Macarons are delicate. They’re miniature. They’re French. And they have a way of making you feel like an elegant cookie monster.
Now Chicago chef Catherine Cooper is putting an irreverent spin on the classic at her West Town bakery, Bon Macaron.
Cooper studied macaron production in Paris, and her handcrafted macarons are gluten-free, technical perfection, with light-as-air shells and creamy, rich fillings made with chocolate and seasonal fruit.
Then there are the flavors, which are all about fun. You’ll find PB&J, cherry pie, s’mores and, our favorite, birthday cake--complete with turquoise-and-pink shells, vanilla white-chocolate ganache filling and rainbow sprinkles. On the menu for fall are carrot cake and spumoni versions.
The cookies are currently available by special order with a one-week lead time, and there’s no minimum order. ($2 to $3 per macaron; email firstname.lastname@example.org)
Cooper also sells her treats at Sunset Foods in Highland Park and Lake Forest, and come September, her brown-and-pink-themed storefront bakery will have retail hours on weekends.
Bon Macaron, 1407 W. Grand Ave.; 312-228-4325 or bonmacaronchicago.com