Nut-free pumpkin macaron from The Macaron Parlour's new shop
First look: The Macaron Parlour team of pastry chefs Christina Ha and Simon Tung have opened a bricks and mortar store on 111 St. Marks Place.
I tried a nut-free seasonal pumpkin macaron and felt compelled to report how good it was. I was expecting some kind of stand-in for a real, almond meal based macaron, but instead I got a 100% legit, 100% gourmet, macaron with no kooky texture or flavor! It features a dark and white chocolate and pumpkin ganache with pumpkin pie-style spices. Christina said she “just used ground pumpkins seeds instead of almond flour”. It didn’t take her long to nail the recipe–happily noting “It worked pretty well the [very] first time!” I guess if you study macarons with Pierre Herme you learn a few things! Who knew? A full report on my visit to their shop will follow shortly.