touches, every detail is considered and perfected, yielding what their customers are proud to call “the best macaron in the city.”
The secrets that separate MacarOn’s offerings from the pretenders, Cecile says, are entirely tactile, and it’s all about what the French call savoir faire. Indeed, most macaron recipes look quite similar—and similarly vague at points—nodding to the crucial emphasis on technique and manual knowledge that come with generations of macaron-making.
Just as important to Cecile are the ingredients themselves: hers are sourced with extreme care and the savviest of palates, with pistachios that hail from Sicily, vanilla from Tahiti depending on season and harvest, floral essences served from small purveyors in the South of France, and hand-ground flour from California almonds, redolent with pure nutty flavor. It’s why her forthcoming cookbook, Macarons, Authentic French Cookie Recipes from the MacarOn Cafe, is confident in providing her expert tips and tricks to the trade, but guards Cecile’s sources for ingredients as the ultimate top secret.
Having started her pastry pursuits at just seven years old as her family’s designated baker, Cecile showed an early predisposition to the trade that would ultimately—and sweetly—consume her life. Her husband happily employed her as the pastry chef at his signature gourmet store, Les Gastronomes, which they opened together in the 16th Arrondissement of Paris—the first of the many successes they’d experience as a dynamic culinary duo. The knowledge they cultivated there, and at their two subsequent restaurants, was nothing short of a mentally-stored encyclopedia of the world’s best ingredients—and it’s very much what continues to inform their philosophy on this side of the Atlantic.
But when the Cannones made their move to New York in 2007 to open their first bakery on 36th Street, one thing was apparent: nobody had yet figured out what these pocket-sized Parisian staples were all about. Fast forward three years to the opening of MacarOn Café’s Madison Avenue flagship, and the tide has started to turn. With a more discerning palate for macarons than ever before, New Yorkers have found consistency, quality, beauty and elements of surprise in MacarOn’s goods. From the soft, merengue-like texture of their cookies to the eggshell crackle of their crusts and the silky, gooey fillings inside, they’re truly a smile-inducing picture of casual-chic French refinement.
Baking happens daily, on-premise, starting at 4AM—a sign of the commitment and passion that makes each treat so special. With the help of a few extra hands in her small, artisan bakery, Cecile hand-pipes each cookie individually after it has rested, baked in a specially imported and humidity-controlled oven, and rested again, all to the point of being just-so. And to broaden the range of people who can enjoy her hand-crafted sweets, the Cannones have gone to great lengths to certify their macarons as both gluten-free and Kosher—something they’re the first in their class to do.
Need more personalized attention? Corporate clients like Gucci, Van Cleefs & Arpels, Dior and Hermes are among MacarOn’s list of custom-commissioned projects, wherein they tailor flavors and color palettes to any particular event, occasion, or brand. For weddings and showers, dinner parties or goodie bags, the options are limitless and feature quick turn-arounds—a big benefit for those who work in the fast paces of the Big Apple. With its dainty size, addicting flavors and aesthetic bent, the custom-tailored macaron is a natural fit for occasions of any scale or formality.
At the new Café, whose soft pink walls are the perfect backdrop for dainty macaron tree arrangements, the cookies take good company in a Counter Culture coffee program and Arnaud’s proud selection of Mariage Freres teas—he’s one of the rare few who stocks them. And with gift boxes by top design firm, Syntax, to complement their haute style, the tone is set for one of the city’s most accessible luxuries.
Not in New York? Starting in November 2010, MacarOn Café will be shipping their namesake treats across the US in specially designed gift boxes with French-style illustrations that tell the story of their transatlantic journey.