Taste the difference: Adam and Emma Johnson only use real flavours; no imitations allowed. Picture: Jane Dyson
DELICATE, pretty macarons are the delight of many a sweets lover, but the ruin of many a home baker.
With the opening of macaron maestros Baked Patisserie at Kirrawee, there is no need to faff around with ageing your egg whites and triple sifting your almond meal as they’ve done all the hard work for you. The delicious jewels are very wallet-friendly at $2.20 each.
Baker Adam Johnson trained under the same baking masters as dessert king Adriano Zumbo and worked at Lindt, so he really knows his sweet stuff.
Along with wife Emma, they started a home-based business selling macarons to eateries, then opened their own store eight months ago.
‘‘It was something we always wanted to do,’’ she said.
The store stocks a selection of flavours including vanilla, salted caramel, peanut butter, cherry ripe, choc mint and a different ‘‘macaron of the month’’. This month’s flavour is redskin, based on the childhood favourite.
When asked for lolly hints, Adam suggested buying rather than baking.
‘‘They are one of the hardest things home bakers can make,’’ he said.
Baked Patisserie also sells a wide selection of cakes, tarts and pies.
Details: 1/10-14 Marshall Road, Kirrawee; 0415 232 557.
Or see more food ideas and recipes at thehungrymum.wordpress.com/