They're expensive, small and have very little taste.
They are pretty pastel colors.
Actually, they do have taste, but good macrons are often very subtile tastes such as rosewater, lavender, or green tea. In other words, part of their appeal is that they are NOT FUCK'N CHOCOLATE.
They are pretty and subtle and small and expensive.
The texture drives me up a wall.
I hate marzipan
You are confused, R6. We speak of macarons, not macaroons.
R10, macarons have been popular in NYC ever since Facon opened their first store in the 1990s. The are hardly the latest fad.
No, R13, there have been articles in the NY Times and elsewhere about how macarons have become the latest fad in NYC coming after the cupcake fade in NYC.
Link please r14. Macarons got very popular in NYC at least 5 years ago, after the cupcake fad started to fade. They are pretty and low fat.
R14, are you posting from Bono, AK? I live in NYC. Macarons were new, different, and exciting in the late 1990s. Now they are nice, but not exceptional. Unless by fad, you mean that they are available at every shop that sells pastries. That isn't an indication that they have become a fad, that is an indication that they have become mainstream.
R15, why would you demand a link when you agree with the poster?