Macaron Cafe

I came here because I won a giveaway from Macaron Cafe for Valentine’s Day! The staffs were very nice and got there manager right away. The manager was also very nice to handed my gift too. Anyway, this was my second time trying a whole box of macarons from this place and I loved it! My favorite is always the classic, Birthday Cake, Matcha, RV and White Chocolate. YUMMY! I loved that the macaron texture from this place because it had a chewy and light crispy shell.

I love this place, but the tables are too close to each other and the length of the table between you and your guests are too long. Besides my table design critique I think the place has the best atmosphere in New York . It has an intimate bar, and a few areas to eat. Each area has a totally different feel.

Great location, great service. Macaroons were too chewy, the cookie didn’t gently crack as I would have liked. Maybe they were stored too cold? I don’t know. Good flavor, though. Also had the Chicken sandwich (delicious) and the Norwegian sandwich (nothing special). Prices are what to be expected of the location.

The macarons were so yummy, we actually returned a few times during our NYC trip to get more. The americanos at the cafe were second to none in the city; they were flavorful and didn't have the bitter taste of a typical americano. The cafe was simply decorated and had touches of France throughout, creating a cozy environment. My one complaint is the staff seemed slightly uninterested in the customers and didn't fully answer questions about the menu. Regardless, the food and espresso were good enough to overlook that aspect.

I lived the atmosphere. Very nice design. Quiet nice place with very friendly staff and delicious Macarons biscuits . Tasty coffee too. Small fact about Macarons: A macaroon is a small biscuit/cookie, typically made from ground almonds (the original main ingredient), coconut, and/or other nuts or even potato, with sugar and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam, and/or a chocolate coating. Culinary historians write that macaroons can be traced to an Italian monastery of the 8th or 9th century. The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici. Recipes for macaroons (also spelled "mackaroon", "maccaroon" and "mackaroom") appear in recipe books at least as early as 1725