Being marooned on a desert island would suck.
A dessert island sounds much more appealing.
Beth Jacob has the answer to your SOS. The architect-turned-pastry chef spun her layoff into small sweets business Macaron Chicago.
After months of experimenting, Jacob found the magic recipe for crispy-on-the-outside, airy-in-the-middle munchers. She bakes at Logan Square Kitchen, rotating four flavors monthly. Snag the March combos while you can: caramel fleur de sel; Mayan chocolate with Valrhona, chile pepper, and clove; fig and walnut; and cassis. April concoctions may include caramel, pecan, and chocolate; pistachio rose; Mirabelle plum; or rhubarb vanilla.
She also does custom orders, parties, and weddings, and she’ll present a one-of-a-kind flavor at the next Pastry Market.
Available at Provenance Food and Wine, 2528 North California Avenue, between Logan Boulevard and Altgeld Street (773-384-0699 or provenancefoodandwine.com); Chicago’s Downtown Farmstand, 66 East Randolph Street, between Michigan and Wabash Avenues (312-742-8419). For more information, go to macaronchicago.com.
Photo: Courtesy of Macaron Chicago