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Today Is Macaron Day! Get Your Free Macarons Today At These Locations

March 20, 2014

Macarons

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

www.bisousciao.com

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

www.bouchonbakery.com

Butterfield Market

1114 Lexington Avenue

NYC 10075

212-288-7800

www.butterfieldmarket.com

Chantilly Patisserie

135 Parkway Road

Bronxville, NY 10708

914-771-9400

www.chantillybronxville.com

Éclair Bakery

305 East 53rd Street

NYC 10022

212-759-2253

www.eclairbakery-nyc.com

E’picerie Boulud

1900 Broadway

NYC 10023

212-595-9606

www.danielnyc.com

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

www.payard.com

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

www.fpbnyc.com

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

www.macaroncafe.com

Macaron Parlour

111 St. Marks Place

Btwn 1st Ave & Avenue A

NYC 10009

347-387-9169

560 Columbus Avenue

NYC 10024

212-799-9169

www.macaronparlour.com

Mad-Mac “The Authentic French Macarons” At Bernardaud

499 Park Avenue at 59th Street

NYC 10022

973-225-0930

www.madmacnyc.com

Michael Allen International Confectioner

At Fresh Fanatic Organic Market

275 Park Avenue

Brooklyn 11238

718-230-3360

www.michaelallendesserts.com

Mille-Feuille Bakery

552 Laguardia Place

NYC 10012

646-626-6472

www.millefeuille-nyc.com

Spot Dessert Bar

13 St. Marks Place

NYC 10003

212-677-5670

www.spotdessertbar.com

Sugar and Plumm

377 Amsterdam Avenue

NYC 10024

212-787-8778

257 Bleecker Street

NYC 10014

212-388-5757

www.sugarandplumm.com

© Victoria Hart Glavin

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May Day

May 1, 2013

May Day BasketMay 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.

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