From Across the Kitchen Table: MakMak Macaron Tasting and Demo Class at Williams-Sonoma, Bondi Junction

Macarons are light meringue cookies made from almond meal that are sandwiched together
with buttercream, ganache or jam. These bite-sized treats are said to be produced in Italian monasteries possibly in Venice since the 8th century A.D. It was only during The Renaissance (1533) that it was introduced to France when Catherine de Medici brought her chefs with her upon marrying Henry II of France.

In recent years, these tiny morsels have experienced a huge resurgence in popularity around the globe.
Without a doubt they are here to stay.

Last Sunday I had the privilege to join in on a wonderful MakMak Macaron Cooking Class at Williams-Sonoma in Bondi Junction. Thanks to Carlos and Daniel of MakMak for sharing with us their expert knowledge and insights on how to achieve perfect macarons and demonstrating to us on how to make ganache. We had such a great time learning the techniques, meeting fellow foodies and best of all having a free taste of macarons!

Here are their Seasonal Flavours:
Caramelised Pistachio and Dark Chocolate

Ancho Chilli and Drak Chocolate
Salted Honeycomb Butter
Gula Malacca Pandan and Coconut Custard
Fluffernutter (Peanut and Marshmallow)

Move over Laduree and Adriano Zumbo, Time Out Sydney declared MakMak's macarons to be the best in Sydney.

In a blind tasting by celebrity chefs Peter Gilmore (Quay), Christine Manfield (Universal) and Ross Lusted (The Bridge Room) they unanimously voted MakMak number one based on the macarons' texture, flavour, lightness and presentation ahead of local and international heavyweights.

No wonder the first bite I took reminded me of Pierre Herme's macarons!