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"  At the beginning of the year, food trendologists predicted that macarons, a French delicacy, would explode into the mainstream. I wasn&amp;#039;t totally surprised---our intern Johana Langhi from Baruch College of The City University of New York was already hooked on these &amp;quot; tantalizing confections&amp;quot;, treating herself to a bagful at the branch of Bouchon Bakery a few blocks from our labs in the Hearst Tower every time she worked with us. Arranged in rows in the shop&amp;#039;s glass cases, these pastel-colored sandwich cookies are as pretty to look at as to eat. The light crisp outer shells are made of almonds, egg whites, and sugar, the creamy fillings from rich ingredients like butter, cream, chocolate, and fruit purees. Although they&amp;#039;re available in classic vanilla, chocolate, or strawberry, Johana like to opt for more unusual choices like coconut passion, lemon meringue, and pistachio. On their home turf in Paris they&amp;#039;re everywhere from, high end patisseries like Laudree and Pierre Herme where you can choose a fancy flavor like rose, violet, or salted caramel to the McDonald&amp;#039;s on the Champs Elysees. Macaron lovers caution that they&amp;#039;re not to be confused with the more pedestrian macaroon, but while you&amp;#039;re waiting for them to turn up at a store near you, why not bake up a batch of American-style nut cookies from a recipe from our test kitchen? Hazelnut-Chocolate Sandwich Cookies look like macarons. And if you&amp;#039;re celebrating Passover and avoiding flour and leavening, you&amp;#039;ll find Almond Macaroon Fingers or Chocolate-Hazelnut Macaroons particularly delectable. "^^<http://www.w3.org/2001/XMLSchema#string>
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