a small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling.
NOT mac-a-roon which is a coconut dessert in the shape of a pile of poop.
Now that that’s out of the way, I went to a lovely tasting event held by Monplaisir Delicacies a couple of weeks ago.
Monplaisir is a bakery hailing from Calgary, Alberta that specializes in macarons using only natural ingredients.
I felt like a kid! I could take a macaron off a display tier and it would immediately be replaced by a new flavour! The staples are all there (think pistachio, caramel, vanilla), but what I’m always looking for are the more complicated flavours that take your mouth on a journey. Lucky for me they had macarons to delight this foodie! With choices like Margarita and La Parisienne (think champagne), which are way more than one note flavours most people are satisfied with, I will say I was pleased.
Monplaisir would be a great new addition to the macarons scene here in Vancouver. I would definitely choose their product over a lot of other options that are out there.
Looking to see them join us soon!
Alas Pierre Hermé still only resides in Europe. Bummer.