60 PUNCHMAGAZINE.COM {food coloring} Jackie Peng is living the sweet life. “I’m a huge dessert fiend,” she admits. “I have to have dessert after every meal.” But she’s a dessert fiend on a mission. “I plan to convert everyone out there!” Her plan for taking the world by sugary storm? Macarons. But not just any kind of macaron. Fatcarons. (Or “fat macs” as they’re also called.) A Korean twist on a French favorite, these meringue-based masterpieces have a more generous amount of filling sandwiched in a larger shell. “They’re thicker, they’re creamier, they’re chewier …. It feels like a heftier dessert,” Jackie describes. Though one might be tempted to picture this macaron maker wearing pastels to match her pastries, Jackie cuts a sleek figure in jet-black befitting a business-savvy entrepreneur. As owner of Anytime Macarons, Jackie has introduced a food ATM (an elevated vending machine) to satisfy dessert devotees in a new way. “People always think of vending as fast chips, drinks, sodas, things like that,” Jackie says. “But I want them to know that you can actually get a really good quality dessert in a vending machine as well.” A baker’s daughter, Jackie grew up surrounded by a host of flaky, buttery things. Her first job as a teen was working a register at her parent’s French pastry shop in Houston. “I would help my dad macaron atm words by JOHANNA HARLOW photography by PAULETTE PHLIPOT
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