We (and you, and everyone else we know) have had more than our fair share of cupcakes in the past few years—in fact, we’d be happy to never see another frosting-topped mini-cake again. Thankfully, there are plenty of other pastries for the world to obsess over, and in 2011 it was the macaron. This delicate and pristine dessert appeared everywhere from Damien Hergott’s Bosie Tea Parlor to the first U.S. location of French macaron house Ladurée in Carnegie Hill. Pierre Hermé showed off his skills to a packed house during his ICC 2011 presentation, mixing up unique flavor combinations with his pea and white chocolate-mint macarons. From the Parisian chic of Los Angeles’ Bottega Louie to the entrepreneurial macaron making couple behind San Antonio’s Bakery Lorraine, we wonder if we’ll soon see these petite treats in smaller locales (finally kicking the cupcake off the map for good).