Today Is Macaron Day! Get Your Free Macarons Today At These Locations
Today is the 5th Annual Macaron Day in New York City! You know that you love those soft and sweet French cookies so it’s time to celebrate them. We can thank Francois Payard for bringing us such delights. What a better way to celebrate the first day of spring than to get free macarons. Go on your own macaron crawl. Macaron Day was created by la Maison Pierre Herme Paris in association with Relais Desserts. There are 15 participants that will be handing out one macaron to each customer who asks with the special password “Macaron Day NYC.”
Bisous Ciao Macarons
101 Stanton Street
NYC 10002
212-260-3463
235 Bleecker Street
NYC 10012
212-675-6366
Bouchon Bakery
Bouchon Bakery at Tie Warner Center
Ten Columbus Circle, 3rd Floor
NYC 10019
212-823-9366
Bouchon Bakery at Rockefeller Center
One Rockefeller Plaza
NYC 10020
212-782-3890
Butterfield Market
1114 Lexington Avenue
NYC 10075
212-288-7800
Chantilly Patisserie
135 Parkway Road
Bronxville, NY 10708
914-771-9400
Éclair Bakery
305 East 53rd Street
NYC 10022
212-759-2253
E’picerie Boulud
1900 Broadway
NYC 10023
212-595-9606
FP Patisserie
1 West 58th Street at The Plaza Hotel
NYC 10019
212-759-1600
1293 Third Avenue at 74th Street
NYC 10021
212-717-5252
Francois Payard Bakery
210 Murray Street
NYC 10282
212-566-8300
116 West Houston Street
NYC 10012
212-995-0888
1775 Broadway at 58th Street
NYC 10019
212-956-1775
Macaron Café
161 West 36th Street
NYC 10018
212-564-3525
625 Madison Avenue
NYC 10022
212-486-2470
750 Third Avenue
NYC 10017
212-983-2370
Macaron Parlour
111 St. Marks Place
Btwn 1st Ave & Avenue A
NYC 10009
347-387-9169
560 Columbus Avenue
NYC 10024
212-799-9169
Mad-Mac “The Authentic French Macarons” At Bernardaud
499 Park Avenue at 59th Street
NYC 10022
973-225-0930
Michael Allen International Confectioner
At Fresh Fanatic Organic Market
275 Park Avenue
Brooklyn 11238
718-230-3360
Mille-Feuille Bakery
552 Laguardia Place
NYC 10012
646-626-6472
Spot Dessert Bar
13 St. Marks Place
NYC 10003
212-677-5670
Sugar and Plumm
377 Amsterdam Avenue
NYC 10024
212-787-8778
257 Bleecker Street
NYC 10014
212-388-5757
© Victoria Hart Glavin
May Day
For me, growing up in the Midwest, May Day was a big deal. It meant that it was the first day that I was allowed to go barefoot. The ground was still chilly, but it didn’t matter to me because it meant that summer was right around the corner. It was also a day that I was able to make homemade May baskets, filled with candies and popcorn, and taken to the doors of special friends. The trick was to set the May basket at the front door, ring the bell and run away as fast as my little legs could carry me in order not to get caught. I would be surprised if this tradition is still carried on today, but at least I have these special childhood memories to hold on to.
In other parts of America there are other May Day traditions. In Maryland it is the custom to serve hot rolls for breakfast on the first day of May. In New England, Baptist Cakes are served which are made of bread that has been pulled from the loaf dough and patted into balls or squares. Then they are fried in a pan and served with maple syrup. These tasty treats can either be eaten for breakfast or dessert.
Baptist Cakes
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
1/2 Cup Scalded Milk
1/4 Cup Boiling Water
1 1/4 Teaspoons Dry Active Yeast (Softened in 1/4 Cup Lukewarm Water)
3 Cups Unbleached Flour
Vegetable Oil for Frying
Maple Syrup
In a large size bowl combine the butter, sugar and kosher salt. Add the milk and water and let cool to a lukewarm temperature. Add the softened yeast and half of the flour. Mix well and then slowly add the rest of the flour. Turn the dough out onto a floured surface and knead the dough until nice and smooth. Place back into the bowl and cover with plastic wrap. Let the dough rise until it has doubled in size. It is important to let the dough rise in a draft-free place. Turn the dough out onto the floured surface again and roll to a 1/8th thickness. Cut into 2 1/2 inch strips and then cross cut to make squares. Cover with a tea towel or plastic wrap and let sit for 15 to 20 minutes. Heat the oil in a skillet (or deep fryer) to 365º F. Place the dough pieces into the hot oil and let cook for 4 to 5 minutes. You will want the dough to be a nice golden brown. Remove from the oil and place on paper towels to drain. Serve immediately with maple syrup. Makes about 20 Baptist Cakes.
