Looking for something sweet and a bit different to celebrate Australia Day? Then look no further than these unqiue Lamington Macarons from MakMak !
So, why did you decide to create these macarons?
At MakMak, we love to create macaron flavours based on foods that exist in other forms, unexpectedly transforming them into a macaron. Strawberry Shortcake and our signature Hot Cross Bun flavour for Easter are two examples.
In creating the Lamington series, the aim was to capture the quintessential character of the lamington while also evolving the idea of what a lamington could be. Originally we were just going to do a standard lamington flavour but we were keen to boost the Australian-ness factor for Australia Day! That’s when we tried Milo and it was perfect.
But the classic jam & cream and cream-filled lamington flavours are hard to beat so we included those in the range too – but with our own twist. The “jam” is actually a handmade strawberry jelly flavoured with native strawberry gum (another nod to Australia Day) and we use burnt butter and vanilla in the buttercream to amp up the nutty/cakey characters.
The macaron shells for all three flavours are the same – chocolate-flavoured and covered in desiccated coconut. They look and taste just like a lamington, but with the unique texture of a macaron. A great macaron should be crisp on the outside, with a fluffy-chewy interior, and a punch of flavour. We think our Lamington macarons deliver on this while also taking the iconic Aussie lamington to a whole new place.
All About MakMak
Established by Carlos Heng in April 2010, MakMak Macarons is one of Sydney's leading macaron suppliers and was the first macaron company in Sydney to deliver. MakMak provides premium, handmade macarons to retail customers via its website at www.makmak.com.au, as well as to wholesale, corporate and event customers across Sydney.
MakMak’s flavour range changes frequently and is seasonally driven. The current range of innovative and seasonal flavours includes Honeycomb Orange, Peanut Butter and Belgian Milk Chocolate, Raspberries and Cream and Green Tea Latte.
Carlos first started making macarons at home in 2009, competing with a friend to master the recipe. Eventually they decided to consolidate their efforts, entering their macarons into The Bobby Goldsmith Foundation's Annual Bake Off in 2010, winning Best in Show and Best Fete Baking. That was enough to convince Carlos that MakMak had a future.
According to Carlos, the key to macaron success is an uncompromising focus on quality and a creative approach to flavours.
“My mission in starting MakMak was to create Sydney’s best macarons, on a par with those you find at the finest patisseries of Paris. The macaron is a notoriously fickle pastry and I spent a lot of time and effort, including two trips to Paris, to ensure the texture, taste and presentation of our macarons were just right,” he said.
Carlos is a qualified chef, having completed a commercial cookery course at TAFE and working at a number of hatted restaurants in Sydney, including the now closed two-hatted Pello in East Sydney.
Find out more at www.makmak.com.au