The macaron, colourful, sweet, little meringue wonders of confectionery originating from France, the home of gastronome. Confectionery has its fashions, like many foods and just recently these wonderful petite macaron creations have been making a bright splash in the windows of patisseries and bakeries becoming increasingly popular. Although, it is thought macarons have been around since renaissance times, supposedly based on an Old Italian recipe, they seem to be hitting the food world by storm once again.
Macarons in Singapore and other countries around the globe are made in an array of eye-catching colours, from delicate pastels to the more vibrant, punchy colours. Very simple in structure they may be to look at but making a macaron is certainly not a simple of task. As many a pastry chef will tell you, it is a fine art to make a macaron, which can take hours of practice and patience to get the perfect batch. A macaron is not just a good looking sweet treat, they also taste absolutely delicious, with the outer shell made from two pieces of sweet, fragile meringue, flavoured in mouth-watering flavours to suit every palate such raspberry, vanilla, chocolate and the more savoury pistachio. Inside these two pieces of meringue, the fillings are spooned in the middle, which are just as delicious, some filled with jam and butter cream or the very indulgent chocolate ganache.
The macaron is not the cheapest dessert for various reasons, one being the ingredients for macarons is not cheap, and they contain almond flour, which is very expensive and quite hard to get in large volumes. Also, due to the macarons delicate nature, certain atmospheres can damage them almost instantly, for example, if it is too humid this will destroy a perfect batch of macarons, cracking the shells instead of giving that perfect smooth slightly shiny appearance. Macarons therefore, are very much produced on a supply and demand basis, which does also push the price up somewhat. When you think of the effort, care and attention involved then perhaps you can understand why they are not the cheapest confectionery you will buy. Perhaps you may be thinking, why not have a go at making these yourself? If you are tempted at making a batch of these you may regret it but the very best of luck, however more than likely you will end up with a very untidy kitchen and yourself lacking in patience!
So, if you are tempted to try out for yourself a highly popular macaron today and see what all the fuss is about, you need to look at where to find them. There are a few specialist patisseries and trendy coffee houses in cities, towns and even some little villages, where you will find them proudly displayed in little rows all lined up in colour order. You will discover the world of macarons is highly competitive in the food industry, as to who has the best recipe, look and taste. My only advice is, for you to go out and try some for yourself then you can be the judge of that.
Macarons in Singapore. Each French-styled macaron is an art piece. Appealing flavours, natural, smooth, light, not overly sweet. Obolo craft an award winning macarons!
