Macaron Sweeterie Opens Softly on Mass Ave.

Much like environmentalists might argue that green is the new black, sweet-toothed foodies claim macarons are the new cupcakes. And in Lexington, Sella Abalian is betting the store on it.

A former interior architect who has spent the last nine years as a stay-at-home mom, Abalian is re-entering the workforce with Macaron Sweeterie, a take-out spot of macarons, gelato and espresso that opened April 19 on Massachusetts Avenue.

“It was time to go out and start a new venture, and here we are,” said Abalian. “Our whole model is that we want you to feel like you’re in Europe when you come in, because of all of the European delicacies.”

Not to be confused with the coconutty macaroon, macarons are made of almond flour, egg whites and sugar. The predominantly French today come in a wide variety of colors and flavors.

“They’re kind of a finicky cookie, sure, but they’re really a delicacy,” said Abalian. “They’re different, and the flavors are endless.”

On a recent weekday afternoon, Abalian and daughters Sirena, 13, and Minna, 9, were busy working behind glass-encased counters containing a rainbow of macarons and at least a dozen different kinds of gelato.

Going well beyond the traditional vanilla, chocolate and rose flavors, these macarons included passion fruit, green tea and lavender-honey varieties – and some of them made by Abalian.

“I was so amazed by the colors, from my background, that I just tried it,” she said of baking the cookie-like almond pastries. “They’re getting popular in New York and California, but in the Boston-area, I think we’re probably the only ones selling mainly macarons.”

Also because of her background in architecture, Abalian said she imagines Macaron Sweeterie will become known for its gift-packaging. She envisions customers coming in to purchase macaron pyramids and boxes filled with pastel pastries.

The April 19 opening was a soft one, according to Abalian, who said a grand opening is possible in June. By that time, Macaron Sweeterie likely will have debuted its “macalato,” a macaron-gelato marriage that will mimic an ice-cream sandwich.

“We will always have something new,” said Abalian. “We want to keep people coming back to see what our new flavors and creations are.”