Sometimes, macarons -- the little French pastries that look like colorful mini hamburgers -- can be a lot of, to quote Gertrude Stein, "There is no there there." Some of them out there are colorful, but just don't make an impression on the palate, like cotton candy or Necco wafers. Well, get ready for a palate awakening with Dana's Bakery! I was very happy to be hosted to experience them.
Here's a little background info about this NYC baker who mails her creations all over:
She enrolled in the Pastry and Baking program at New York’s Institute of Culinary Education, and graduated with honors.
Drawn to macarons for their delicate beauty and distinct texture, Dana was surprised by the lack of variety in flavors. Pairing these traditional treasures with familiar flavors, she created an artisanal line of American flavor inspired macarons. From Red Velvet to S’mores, these all-American favorites are designed to please the palate with a comforting sense of nostalgia.
I tried March's flavor of the month, MalloMac, a gluten-free spin on the classic Mallomar. It's a brown sugar "gram" shell with homemade marshmallow coated in a chocolate. It has a rich flavor and texture; it will satisfy the folks who love traditional candy flavors, as well as the people who want a delicate, pop in your mouth confection.
All of Dana's Bakery macarons are gluten-free, made with almond flour and Kosher-Dairy. You've seen them in such major media as Today, Star, Conde' Nast Traveler, Bridal Guide, New York and Martha Stewart Weddings.
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