There has been quite a fuss made lately about the perfect macaron. Once a simple, French sweet, the macaron madness in Melbourne has brought patissieres and avid sweet tooths out of the woodwork for these treats.
So much so that a macaron competition was held this week to find Melbourne’s Best Macaron. Judged by a panel of industry types, the search included pastry chefs from all over Melbourne, who supplied their most creative take on what was once a humble biscuit. 20 Establishments, 33 macaron-maestro chefs and hundreds of macarons filled the Tea Room at NGV International, as the final prize was awarded to Tim Clarke and Jordan Schrader of Cacao Fine Chocolates & Patisserie, who entered a tomato macarons, still on the vine!
The event was open to anyone who had a passion for delicious treats, expert or not. Runner up was Josephine Acker Tuil supplying Earl Canteen. An un-qualified pastry chef, her intimate understanding of patisserie stemmed from her inspirational aunt, who developed the family’s own Parisian macaron recipe.
The Designer category was particularly popular, and allowed the chefs complete creative freedom and imagination to showcase the limitless culinary potential of the macaron with extravagant displays of the sweeties on cheese boards, as cakes, eyeballs, sushi and with vegemite to boot.