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New York’s Macaron Parlour Now Selling Cheetos Macarons

New York’s Macaron Parlour Now Selling Cheetos Macarons


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This untraditional macaron shop is known for its unique flavors

These Cheetos macarons stir up some striking thoughts and for those brave ones, impulses to try it.

In an era when wild food ideas, such as the ramen burger or KFC’s waffle breakfast sandwich, are a dime a dozen, New York’s Macaron Parlour is jumping on the crazy train by introducing Cheetos macarons, according to LA Times.

What inspired the creation? Simon Tung, the co-owner of Macaron Parlour, says his wife and pastry chef thought up the idea as a Halloween joke. He thought it was going to “die out, but then a blog picked it up and then a customer ordered it.”

Tung describes the taste as “a sweet version of a cheetos with the whole salt, savory thing, and a corn chip taste.”

Infused with Cheetos and white chocolate ganache then topped with Cheetos powder, the macaron’s color speaks true to the product with a vibrant orange you can spot from anywhere. Although it may not be a top seller, the product is a great “conversation starter.” Works for some, but not for all.

At Macaron Parlour, where themission is “to expand macaron offerings beyond traditional fillings.” The Cheetos macaron isn’t the only eye-popping flavor. Other macarons sold include candied bacon with maple cream cheese frosting, s’mores, snickers, and black sesame with cookies and cream ice cream.


Would You Try Cheetos Macarons?

The all-Cheetos gourmet eatery may have come and gone, but lovers of the cult favorite stoner snack are in luck. Apparently there are plenty of classy ways to enjoy the artificial cheesy goodness of Cheetos, including, as the French do, mixed into macarons.

Fine, maybe Marie Antoinette wasn't opting for orange powdery finger foods, but thanks to NYC's Macaron Parlour, you can.

Complete with orange dyed meringue based shells, the sweet and savory bites are filled with Cheetos ganache, a formula made of white chocolate and crushed Cheetos puffs. They're then topped with cheese powder which, according to creator Christina Ha, served as the original inspiration for the wacky dessert hybrid.

Glamorously boxed and shipped, these treats are available online at just $15 for 6, making it a hilarious and strangely chic gift idea this holiday season. Just remember to send wet wipes along, too.


Cheetos Flavored Macarons

A violent orange macaron is taking over the palates of food editors worldwide. Do we like it, do we hate it. No matter the answer, they all agree it's something so daring it deserves an applause.

Who is experimenting with the French macarons? Since Ladurée has opened shop in New York City, macarons have been allegedly kicking off the pedestal cupcakes.

Riding the popularity train, Manhattan's Macaron Parlour, owned by Simon Tung and wife Christina Ha, started experimenting with the dessert,

America is indeed the land of sour and sweet, jelly beans can confirm some strange flavors of their own. So what happened to macarons, and why are we intrigued?

After putting on the menu a bacon flavored one, Christina Ha felt inspired by Cheetos. The cheesy twist is now out there creating a wave of enthusiasm.


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Cheetos macarons?! High-end spin on food’s hottest mash-up trend

Bea’s of Bloomsbury, a London-based tea shop that is at the center of a David Vs. Goliath controversy involving Starbucks. The coffee giant is unveiling its own version of the Duffin. Such food mash-ups are part of one of the food world’s reigning trends: food mash-ups. Keep clicking for more:

There’s no end to the ways we like to enjoy Cheetos, including Cheetos infused with Pepsi or turned into a bacon pancake batter, just two of the latest entries in the food mash-ups craze. But these Cheetos applications are decidedly downmarket when compared with one of the newest ways to enjoy the snack food: in a -- hold on to your pearls -- macaron.

Macaron Parlour on St. Mark’s Place in New York City is rolling out Cheetos macarons just in time for Halloween. It features a Cheetos-infused white chocolate ganache and is finished off with a dusting of the orange foodstuff, ‘cause if you’re going to eat Cheetos you gotta end up with orange fingers, right?

Macaron Parlour co-owner Simon Tung says customers are sharply divided by the Cheetos macarons, which started last year as a Halloween joke dreamed up by his wife and pastry chef, Christina Ha.

For the uninitiated, a macaron is an ethereal, exquisite dessert known as much for its delicate, almond-infused taste as for the meticulous attention to detail required to make them. The creme- or caramel-filled delights are like tiny works of art, arriving in a dazzling array of colors that elicit oohs and aahs. They are sold not so much in “stores” as in “shoppes,” “boutiques” and “patisseries.”

“People are split down the middle,” Tung told The Times. “They come in and then when they see it they either go, ‘That’s so gross! You totally desecrated the macaron!’ or they say, ‘That’s so cool!’”

Macaron Parlour offers an ever-changing line of flavors, such as s’mores, candied bacon with maple cream cheese and the Elvis, featuring peanut butter and caramelized bananas.

Such flavors give the Cheetos Macaron some competition, Tung said. The Cheetos macaron is a popular conversation starter, but it’s not one of our top flavors. People say ‘Cheetos marcaons, how cool, let me get a red velvet.’”

The Cheetos macaron started off as a joke. “My wife created the flavor for Halloween last year, he said, explaining that the flavor was expected to die out when the last of the batch was sold.

“But then a blog picked it up. And then a customer ordered it,” and the popularity kept growing from there, he said. “So they’re coming back for Halloween.”

What does a Cheetos macaron taste like? “It’s a sweet version of a Cheetos,” Tung said. “It’s got the whole salty, savory thing. And there’s a corn chip taste going on.”


Macaron Parlour Opens in UWS

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Of all Gotham’s tasty trends and foodie gems, there’s one sweet we always crave: macarons.

With this EV patisserie’s Columbus Ave. expansion–which opened Thursday–couple and co-owners, Christina Ha and Simon Tung, are baking up an even bigger storm for the macaron-obsessed.

Classic flavors (lemon, hazelnut, pistachio, raspberry chocolate) and their creative concoctions (including Thai chili, Earl gray, candied bacon with maple cream cheese and the infamous Cheetos) will still be available along with a wider selection of baked goods, all made fresh at the St. Mark’s kitchen. Newcomers include moist blueberry ricotta muffins, salted caramel chocolate cake slices, apple pie bites and gooey PB-filled chocolate chip cookies.

To serve the area’s larger morning crowd, the shop will also offer savory breakfast scones and pretzels (bacon-gruyere, chipotle-cheddar), jam tarts and vegan and gluten-free muffins. And if you visit with a furry friend, homemade dog treats have debuted too.

Most exciting for the uptown cafe is its full espresso bar addition. Thanks to generous donors on the couple’s Kickstarter page, diners are now invited to enjoy Blue Bottle-brewed cappuccinos, lattes and mochas (made with homemade chocolate ganache!) along with an array of Harvey and Sons teas.

Though being the new kid in town is tricky, for Ha and Tung, something sweet makes it much easier. “The Upper West Side neighborhood has been extremely welcoming,” Ha says. “Some people have been stopping in just to say, ‘Hey! We’re so excited!’ It’s great.”

Surrounded by a handful of animal hospitals and pet stores, Tung says they loved the idea of bringing something new and fun to the area. “We also wanted a different scene and there’s definitely more of a neighborhood feel here.”

And as for the next big “Cheetos” flavor?

“We haven’t thought of that yet,” says Hung. “Hopefully once we’ve settled in. We’re just happy to be here!”


WOOPS!

Our journey began in 2012 in the heart of New York City as four friends rented a macaron pop-up shop at the Winter Village in Bryant Park. And before we knew it… Woops! We had a business!

Our Bakeshops

Offers delicious treats in stunning packages that will give your guests or recipients an unforgettable journey around the world and a celebration of colors and flavors.

Our Boutique Kiosks

Serves as a little corner of Paris and a quick, delicious moment of indulgence, where you can pick up a thoughtful and unique gift for your loved ones!

Our story

Our journey began in 2012 in the heart of New York City as four friends rented a macaron pop-up shop at the Winter Village in Bryant Park. And before we knew it… Woops! We had a business!

Our Bakeshops

Offers delicious treats in stunning packages that will give your guests or recipients an unforgettable journey around the world and a celebration of colors and flavors.

Our Boutique Kiosks

Serves as a little corner of Paris and a quick, delicious moment of indulgence, where you can pick up a thoughtful and unique gift for your loved ones!


New and Time Limited Flavors View all

  • Processing can take 2-3 days depending on how busy we are.
  • We use USPS as our shipping partners.
  • Our "Standard Shipping" option is USPS priority mail which typically takes 2-3 days in transit.
  • Flat rate nationwide shipping is $9.99 on all orders or free over $69
  • Packages can be shipped UPS overnight or 2 days by request only, these packages would be subject to surcharge.
  • If you need your order for a specific date or event please contact us in advance as our processing times are subject o change without notice.

Shipping Zones:

  • Nationwide shipping covers continental US
  • Alaska, Hawaii, Puerto Rico
  • Most Air Force or military bases worldwide.

How do we ship?

  • Our macarons are shipped in plastic blister boxes where each macaron is protected in its own individual pocket, these blister packages are plastic shrink sealed to guard freshness.
  • Blister packages are placed in medical grade insulated envelopes with ice packs to avoid our fillings from shifting or melting during transit.
  • These envelopes are then packed with bubble wrap and placed inside the shipping box to avoid excess movement during transit.
  • Processing can take 2-3 days depending on how busy we are.
  • We use USPS as our shipping partners.
  • Our "Standard Shipping" option is USPS priority mail which typically takes 2-3 days in transit.
  • Flat rate nationwide shipping is $9.99 on all orders or free over $69
  • Packages can be shipped UPS overnight or 2 days by request only, these packages would be subject to surcharge.
  • If you need your order for a specific date or event please contact us in advance as our processing times are subject o change without notice.

Shipping Zones:

  • Nationwide shipping covers continental US
  • Alaska, Hawaii, Puerto Rico
  • Most Air Force or military bases worldwide.

How do we ship?

  • Our macarons are shipped in plastic blister boxes where each macaron is protected in its own individual pocket, these blister packages are plastic shrink sealed to guard freshness.
  • Blister packages are placed in medical grade insulated envelopes with ice packs to avoid our fillings from shifting or melting during transit.
  • These envelopes are then packed with bubble wrap and placed inside the shipping box to avoid excess movement during transit.
  • Processing can take 2-3 days depending on how busy we are.
  • We use USPS as our shipping partners.
  • Our "Standard Shipping" option is USPS priority mail which typically takes 2-3 days in transit.
  • Flat rate nationwide shipping is $9.99 on all orders or free over $69
  • Packages can be shipped UPS overnight or 2 days by request only, these packages would be subject to surcharge.
  • If you need your order for a specific date or event please contact us in advance as our processing times are subject o change without notice.

Shipping Zones:

  • Nationwide shipping covers continental US
  • Alaska, Hawaii, Puerto Rico
  • Most Air Force or military bases worldwide.

How do we ship?

  • Our macarons are shipped in plastic blister boxes where each macaron is protected in its own individual pocket, these blister packages are plastic shrink sealed to guard freshness.
  • Blister packages are placed in medical grade insulated envelopes with ice packs to avoid our fillings from shifting or melting during transit.
  • These envelopes are then packed with bubble wrap and placed inside the shipping box to avoid excess movement during transit.

Classic Macarons and Out-of-the-box Flavors

The place was jumping when I showed at the new UWS Macaron Parlour on a recent weekday afternoon, with local school kids (and me) giddy over both the selection and, once settled and eating, the incredible flavors. At this point I've enjoyed most everything on owners Christina Ha and Simon Tung's macaron menu, both the classics such as Salted Caramel, Pistachio, and Raspberry Chocolate as well as crazy ones like the Elvis (Peanut Butter and Banana, obviously), the superb Candied Bacon with Maple Cream Cheese, the Red Velvet, and, yes, the Cheetos, which pairs the cheesy-salty snack with white chocolate ganache to surprisingly delicious results.


Free Macarons for Macaron Day NYC

Macaron Day NYC is upon us (March 20), and with it, the promise of sweet, sweet indulgence.

Now in it’s fifth year, this great holiday was launched by Francois Payard, French baker extraordinaire, to raise awareness of the sweet treat. (Bless him!) This year, there’s another reason to celebrate: free, yes free, macarons. (One complimentary per person at each bakery).

Twelve participating bakeries are involved, and the day also marks the official start of Spring. A portion of all proceeds will be donated to City Harvest.

The 411 on macarons:

A macaron was, at first, just a single almond cookie

It was crunchy on the outside and soft on the inside. In the 1830s, the macaron shells began to be assembled two by two, and topped with jam, spices or liquors.

The macaroon paste originates in Syria

The country has long been an exporter of Almonds.

The macaron was first made in Italy in 1500

In 1533, the almond pastry arrived in France

The “sandwich” we know today didn’t come about until the 1890s

That’s when Pierre Desfontaines, second cousin to Louis Ernest Laduree, put two cookies together, around butter crème, jam, compote or ganache.

They became famous in the neighborhood of Belville, in Paris

The colorful macarons we know today became more prominent as Laduree’s bakery, La Maison Ladurée, began selling many and creating unique flavors.

Other fun facts

Payard’s recipe for 50 macarons calls for 3 1/2 cups of confectioners’ sugar, 2 cups of sugar, 6 ounces of chocolate (varying degrees of cocoa), 4 1/2 teaspoons of light corn syrup and 1 cup of heavy cream.

Payard’s Bakery on Houston Street churns out 12,000 macarons per day.


Watch the video: WTF Are Cheetos Macarons?! WTFood? Delish


Comments:

  1. Drayce

    Science fiction :)

  2. Brigbam

    Yes, it's the understandable answer

  3. Lindell

    You are absolutely right. There's something about that, and it's a great idea. I support you.

  4. Aodhan

    Of course. And I ran into this. We can communicate on this theme. Here or at PM.



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