New York Street Food

Street Sweets will be giving away free whoopee pies starting at noon to help celebrate the new UGG store.  The truck will be outside the new store at 600 Madison Ave (58th St), and heading to all the other UGG stores in NYC on Saturday doing the same thing. Yum!

Street Sweets will be on CNBC’s Wall St. Journal Report with Maria Bartiromo this Sunday (25th).  The topic will be the emergence of high end mobile food operations, and how they are impacting a changing food culture.  Also on board the mobile cafe will be Barbara Fairchild,  Editor-In-Chief of Bon Appetit Magazine.

The show airs in New York on WNBC-4 this Sunday morning at 11:30am and nationally on CNBC Sunday evening at 7:30pm.

Outside of NYC please check you local listings for station and times.

As we wrote yesterday, in honor of Street Sweets’ 1st birthday, today they gave away free gelato/sorbet sandwiches and $5 Sweet Dough gift certificates.

Just a reminder that tomorrow (Thurs) is Part 2 of their special anniversary promotion.  Street Sweets will be on Hudson St between King and W. Houston during the day and on 9th Ave in the evening.

Check back here tomorrow for more details.

In honor of Street Sweets’ 1st birthday, they are giving away some excellent goodies on Wednesday & Thursday to their regular customers.  Here’s how it’s gonna work:

They are giving away 100 free gelato/sorbet sandwiches & 100 $5 Sweet Dough gift certificates that can be redeemed on another day.  In order to collect, you must show a special facebook/twitter message on your hand-held device.  More details to follow at 10am tomorrow.

Street Sweets will be at 52nd St & Lexington Ave from 8am until 3pm, and the giveaways will start at 12:30pm.

Street Sweets was one of the first New York Street Food Featured Vendor Profiles, and we will always have a special place in our heart for them.

Congratulations Grant and Samira on a fantastic year, with many more to come!

…Macarons.  The French desserts that look like psychedelic oreos, are crisp meringues of sweetened egg whites and almond flour sandwiched around a ganache, buttercream, or fruit puree.  They come in dozens of flavors like raspberry, lemon, pistachio, chocolate and caramel, and even some unusual ones, like foie gras, white truffle, rose and violet.  Macaron bakers pride themselves on fashioning distinctive colors and sometimes dustings of powders to distinguish their flavors, and their visual appeal is pretty wild.

But it’s the texture of the macaron that makes it truly unique. The crunch is subtle — unlike, say, a potato chip — and the fillings’ moisture helps soften the interior of the meringue to a chewiness. When you bite into it, the shell cracks and dissolves on your tongue, you chew, the filling melts, and the flavors announce themselves.

The origins of the macaron aren’t entirely clear.  For decades the only flavors of macaron were chocolate, vanilla, coffee and raspberry, until Pierre Herme, a French pastry chef pioneered bold new flavors — like rose, olive oil and ketchup, in the late 1980′s.