For the first time, I understand why some people are just CRAZY about French macarons. Standing in Victoria’s new Bon Macaron Patisserie, I have just taken my first bite of one of these tiny, brightly coloured, almond-meringue cookie-sandwiches.
The texture is a wonderfully sensory experience. The macaron’s outer shell is at first lightly crisp, giving way to a tender chewiness. Then comes the burst of flavour from the filling—a sweet and tangy sour cherry in the macaron I’ve chosen. Nibble by nibble, the confection melts away in my mouth, leaving a smile on my lips. Wow.
The outer “cookie” is a meringue made from egg whites, sugar, and powdered almonds. The key to the distinctive texture, says Bon Macaron co-owner David Boetti, is a refrigeration period after the meringue is made and before it is cooked.
The brilliant colour of the macaron delights the eye well before its flavour delights the palate. For authenticity, Boetti says, he and his partner Yann Fougere import their colourings from France, where both were born. They arrange their rainbow of offerings in a wide display case at Bon Macaron, grouping their macarons into three flavour categories: sweet, savoury, and combinations of both.
I decide to try the latter for my second selection, opting for an electric blue macaron. (I dare you to try to eat just one.) The mixture of blue cheese and pear is perfectly balanced, and remarkably satiating for such a tiny dessert. That’s one of the pleasures of the macaron. These sweet little treats stimulate the senses without the heaviness (and guilt) of a large dessert.
The price is $1.50 per macaron. If you buy six or more, you won’t have to pay any GST.
- Bon Macaron Patisserie (778-265-0850), 1012 Broad St., Victoria BC.