The macarons look like those cupcakes that are actually soap, but they’re pretty. Colorful and like jewels. I hold the glassine box to my nose and smell nothing. The pads of my fingers are impossibly sensitive, trembling, and I’m gripped by a singular purpose. I eat them in order. Begin too bright, tart, or even too dark and robust and you’ll deaden your taste buds for everything else. Green is pistachio, and pistachio is perfect. The sensation of my teeth piercing the delicately crispy outer layer, easing into the ganache, the viscid chewiness, makes me close my eyes—it’s too narcotic, too
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