January Issue: Not Your Cookie-Cutter Bakery’
In New York City’s East Village, Christina Ha’s candied bacon and maple macarons are enjoying something of a cult following. As head baker at Macaron Parlour, a patisserie that she co-owns with husband Simon Tung, Ha is bringing bold American flavors and unique twists to the classic French cookies.
Typically composed of two almond meringue shells coating a tasty buttercream or ganache, macarons (not to be mistaken with macaroons) are colorful, bite-sized cookies that have only recently become popular in the States.
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