And guess what? Macarons are one of them!
Cupcakes and pies are looking downright crusty these days. Macaroons or macarons, usually made with ground almonds or almond paste, sugar, and egg whites, will be 2011’s sweet sensation. These gluten-free, delicate confections are the subject of many new books, such as I Love Macarons , Macarons: Authentic French Cookie Recipes From the Macaron Café , and the upcoming Macaroons . Renowned pastry chef François Payard is a fan because, as he told Epicurious, “it’s more than a cookie; it’s a delicate pastry. People are intrigued by the flavor and the color. It becomes so exciting, because you can change the flavors every season. So incredible!” At his François Payard Bakery in New York City and on Payard.com , the most popular varieties are passion fruit, mint chocolate, chocolate, and coffee.
Among the items on the list are sweet potatoes and korean cuisine.
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