Emerging from the 23rd Station on the 1 line, I found myself in an unfamiliar area of Manhattan, one currently dominated by scaffolding and construction. Yet amid all that, the twinkling window lights and cursive lettering advertising La Maison du Macaron stood out clearly, even from the opposite side of the street. Upon entering, my eye was immediately drawn to the macaron display case, showcasing at least 20 different flavors. This is the brightest rainbow of macarons that I have ever seen, from traditional flavors like chocolate and raspberry to more unique ones like apple cider and mango.
After taking in the abundance of macaron options, my gaze moved to the front of the store, decorated with lavender accents and elegant detailing. The quaint, delicate nature of the entrance and display cases is juxtaposed with the cozy sitting area in the back of the store, full of mismatched leather couches and wooden tables and accented by exposed brick walls. This fusion of styles creates a warm and inviting atmosphere, perfect for doing work, meeting with friends, or just relaxing with a macaron or a pastry.
Before eating my macarons, I wanted to try something slightly more substantial, so I decided on the friand, which is almost like a small tart of croissant dough, enclosing ham, melted cheese, and béchamel sauce. It is like a Croque Monsieur but with a light, buttery exterior that melts in your mouth. My lunch was presented to me on a silver tray, and I promptly devoured it within minutes.
After lunch, it was finally time for my favorite part of the afternoon: picking out and tasting macarons. Although there were many box sizes (in purple and gold), I opted for the less expensive option of a clear box for 6 macarons (still not cheap at $17). After much deliberation I selected: caramel flour du sel, almond, vanilla, raspberry, passionfruit, and pink champagne.
In terms of aesthetics, I loved the pink champagne macaron the most, with its hot pink interior and gold-dusted exterior. But in terms of flavor, my favorite would have to be the almond, which surprised me. Usually the more decadent flavors (like passionfruit or caramel) tend to be my favorites, but the subtle sweetness and smooth texture of the almond captured my attention this time around.
Next time I visit, I will definitely bring along a book or some work to do in order to extend my time in this cozy atmosphere – and to provide an excuse to eat more macarons.