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.
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.
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.
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