Thursday, June 10, 2010

Macarune, her macarons & cookies

It all started from David's post on "Macarons, with only one O please" that I heard about Macarune and her story started from a humble kitchen in San Franciso. If you asked me about my opinions towards home bakers, I only have a word to describe. Passion. If one were to factor in profit margin and efficiency, you will notice the high cost spent on ingrdients and the inconvenience to collect your orders since they are often managed by the baker herself but so far, I haven't been disappointed with them and Macarune is no exception.

Selling a variety of French macarons, cupcakes, cookies and celebration cakes, the problem with home bakers is the minimum order and restrictions to choose more flavours and nothing is more attractive when Macarune launched its first variety pack sale in Singapore. An affordable price tag with surprises unveiling from her humble box of bakes.

For $30, Danielle, the founder of Macarune has included 3 flavours of her signature macarons and 4 types of cookies, each with a story behind it.

And for those who have heard about Macarune, you will not missed hearing praises with regards to her macarons.

Macarune's macarons

Danielle's all-time favourite, the Hibiscus is made of Dried Roselle and Persian rose tea. Arh, a floral combination that is often a favourite among the females. I have attempted to bake using natural ingredients and one of the most common hiccup encountered in using tea or plant products is the acid content. However, Danielle has skillfully incoporated hibiscus flower soaked in Persian rose tea to give an mild and all-rounder favourite to her fans.

Comparing with my all-time favourite rose macarons, Hibiscus is not as strong and intense. Hence, this turns out to be the sweetest macaron among the 3.

Vanilla bean raspberry involves the clever use of the common flavour, vanilla; blended neatly with tangy frozen fried raspberries. The resulting effect is having a first note of sweetness with a whiff of vanilla and the next note to be slightly tangy. The balance of sweetness and tanginess provides a nice twist to a conventional vanilla macaron.

The White Russian, both Yuan and my favourite is said to be a classic cocktail of coffee liquor and vodka. What makes this the most outstanding lies in the use of hazelnut in one of the shells, incorporating more crunch and nutty texture. Yuan pointed out that there is a nice fragrance which he felt is similar to maple syrup.

Overall, the flavours are very innovative and easily accepted but the setback comes with its texture. Some of the macarons have large air pocket, rendering it to be slightly crispy and sweet. Since the flavours are relatively mild, the first impression gotten is sweet. Do note that this varies with individual's threshold of sweetness since the use of sugar and icing sugar is inevitable when making a macaron.

Green tea shortbread

Generally, Danielle's version of a shortbread is different from the Scottish buttery shortbread. Less buttery and sweet; Danilelle's version comes with a nice texture which falls between crisp and soft.

Both the Earl Grey and Green Tea shortbreads are my favourite after the White Russian macaron. Reason being, the flavour of the tea lingers beautifully after the gentle crumbling and melting of cookie in the mouth.

Earl Grey shortbread

The slight bitterish green tea works well with the sweet Valrhona white chocolate drizzle while the flavour, Earl Grey is not overpowering and is sufficient to provide the omph factor. Though I can't feel the freshly grated orange zest used in this cookies, TWG Earl Grey works well for me.

Sad to say, I didn't like the Coconut Crisp as the coconut flakes were too much for me to chew on.

Fruit & Nut

Fruit & Nut, as decribed by Danielle, is very close to Cadbury's Fruit & Nut. With a texture of a half cake and half cookie, one will not complain since each chewy drop cookies surprises with generous chunks of toasted walnuts, pecans and raisins.

Lastly, Yuan's favourite, Double chocolate sablés with a hint of fleur de sel. Unlike the regular double chocolate cookie, this strikes to be a nice brownie-like cookie with lots of goodness from 55% Valrhona chocolate and cocoa.

Nice combination of macarons and light cookies. Something to look forward to instead of the regular biscuits available in supermarkets or patsseries, might be due to the difference in environment and culture Danielle is brought up in.

For more information, join Macarune on facebook with some enriching stories on her blog,

For enquiries, drop her a mail at daniellechong@gmail.com

P.S. My expectation for her macarons was alot higher than on other days as I have received a box of Laudree macarons on the same day. The entry on Laudree macarons will come shortly after this entry :D

3 comments:

ice said...

The problem with most macarons is that the flavor is mild hence rendering them overall just sweet, especially fruit flavored ones. That's why famed Pierre Herme's & Laduree's macarons are so good coz of the use of ganache fillings which brings out the intended flavor more intensely. I agree it's very difficult to bring out the flavor in tea flavored macarons & desserts, which explains why all the matcha disappointments.

I'm surprised Cookie Museum hasn't attempted to make macarons. Their tea cookies are quite intensely flavored, I should think their macarons will turn out well too.

David Koh said...

Hey Fen

Thanks for the shout out. I loved Danielle's White Russian macaron. Coincidentally I was given a box of macarons from ET Artisan Sweets that same night and I have to say that they were great as well but the White Russian was my favorite.

Fen said...

Ice: I totally agree on Laduree's macarons, the fruit flavoured ones are indeed an eye-opener. Haven't try Pierre Herme's though :(

Yea, I notice there isn't much one can do to the shells since the batter needs to ensure dry (hence, they age egg whites) so anything liquid cannot be incorporated into the batter. The key point lies in the filling which is often neglected. So far, I have only come across one baker, Tartlette that comes up with lots of ideas for the filling such as creme brulee, mascarpone, lemon curd, pate de fruits, etc... Wonder how is the effects of these...

Cookie Museum's macarons... Hmm... Hae Bee Hiam (蝦米香) and Nasi Lemak's macarons?

David: No mention, I should thank you for the lovely macaron post. Ok, one more candidate to go and I have tried all 3 macarons you have mentioned.

Do you know it is an agony to see macarons when they are not reachable...

Hehe, saw your post on facebook and I am surprised you devoured so many more than me within a day. That is alot of sugar.

Blog Widget by LinkWithin