Debra, a stay-at-home mum of three, loves experiencing and sharing all that Brisbane has to offer; especially southside secrets.
Published March 6th 2012
First it was the cupcake craze, now macaron mania is gaining momentum.
The macaron, thought to have been created in a convent in France in 1791, is two miniature meringue morsels filled with buttercream, jam, or ganache. Especially difficult to make, the perfect macaron should be like an eggshell on the outside and soft and chewy inside.
Part of their appeal is that they come in a variety of flavours and colours: chocolate, raspberry, caramel, coffee, coconut, orange, lemon, lavendar, pistachio, and more. The list is endless.
Predominantly a French treat, the macaron's popularity in Australia has been rising since Adriano Zumbo's appearance on MasterChef in 2010. After the show aired, people lined up outside his patisserie in Sydney for as long as three hours, just to taste one of his zumbarons.
Sylvie and Thierry Serplet at Twist n' Roll (Rocklea) are experts at making macarons. You can either buy them at the factory in Rocklea or at Jan Power's Farmers Markets under the moniker Monsieur Macaron.
French patisseries are popular places to purchase macarons. Belle Epoque at The Emporium (Fortitude Valley) and French Twist at The Barracks (Petrie Terrace) are both worth mentioning for their melt in your mouth macarons.