This is the 6th post in the No Macaron Left Behind challenge series and 11th in the “my waist line is expanding while my bank account is decreasing†series.
The “No Macaron Left Behind” challenge came to an end the moment I boarded a plane in Sydney three weeks ago. But in no way am I leaving macarons in Australia! Several friends have already suggested ways to keep the tiny treats in my life, and I look forward to keeping the macaron love alive.
Between my last macaron post and my last morning in Australia, I made two more visits to the Rozelle and Balmain locations.
Long queue at a busy Balmain store front the day before Easter
I was surprised to learn that the price had increased from $2 per macaron to $2.30. They are still less expensive than macarons I’ve seen in other shops, but I didn’t expect the hike. What brought on the change?
If you read the last post, you may recall the suspicious macaron that was labeled “toasted white chocolate” but instead tasted just like the (foodgasmic) salted butter caramel. Turns out I was right, so the macarons below represent flavors 59-67 — not 100, but not bad!
59) Mint & chestnut (the dark green on the left)
I tasted the mint straight out of the gate. The flavor was like the fresh herb, and I found it more earthy than the sweet mint that is often paired with chocolate. Didn’t really take note of the chestnut.
60) Pine(apple) lime
Tangy in a good way! The pineapple did not taste like fresh pineapple but rather the flavor you get from the canned variety after it’s baked in a muffin or cake.
61) Hot cross bun
Probably the sweetest macaron yet — maybe too much so? It tasted like the real thing only much sweeter and with very moist texture.
62) Blackened rice pudding (I also saw this one called “toasted coconut and black sticky rice” on another visit — which better explained my tasting notes)
Hmm, had a coconut-like flavor with perhaps a little rice? The rice pudding flavor was difficult to detect — just tasted like coconut. The shells were dry.
63) Black sesame, licorice and lime
I tasted the flavors in the order above in terms of prevalence/intensity. Would have been more fun if the licorice and lime had come out a little bit more as the flavors changed on the tongue.
v
64) Japanese mayo
Take a look at the filling in the middle — it was incredibly soft and oozed out when I cut it. Perhaps the most fluffy/airy filling to date. One tiny bite and I couldn’t eat more as it was JUST like eating a spoon of mayo on its own.
After braving a 90-minute queue for the six macarons above, I fit in one final visit on my last full day for three flavors I’d yet to try.
65) Kaffir lime leaf and ginger
The ginger flavor appeared first, followed by a nice blend of both, with a ginger finish. Expected a bit of tartness but it was sweet.
66) Toasted white chocolate (on the left)
Yum! Reminds me of salted butter caramel, just less robust but in an enjoyable way. The toasted flavor is so nice! A keeper. And I don’t like white chocolate.
67) Vanilla
What a straight-forward, simple flavor to end on! See the dark flecks in the filling? I was hoping for a more intense vanilla bean taste , but this simple vanilla was nice (not “plain” as some call vanilla — how I probably used to think of it). And the cream oozed out. Moist!
Wow. After numerous visits, many more calories, nearly $150, and 67 flavors, the mission has come to an end — until I find a way to afford another trip to Australia! Here’s dreaming that SBS, Qantas, V Australia, Zumbo himself, the lottery, or an angel decides to fund a future No Macaron Left Behind adventure 🙂
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Pure torture looking at those beautiful macarons and knowing I can’t have any. ;o(
Maybe we’ll have to make some!! I’ve never tried before and I hear they’re tricky, but we’ll give it a go.
yum- hot cross bun sounds amazing. If you ever come to L.A. I have many macaroon places for you to try!
I’ve been watching food shows on a couple of different channels for the past week or so and building a list of places to eat when I do a cross country trip (hopefully in the next two years). Bring on LA macarons!!!
Here’s hoping that you able to make it back for more. 67 feels so… unfinished 🙂
Doesn’t it though? If it had been 75, that would have sounded better than…67? But at the same time, I remembered that Zumbo put out 67 flavors on Macaron Day, so it’s kind of perfect. Not perfect enough, however, to keep me from sampling more macarons the next time I’m in Australia. You know you’d be joining me in the queue, right?!
90 minute queue? Good lord! You really MUST have loved this place! <3 I'm with Simon. I demand more!
Erica, I would have stood in the queue all day — I knew once I left I wouldn’t be able to go for a very, very long time, so 90 minutes was nothing O:-)
I AM SO SAD that you’re done with these posts! I LOVE THEM!
and ew ew EWWWWW, the mayo one sounds so gross.
And the ginger, the last one sounds incredible! Yum, you’re so lucky to have tried so many!
I’m luck for sure, but my clothes aren’t so happy with me 😉
Thanks for your enthusiasm whenever there’s a macaron to be mentioned — I loved eating and sharing them, and it was always more fun knowing folks got a kick out of it!
Heather, I think you have created a monster in me . . . a COOKIE monster that is! Went to Zumbo’s today (2nd time since I arrived in Sydney less than 2 weeks ago!) & I can’t seem to get enough! I may just have to take over your challenge & keep it going until you join me for Macaron Day in November – YAY! (I can hope!)
I’m not quite as brave as you are though – I saw the Japanese mayo one & I don’t think I’m too keen to try it. I’ll try some unique flavors, but seriously, mayo?! That sort of sounds like my crepe disaster from Toast Cafe in Perth with the pumpkin & bleu cheese – what was I thinking ordering that?! 😉
I was a woman on a MISSION and other than not being able to afford every flavor on Macaron Day, I was not going to let flavors like MAYO turn me off. This is, after all, NO macaron left behind!
Oh, this is killing me – even this early in the morning. They look so good. I really want to try the licorice / lime one.
Thanks Kent 🙂 I can’t believe I can’t continue the challenge for a long, long time. One of my best friends is living in Sydney now, and I know she’ll be torturing me with loads of photos!
I’ve enjoyed this series so much and loved your flavor reviews! I’ll have to go back through them with a fine-toothed comb when I finally land in Sydney and head straight to Adriano Zumbo from the airport! haha. I’m kidding… kinda of…
HA! I would love if your first stop was to Zumbo 🙂 Nicole just got a flat in the neighboring suburb, so maybe you guys can meet up for macarons!
No Macaron Left Behind: The End?
That’s just a cliffhanger ending to season 1. Season 2 will follow eventually 🙂
The influence of the blog/challenge will grow, I think you may have started something in the UK now! It will come to pass in the history books of the future that you will be known as the giver of macarons to the world 😉
Shows will be created, like…
Ready, Steady, Macarons
Master Macaron Chef
One Macaron Hill
Star Wars: A New Macaron
Star Wars: Gluten Strikes Back
Star Wars: Return Of The Macarons
I can see this catching on 😉
How much do I love this comment?! Thanks Gav! 🙂