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.
Must-try flavours: Thai iced tea and Baileys
PasarBella at #02-06 The Grandstand, 200 Turf Club Road | 6466 1498
Must-try flavour: Antoinette (milk chocolate, Earl Grey tea ganache with raspberry confiture)
#B1-08/09/10C Palais Renaissance, 390 Orchard Road | 6735 6392
Must-try flavours: Orange blossom and caramel with salted butter
#02-09 Ngee Ann City, 391 Orchard Road | 6884 7361
Must-try flavours: Chocolate lavender and champagne
356 Joo Chiat Road | 6440 9273
TWG Tea Salon
Must-try flavours: Vanilla bourbon tea and kaya, and Moroccan mint tea
Various locations including #02-21 ION Orchard, 2 Orchard Turn | 6735 1837
High 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
Must-try flavours: Green tea and cherry, and salted hazelnut praline
#01-40 Millenia Walk, 9 Raffles Boulevard | 6338 7578
ET Artisan Sweets
Must-try flavours: Black forest and summerberry
#01-35A The Grandstand, 200 Turf Club Road | 6468 6700
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 to more adventurous matcha, olive, oolong tea and whiskey chocolate.