It sounds like macaron diehards are wishing they could undo the out-of-control popularity of their favourite treat – if this article in today’s Wall Street Journal is anything to go by, anyway. There’s always something compelling about a foodfight – and this one especially, when fans are so fired up about seeing an artisan pastry become factory-produced, frozen and then dispatched to McDonald’s to be sold.
Even though the article focuses on the U.S. and French affair with the sweet, I guess some people here might draw parallels with the macaron hype that followed Australian Masterchef last year. Certainly, it made it tough to go to Adriano Zumbo at times, especially when you lined up with the one-track obsession of getting a box of Salted Popcorn Macarons, only to get to the front and find basically crumbs left.
On the upside, it meant almost every patisserie had a colour-deck of ganache-filled treats in its window. One easy and queue-free place I often get macarons is St Germain Patisserie in Redfern. The range is small, but I find it hard to pass up the Mango, Raspberry and Peanut Butter flavours. And the price is a bargain (six for $9, at last check). Who needs Maccas, really?
St Germain Patisserie, 88 Rosehill Street, corner Gibbons Street, Redfern, 9319 7161