Macaron Magic

The glorious hues and flavours of these sandwich cookies fascinate gourmet palates

- Gita Hari

In the world of confectionery, macarons - the French bite-sized treats- are evolving to be the next big thing! No sweetmeat is as vibrant, scrumptious and glorious, as the macarons. Be the subtle pastel shades or bright hues, the creamy-sweet in multi-flavours, sandwiched between dainty and delicately baked shells, make this Parisian dessert a favourite among the discerning and refined tastes. Basically, the meringue shells are neutral in taste and practically any filling is yummy and it can also be customised to suit individual palate – chocolate ganache with vanilla, coffee, lemon, strawberry, raspberry. Bakers keep innovating with fillings but the popular ones are peanut buttercream and jam, velvety dark or white chocolate ganache or salted caramel.

Aniket Parulekar, an Independent pastry chef from Mumbai, illuminates, “Smooth, even shell tops, rippled fringes referred to as the “crown,” or “foot” and plane bottoms distinguish French meringues from the others. Texture-wise, they are light, somewhat crumbly, moist and chewy. Macarons that are perfectly baked is supposed to possess a distinctive deliciousness and luscious feature.”