Michel's Patisserie adds Rosewater Macarons to its menu
French macarons not to be confused with macaroons.
Michel’s Patisserie's Chef Matthew Schwab wanted to set the record straight.
"The two desserts may share a similar name but that’s about it; the moist dense coconut confection that resembles a slapdash haystack, macaroon, is worlds apart from the elegant little buttercream filled sandwich with the crunchy meringue shell," said Patisserie Chef Matthew Schwab.
Schwab said the new crunchy meringue macaron is a perfect addition to Michel’s menu as a true reflection of the traditional French sweet, and is not to be mistaken with the chewy coconut imitation.
“Our patisseries give customers a taste of France every day, and we’re excited to add an iconic French dessert to our menu further demonstrating what customers can expect from a gourmet café experience,” he said.
“The Rosewater Macaron is pale pink and red enclosed with a light, delicately fragrant rosewater cream, and will be available in stores this week as part of the exclusive ‘Taste Of The Great Australian Bake Off’ range.
“We are educating Australian’s about the difference between a macaron and a macaroon – after they’ve tried this delicious, crunchy treat they will surely never make the same mistake again!”
The ‘Taste Of The Great Australian Bake Off’ range, inspired by Michel’s Patisserie’s partnership with LifeStyle FOOD’s The Great Australian Bake Off, features products reflecting each week’s theme from the program in Michel’s stores across Australia.
“Each week customers will get to see new products that have been specially crafted to fit with the show’s weekly baking themes,” Schwab said.
“The Rosewater Macaron has been uniquely crafted to fit with this week’s baking theme ‘cookies and tray bake’, giving customers at home a real taste of the show. We want our customers to be a part of the excitement, so we will also be giving away ‘macaron packs’ on the Michel’s national Facebook page.”
