Mac Hunt

Despite the title, must say that I didn’t intentionally seek out them out on the trip downunder. Surprisingly, these colourful, dainty, charming and yet fragile morsels are more easily available thesedays! Latest fad perhaps?? No longer an elusive rare treat found in specialist gourmet shops or limited to the regions of France, notably the famed Laduree or Pierre Herme. Though none could be found at McDonalds yet ~ read more here or here, needless to say there are some cries of outrage in the patisserie industry by the mere thought of it being sold there!! But as consumers I'm sure we aren't complaining.

In fact, easily found them from the cafes below (unfortunately didn’t manage to taste those from LePetit Gateau where I'm told is pretty good too).

Laurent – tried their mango-passion fruit, strawberry, chocolate & pistachio

Cacao – tasted their chocolate, salted peanut butter & passion fruit

Jones the Grocer – ate their pistachio

Browns – indulged on their blood orange

Side note that Browns also have other delicious looking desserts.

Assorted cakes.

Variety of muffins, cupcakes and sandwiches.

With a free flow of supply, couldn’t pass up on sampling some as I went along as I've been wanting to compare the difference between the homemade ones and those made ‘professionally’. NOT saying I make the best macarons but just wanted to check that I’m heading in the right direction so to speak.

OK, enough chatter, what’s my take?

Out of all the macarons tasted, my PERSONAL FAVOURITES are salted peanut butter from Cacao and mango-passion fruit from Laurent. The rest were a little dull in taste for me.

In terms of ‘size’ or value for money, Jones the Grocer wins this hands down. For AUD2.50, you’ll get a really BIG treat! Compare that with Browns which is small. In fact the rather tiny (if not a tad minuscule) circle might just make you cry – about the size of a AUD0.20 cent, mind you that their 20cent coin is about our Malaysian RM0.50cent coin.

BUT SIZE ISN’T EVERYTHING - is it??? lolz

Even though the macaron from Jones the Grocer is the largest, taste-wise and aesthetic appeal looks-wise it was lacking. Also found it rather chewy and bland in taste. As hard as I tried telling my brain that its suppose to be pistachio but sadly the taste just didn't come through.

Filling wise, Browns seem to have made and stored them at the right temperature as the fillings from the other stores were on a ‘soft’ side. A little too ‘mushy’ for my liking. But the Browns blood orange macaron was way too neon shocking orange; prefer them lightly pastel and more natural coloured looking.

As for the shell itself, noted that Browns were hollow. Should I be shouting for joy? Maybe not as some would say that it is not suppose to be hollow.

Cost-wise if you like to know and really with the marginal difference, what you really should be looking for is quality and the overall pairing with the filling combination:
Laurent – AUD2.40
Cacao – AUD2.4
Jones the Grocer – AUD2.50
Browns – AUD1.95

Yes what can I say, when you indulge on a macaron – you DO NOT just shove it into your mouth and devourer it all in ONE BIG BITE, but take tiny nibbles and dainty appreciative bites. Like fine wine or aged cheese, you first need to check for its appearance as to whether it has the very important ‘feet’ (like ruffled skirt bottoms), of the right ‘bite’ size and has a nice ‘dome’ shape. Actually only Laurent had really puffed out or obvious protruding feet while the rest had feet but the high ones – haha, hope I’m not losing you with the small semantics but I think the type of feet depends on which method the macaron is made ~ Swiss, French or Italian method. Don't want to bore you with technicalities, but if interested you can read more from Ms. Humble.

Before you write me off as a self-described ‘macaron snob’, I’m not. But having self-taught to bake these French confection from scratch the hard way, pouring through countless books and relying other blog bakers for handy tips and understanding how ‘finicky’ they can be to getting it right and perfect, its hard not to savour eat one without appreciating or getting all excited about them for their true essence.

There is not only a specific 'art' in making macarons but also on savouring this decadent dessert. What can I say – its French, and not just any French food but supposedly a ‘fussy high-class’ one too (thus all the elaborate ‘etiquette’ that goes with it)!!! haha

For more specific connoisseur instructions on how to eat a macaron, read more here or here.

In summary, you do not EAT macaron but savour and appreciate every indulging bite!!!

Shape, colour, size, feet, filling….what’s more important is not just that they are pleasing to the eye but also worthy to the palette, which you must agree with me is all very personal! :)

Will end the post by way of passing that if you want to experience the coffee café charms, Melbourne is really a place for this – there is so many cafes (each with their own unique charms and appeal) to choose from that you may have to be rolled out of Australia if you tried them all, not to mentioned that you’ll probably be super ‘high’ on caffeine!! In fact noticed a steady interest and trend with Melbournians, all taking their coffee to a very refreshing but also serious level!!! More about this in a later post.