Sunday, November 16, 2008

Macarons from BakerZin

Yuan was craving for macarons after eating the chocolate souffle and chocolate splendor. Looks like he finds that desserts are never complete with macarons...

So, ta-dah, got 3 macarons from BakerZin, namely Blueberry (refreshing blended with white chocolate), Sweet Pleasure (Creamy Hazelnut with a slight flowery scent), WCG (Seduction of whisky and chocolate). He didn't look satisfied and thus I am leaving this entry for him to voice his opinions.


Yuan's Comments

Well as Fen pointed out, I was rather disappointed with today's macarons. The shells just collapsed and was so soft, with its outer shells lacking crunchiness. Overall I felt that I was eating chocolate and blueberry biscuit.

5 comments:

evan 이벤젤린 said...

i just realized bakerzin's macarons tasted exactly like the line's, from the shell to the cream used. both are equally bad, very soft with no significant taste. wonder if they use the same recipe?!

Fen said...

Yuan was initially satisfied with the chocolate souffle and chocolate splendor but he was completely disappointed when he took a bite of the macarons.

The shells lack the chewiness and the entire shells just crumbles with a powdery after-taste. As for the cream, it was okay.

From my vague impression, the vanilla macaron we had at the Line was one of the better ones. In fact, that changes our impression of macarons and starts our macaron spree. I had a picture of it under Buffets or Shangri-la Hotel, Singapore

Hareez Haiqal ™ said...

BAKERZIN AND ORIEL..
is that same?

Garlic said...

owh, I've made macarons a few weeks back, with my husband. The shell should be shiny, not matte like this.. It requires A LOT of practise to get the perfect macaron and when you got the perfect macaron, you can easily differentiate between the "right" and the "wrong" end product.

Fen said...

Hi Garlic, not sure if you have seen mypost on making macarons but I do agree with you that it is one tricky recipe that uses very basic ingredients but can go wrong in various steps...

However, once you have gotten right on the recipe and techniques... Infusing flavours into macarons becomes the next big headache...

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