The original macarons date to 15th-century Italy (see the history of macarons).
The modern version evolved at the beginning of the 20th century, when Pierre Desfontaines Ladurée had the idea to join two meringues and fill them with ganache.
The fillings evolved to include buttercream or jam, and there is now a seemingly limitless array of colors and flavors.
How about macarons on a stick, dipped in chocolate and optionally in decorations—chocolate bits, dragées, sprinkles, and so on.
That’s what Chef Olivier has done at Mille-Feuille Bakery in New York City’s Greenwich Village.
Macarons are pretty pricey; most of us are not likely to end up with so many extras that we need to find more ways to enjoy them. But if you are so fortunate, get the sticks, melt the chocolate, and go to town!
The chocolate coating will help to extend the freshness of macarons. Or, you can freeze them. As a general rule of thumb:
Food on a stick even has its own holiday: March 28th is National Something On A Stick Day.
 The evolution of the macaron: dipped in caramel-infused white chocolate, on a stick.  Instead of dipping in chocolate, how about just a little chocolate to adhere the decorations? Photos courtesy Mille-Feuille Bakery | New York City.
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