They're $2.50 apiece. Boxes of six, twelve, and 24 are available for $15, $28, and $54.
Lemon, Candied Bacon, Caramel, Red Velvet
Pecan Pie, Pumpkin Pie, Elvis
The pecan pie macaron features ground pecans and almonds in the cookie and bourbon in the filling. But the pumpkin pie is entirely nut-free, and the peanut butter-banana Elvis is dairy-free.
S'Mores, Peanut Butter Cup, Dark Chocolate
Chocolate-Hazelnut, Earl Grey, Strawberry
Passion Fruit, Tiramasu, Pistachio
This Halloween they'll be doing a special black and orange macaron made with Cheetoh-spiked white chocolate ganache—yes—and a dusting of cheese powder on top.
A plain croissant ($2), and a rolled, raspberry-stuffed kouign-amann-like version ($3) that features a glaze of caramelized sugar around the rim.
Substantial cookies in classic flavors: chocolate chip, salted double chocolate, and oatmeal raisin.
S'Mores Doughnut ($3)
They're still at work on perfecting their chocolate and marshmallow-stuffed yeast doughnuts, which are iced and topped with a graham cracker streusel. The doughnuts will be available on Sundays as a special.
Sticky Bun ($4)
The sticky bun dough is coiled around itself, then wrapped in an additional ring of dough. The brown sugar and honey coating applied before baking melts into a caramel sauce, and the whole thing is topped with streusel crumbs. It's massive: "it can feed six tiny Asian girls—or one Robyn Lee."
Brownies and Blondies ($2)
Brownies come in dark, fudgy slabs; blondies "are basically butter held together with brown sugar, and they taste like it."
The front of the shop makes for easy to-go orders.
In the back there's some cozy cafe seating (with macaron-esque bench cushions!).
Macaron Parlour Patisserie is on St. Mark's Place between First Avenue and Avenue A, a vibrant neighborhood for hip sweet shops.
Christina Ha and Simon Tung
They got married in April, and this is their first kid.