Comments on: Macarons are the new cupcakes http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/ Tue, 16 Mar 2010 02:18:48 +0000 http://wordpress.org/?v=2.8.4 hourly 1 By: Macarons vs. Whoopie Pies: Which will become the next cupcake??? http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-8483 Macarons vs. Whoopie Pies: Which will become the next cupcake??? Sat, 28 Nov 2009 04:08:28 +0000 http://www.foodista.com/blog/?p=3314#comment-8483 [...] Francisco Chronicle Staff Writer Stacy Finz found some believers this May.  Helen of Foodista also argues the point, noting that the adorable treats are attractive, portable, convenient, and [...] [...] Francisco Chronicle Staff Writer Stacy Finz found some believers this May.  Helen of Foodista also argues the point, noting that the adorable treats are attractive, portable, convenient, and [...]

]]> By: parisbreakfasts http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-6199 parisbreakfasts Sat, 14 Nov 2009 21:48:46 +0000 http://www.foodista.com/blog/?p=3314#comment-6199 Thanks Helen, There is some serious equipment required to make the macs properly. The ones that spit out perfect macaron lids. The almond flour too is a stumbling block in the US. And too much SUGAR!! a tad depressing it is. Thanks Helen,
There is some serious equipment required to make the macs properly. The ones that spit out perfect macaron lids. The almond flour too is a stumbling block in the US.
And too much SUGAR!!
a tad depressing it is.

]]> By: Kavin http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-6030 Kavin Fri, 13 Nov 2009 17:57:21 +0000 http://www.foodista.com/blog/?p=3314#comment-6030 Macaron has been the "cupcakes" in Paris for a long time. The lines in front of laudree and pierre herme is longer than that in front of Magnolia. That being said, chances of it being a trend in the US migh not be high. We don't have widespread availibility and good macaron is difficult to make, so not a lot of people have the chance to sample truely good macaron. But then again, you don't need to be truely good to start a trend in the food world. Just good enough. Look at starbuck. Macaron has been the “cupcakes” in Paris for a long time. The lines in front of laudree and pierre herme is longer than that in front of Magnolia. That being said, chances of it being a trend in the US migh not be high. We don’t have widespread availibility and good macaron is difficult to make, so not a lot of people have the chance to sample truely good macaron.

But then again, you don’t need to be truely good to start a trend in the food world. Just good enough. Look at starbuck.

]]> By: helen http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-5995 helen Fri, 13 Nov 2009 16:02:01 +0000 http://www.foodista.com/blog/?p=3314#comment-5995 Gorgeous watercolors! You show macarons' artistic potential- another argument for why they could be the next cupcake! Gorgeous watercolors! You show macarons’ artistic potential- another argument for why they could be the next cupcake!

]]> By: uberVU - social comments http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-5944 uberVU - social comments Fri, 13 Nov 2009 13:19:12 +0000 http://www.foodista.com/blog/?p=3314#comment-5944 <strong>Social comments and analytics for this post...</strong> This post was mentioned on Twitter by foodista: New blog post: Macarons are the New Cupcakes http://bit.ly/OyO3T... Social comments and analytics for this post…

This post was mentioned on Twitter by foodista: New blog post: Macarons are the New Cupcakes http://bit.ly/OyO3T…

]]> By: parisbreakfasts http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-5937 parisbreakfasts Fri, 13 Nov 2009 13:09:34 +0000 http://www.foodista.com/blog/?p=3314#comment-5937 Researche des macarons is an ongoing obsession with me...ahem For example just one post of many, way too many- http://parisbreakfasts.blogspot.com/2009/11/macaron-inventory-day.html Love your graph! Carolg Researche des macarons is an ongoing obsession with me…ahem
For example just one post of many, way too many-
http://parisbreakfasts.blogspot.com/2009/11/macaron-inventory-day.html
Love your graph!
Carolg

]]> By: helen http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-5654 helen Thu, 12 Nov 2009 18:43:15 +0000 http://www.foodista.com/blog/?p=3314#comment-5654 That is a great point! I just did a little research and came across versions made from sesame and coconut: http://www.bakingobsession.com/2009/10/26/nut-free-french-macarons/ You can have macarons too! Plus, since macarons are gluten-free by nature, the celiac crowd doesn't have to worry either. That just leaves out the vegans, though the popularity of bacon shows that vegans don't have much say in food trends anyhow. That is a great point! I just did a little research and came across versions made from sesame and coconut: http://www.bakingobsession.com/2009/10/26/nut-free-french-macarons/ You can have macarons too! Plus, since macarons are gluten-free by nature, the celiac crowd doesn’t have to worry either. That just leaves out the vegans, though the popularity of bacon shows that vegans don’t have much say in food trends anyhow.

]]> By: Tracy http://www.foodista.com/blog/2009/11/12/macarons-are-the-new-cupcakes/comment-page-1/#comment-5650 Tracy Thu, 12 Nov 2009 17:50:45 +0000 http://www.foodista.com/blog/?p=3314#comment-5650 To me, widespread success of the macaron depends on its allergy-safe versions. Because while you can make any type of cupcake to suit your needs, people who are allergic to peanuts/nuts (like me) cannot consume traditional macarons because of the almond flour. To me, widespread success of the macaron depends on its allergy-safe versions. Because while you can make any type of cupcake to suit your needs, people who are allergic to peanuts/nuts (like me) cannot consume traditional macarons because of the almond flour.

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