CONVERGENCE MAY - JUNE 2016

Food Indulgence
Are these
the 10
Best
Macarons
in the World?
Travelling to a destination just for the food
is a strong drive factor among many
travellers. But would you be willing to book
a flight, rewire your body to the local time
zone and patiently queue up for long hours
just so you can stick your teeth into some
brightly-coloured mini meringue macarons?
Macarons are silky smooth-skinned, soft and delicate
pouches of happiness that comes in every flavour
and colour imaginable. However, if it is sandwiched
together with gooey fillings such as ganache which
is chocolate truffle cream or butter cream, it is
referred to as a gerbet.
Essentially made with egg white, icing sugar,
granulated sugar, almond powder or ground almond,
and food colouring, these days, macarons are
whipped up with quirky flavours such as foie grass
or sandwiched with ice-cream, a delectable and
suitable treat for those in hotter countries!
But, who makes it better? Who gives you macarons
that melt in your mouth without you even realising
if you’re eating the macaron or its filling, the transition
so smooth, it evades your mind. Are you salivating
yet? Here're some of the industry’s cream of the
crop and it being Malaysia, several local options
have been added to the mix too!
Pierre Hermé
If he’s dubbed the ‘Picasso of Pastry’ by French Vogue magazine,
do we even need to provide further explanation? With stores in
Paris, Tokyo, London and several other cities including Dubai,
Pierre is slowly yet surely dominating the macaron scene. Leave
aside regular flavours when you’re in the vicinity and live life a
little dangerously by opting for perhaps the strawberry and wasabiflavoured
Magnifique, olive oil with mandarin orange or the dark
chuao chocolate-and-currant-flavoured ganache.
57