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Egg-Themed Sweets - Easter 2008 - New York Magazine
Meringue Mountain
One Girl Cookies, 68 Dean St., nr. Smith St., Boerum Hill, Brooklyn; 212-675-4996
This dome gets its shape from almond cake layered with apricot jam and vanilla buttercream. The meringue frosting hides a legion of sugar-cookie eggs, so you can be discreet about poaching a few stragglers before dessert time ($56).
Highbrow Marshmallows
Bouchon Bakery,
10 Columbus Circle, nr. 58th St., third fl.; 212-823-9366
We love Peeps, but when Thomas Keller tries his hand at updating a classic, we take note (see haute Nutter Butters). His marshmallow eggs have unique flavors (cassis, lemon), and some have creamy centers; a chocolate-crumb coated version gives way to a dark-chocolate-ganache filling, and another covered in crushed pistachios is accented with cherry jelly ($9.75 per carton).
Painterly Peanut Butter
Dean & DeLuca,
order online at DeanDeLuca.com
If you want a sweet that’s a bit more solid, these hand-painted dark-chocolate shells conceal a mix of peanut butter, white chocolate, and crunchy honey-roasted peanuts certain to add heft to baskets (and tummies alike) ($55 for three).
Speckled Eggs
Jacques Torres Chocolate,
66 Water St., nr. Main St., Dumbo, Brooklyn; 718-875-9772
Mr. Chocolate fills his teeny white eggs with creamy peanut butter and paints their exteriors with pastel coloring for a surprisingly au naturel result ($9.50 for 10).
Reflection in Chocolate
La Maison du Chocolat,
30 Rockefeller Plz., at 49th St.; 212-265-9404
This veritable foot-tall sculpture combines a dark-chocolate pedestal, smooth milk-chocolate inner egg, and a dark-chocolate cutout shell. Plus, you can poke more candy through the sturdy exterior—just as long as you don’t turn up the heat ($550).
