Archive for March 2010

by Departures Magazine When Is A Macaron Really A Macaron? By Charlotte Druckman Peripatetic food writer Charlotte Druckman decides to find that perfect Parisian confection of ground almonds, egg whites, and sugar. Before you ask, “Doesn’t she mean macaroon? Why use a pretentious French word?” Because the term macaron correctly—and very specifically—refers only to the…