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Every day, chef-owner Cécile Cannone puts out macarons,{/I} the small, airy French delicacies in which two almond-based meringues hold a creamy, chocolate- or fruit-flavored center. She offers classics such as vanilla, raspberry and pistachio, plus experiments like violet, poppy and Toblerone. The deceptively named white-chocolate macaron--with an Oreo-dark chocolate meringue--is particularly addictive. Bowing to its host country, Macaron Café also offers something called the Big Mac: Two oversize cookie "buns," complete with sesame seeds, hold a chocolate ganache "patty" with strawberry slices and mint. It"s a bit on the heavy side--we"re indulging in Yankee tastes here--but we like to think of it as a perfect symbol of Franco-American cooperation.

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