Similar to the flavor explosion spawned by America’s cupcake craze a decade ago, French macarons are the new platform for widespread experimentation of unique flavor combinations in the dessert world. Tropical fruits, teas, espressos, liqueurs and other bold flavors are making their way into macaron fillings, and customers appear hungry for more. Macarons are one of the hottest trends going at bakeries and patisseries.
This meringue-based confectionery is made from a mixture of egg whites, almond powder, icing sugar and sugar. They are filled with creams or ganache. Traditional French macarons date back nearly 400 years to the 1660 wedding of King Louis XIV of France and Marie Therese.
San Francisco’s Tout Sweet Pâtisserie— a partnership between Top Chef Just Desserts winner Yigit Pura and Taste Catering and Event Planning’s co-owners, MeMe Pederson and Janet Griggs — features macarons in flavors such as Aztec spiced chocolate and Raspberry and Wu Long Rouge Tea.
In Seattle, pastry chef/owner Neil Robertson of Crumble & Flake Patisserie is pushing the envelope of macaron magic with unusual flavors derived from everything from aged balsamic to black currants or lavender.
Chicago’s Bennison’s Bakery unveiled new holiday flavors for the Christmas season, including gingerbread and egg nog.
So it is anything but plain to see that plain flavors of macarons may no longer cut it with today’s consumers, who more often are seeking out adventure in their desserts and flocking to bakeries and patisseries that satisfy their cravings for unique flavor combinations.
