There have been so many times when in conversation, people have used the word macaroons instead of macarons. I know what you’re thinking – “What’s the harm in a misplaced ‘o’? Its not hurting anyone!”Actually it is. You’re hurting two cultures by meshing their foods together. Foodies all over the world are groaning at this catastrophic error.

A macaron, which has been so very quickly adopted by Sydney dessert culture as being the ‘in’ thing to eat, is from France. Neither is it a cake, nor a biscuit. It is a macaron. There is no comparison to it in the dessert world. And I hate when people refer to it as a sandwich, those people should be shunned.

The best way to describe it is two meringue-based circular shell filled with a type of ganache. This would be a technical way of describing it however unfortunately it doesn’t really capture the essence of the dessert. Eating a macaron is, by far, when done correctly, one of the most pleasurable experiences you will ever have.  It is inspired, especially in the incredible flavours. There is a huge range of flavours and textured macarons.

The key to the humble macaron is that the meringue based circular shells are soft and fluffy on the inside with a very thin casing of shell. So that when you bite into it, the texture of crunchy and soft have a party in your mouth. But wait, then comes the filling, which is a decadent and creamy sensation, an explosion of flavour that accompanies the texture of the shell. It really is a masterpiece of a dessert. The biggest factor for this dessert is the temperature. It has to be at an exact temperature. Eaten when it is too cold or even slightly warm will ruin the entire thing and one should not even be bothered.

The best Macarons in Sydney is Baroque Bistro, a french patisserie, 88 George Street, Sydney near Circular Quay in The Rocks. They have an incredibly amazing range and the macarons are made to perfection:from colour, texture, flavour, smell and temperature. All credit goes to the master creator for Baroque’s Macarons, Jean Michel Raynaud.

A macaroon, on the other hand, is basically a biscuit cake in every sense of the word. Its origins are Italian and its made of either coconut or almond. A macaron is an art form and is complex. It required planning and understanding the steps to make them and advanced baking knowledge (if you’re going to do it correctly). A macaroon is something you can whip up at home when you have basic ingredients and don’t want to make too much of an effort.

So there you have it. Never make the mistake ever again.