Comments on melbourne gastronome: Parisian macaron degustation / get over it, George...

Are you allowed to send macarons form France to Au...

2010-04-09T23:24:20.836+10:00

Are you allowed to send macarons form France to Australia ? They look sexy !

Ha! Yes I wanted to do the same thing. Just as wel...

2009-10-04T13:18:50.949+11:00

Ha! Yes I wanted to do the same thing. Just as well we were perfectly ladylike! :)

Oooh...we were ever so grown up with our salted ca...

2009-10-04T11:25:51.378+11:00

Oooh...we were ever so grown up with our salted caramel macaron taste test, as much as I wanted to rip it from your hand and have it all to myself ;-)

Hi Gourmet Chick, thanks for your tips. Melbourne&...

2009-10-04T09:53:33.758+11:00

Hi Gourmet Chick, thanks for your tips. Melbourne's macaron maestro Duncan made chocolate/passionfruit macarons for us at a food blogger banquet we had here in March!

Thanks Eating Melbourne, glad you like it! Your response to the George Calombaris hoo-ha was spot on.

Oh Belle! I'll be up in Sydney the weekend of the 16th Oct, alas not in early Nov. But definitely planning on a Zumbo visit...

Oh, it would be heaven to taste macarons from P. H...

2009-10-02T14:04:41.603+10:00

Oh, it would be heaven to taste macarons from P. Herme, et al! At least I have Zumbo :) Speaking of which, he will have 60 flavours of macaron for one day only on 6th Nov. You must try and catch it...

Salted caramel macarons... drool. My last visit to...

2009-10-02T11:34:25.430+10:00

Salted caramel macarons... drool. My last visit to Paris was 2 years ago, before discovering macarons, so I didn't go to Pierre Hermé or Ladurée.

Obviously I need another trip to Paris.

Thanks for the link by the way. Love love love your blog.

What a booty of macarons. In my view Ladurée is t...

2009-10-01T19:34:55.032+10:00

What a booty of macarons. In my view Ladurée is the best for "traditional" flavours such as chocolate and strawberry while Herme is the best for the more unusual combinations (I love the passionfruit and chocolate).

Glad you like the pics, Stephen and Johanna! Happ...

2009-10-01T15:16:17.240+10:00

Glad you like the pics, Stephen and Johanna!

Happy to oblige, cloudcontrol and penny!
A macaron is a variety of French petit four made from two halves of almond meringue with a filling (often a ganache) in the middle.
A macaroon is most commonly a sort of chunky biscuit, often containing large quantities of dessicated coconut (or sometimes almond), popular in Scotland and the US.
Although some Anglophiles like to anglicise the French spelling of macaron to macaroon when describing the meringue-y one, I prefer to use the French spelling because it avoids confusion with the coconutty one.
You can read more on the subject on Syrup and Tang's excellent macaron posts. :)

First - Congras on the win! Next, good question c...

2009-10-01T14:45:50.226+10:00

First - Congras on the win!

Next, good question cloudcontrol. I wonder that myself!
The colours of those macarons are so vibrant. I know of a friend that is opening shop in QV!YAY!

Colour me ignorant, but can someone explain to me ...

2009-10-01T14:21:55.763+10:00

Colour me ignorant, but can someone explain to me when/why these t hings stopped being macaroons, and started being macarons!?

those colours are amazing - and thanks for the lin...

2009-10-01T09:33:51.094+10:00

those colours are amazing - and thanks for the link to the melbourne larder post on george - v interesting reading

Ab fab. Great Pics. I can almost feel them melting...

2009-10-01T07:53:41.512+10:00

Ab fab. Great Pics. I can almost feel them melting in my mouth.