244 330
WINE&DINE
244
November14
By Amy Greenburg
Whether it’s their sweet taste, light-as-a-feather
texture or endless number of eye-catching, candy-
coloured varieties that always look oh-so-Pinterest-
worthy, there’s no denying the irresistibility of the
French macaron – the meringue-based treat made
with egg whites, almond powder, ground almonds,
icing sugar, granulated sugars and more. Here’s
where to find some of the best on the island.
Bonheur Patisserie
Must-try flavours:
Thai iced tea and Baileys
PasarBella at #02-06 The Grandstand, 200 Turf Club Road
6466 1498 | facebook.com/bonheurpatisseriesg
Antoinette
Must-try flavour:
Antoinette (milk chocolate, Earl Grey tea
ganache with raspberry confiture)
#B1-08/09/10C Palais Renaissance, 390 Orchard Road
6735 6392 | antoinette.com.sg
Ladurée Boutique
Must-try flavours:
Orange blossomand caramel with saltedbutter
#02-09 Ngee Ann City, 391 Orchard Road
6884 7361 | facebook.com/pages/Ladurée-Macaroons
Centre PS
Must-try flavours:
Chocolate lavender and champagne
356 Joo Chiat Road
6440 9273 | centre-ps.com
TWG Tea Salon
Must-try flavours:
Vanilla bourbon tea and kaya, and Moroccan
mint tea
For locations, visit
www.twgtea.comHigh Society Marina Bay Sands Café and
Restaurant
Must-try flavours:
Coconut lime and caramel banana
#B2-47/48 The Shoppes at Marina Bay Sands, 10
Bayfront Avenue
6688 7522 | highsociety.com.sg
Pattiserie G
Must-try flavours:
Green tea and cherry, and salted hazelnut
praline
#01-40 Millenia Walk, 9 Raffles Boulevard
6338 7578 | patisserieg.com
ET Artisan Sweets
Must-try flavours:
Black forest and summerberry
#01-35A The Grandstand, 200 Turf Club Road
6468 6700 | etasweets.com
Did you know?
Though the macaron – not to be confused with the
coconut-based
macaroon
– is a primarily French
confection, there’s been some debate about its origins.
While some say the macaron was created in 791 in a
convent in Cormery, France, others have traced the
tasty treat’s French debut to the arrival of Catherine
de’ Medici’s Italian pastry chefs, whom she brought
to France with her in 1533 upon marrying Henry
II. Regardless of which it was, the macaron gained
popularity, particularly in the late 18th century when
two nuns, seeking asylum in Nancy during the French
Revolution, baked and sold them in order to pay for
housing; these nuns became known as
les Soeurs
Macarons
, or “the Macaron Sisters”.
It wasn’t until the 1830s that French macarons started
to be served sandwiched together, with the addition
of jams, spices and liqueurs. Today, there are many
popular variations with ganache, buttercream and jam
fillings. Countless flavour creations and combinations
are being dreamt up all over the world – from
traditional chocolate
and strawberry
t o m o r e
adventurous
matcha, olive,
o o l o n g t e a
and whiskey
chocolate.