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2008-06-03
LGB's French macaroons are probably the best in town. I have tried Jean Paul Hevin's macarons and they do have great flavours like orange ginger and gianduja (hazelnut chocolate). Antique's macaroons are leaning on the sweeter side. Then what makes LGB's macarons stand out from the crowd? The flavours appeal to me the most, with a wide range of fruit flavours and combinations with chocolate. You'd be surprised to realize how these little bites can make you swoon...15 dollars apiece, macarons are
15 dollars apiece, macarons are crispy on the outside, moist on the inside. The filling is sweet, without the teeth-cloyingness that gets you all hyped up. If there is one thing to complain about that has to be the taste of almond flour used here, given it has been masked by the main fruity favours the almond seemed to have diminished in character as well.
Eating your way across all the flavours is easier than I thought. Over several visits I have accomplished that. PASSION FRUIT (dark chocolate ganache inside) remains a favorite among all flavours, as the balance between tangy passion fruit and dark bittersweet chocolate balance out each other. Earl Grey and Rose are second on my list. The latter gives off a sharp but not overwhelmingly pungent rosy smell. OLIVE is another surprising hit, given a savoury ingredient could blend in such harmony with almonds and chocolate. You can taste it in the olive oil infused ganache filling, and it is wonderful if you can get pass the evergreen coloured macaron in the first.
MANGO+LIME and CASSIS (blackcurrants) are both fruity but somehow lost the necessary tang from the fruits themselves. I would prefer less sugar on that. FRAMBOISE (raspberry) tastes just like raspberry jam out of a jar... With the colours brighter than a rainbow, LGB's macarons can certainly feast the eyes and entertain our tastebuds as well. Makes a tea-time extra scrumptious with a mug of coffee to go with...I know it may mine absolutely wonderful each time.
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