February 2nd, 2009
Mad About Macarons
Forget cutesy cupcakes – the macaron uprising is in full swing.
And by macaron we mean the feather light, ganache filled, almond-meringue buttons perfected by the patisseurs of Paris.
Here in Toronto, two passionate pasty chefs, Allyson Bobbitt and Sarah Bell have spent the last nine months mastering their version of the French macaron at Bobbette and Belle. Inspired by the confections of the “Picasso of Pastry” Pierre Hermé, they traveled all the way from their Toronto kitchen to his famous boutique on Rue Bonaparte in Paris in the name of research. The end result—delicate and sweet and buttery smooth—is nothing short of divine.
Bobbette and Belle is already on many a bride-to-be’s wish list (think Marie Antoinette-style bonbonnieres, centre pieces and shower favours). Just imagine a wedding cake made entirely from tiny espresso, vanilla, passion fruit, caramel and raspberry macarons.
Let them eat cake.
Packaged macarons from $5-$15. Individual macarons, $2 each. For more information, contact Allyson Meredith Bobbitt & Sarah Bell at 416-828-6834 or info@bobbetteandbelle.com.
