If there's one thing that gets everyone's attention, it's the recent article on the best macaron by Time Out magazine that judged MakMak to be the best place for the little bitefulls. It certainly got mine. Having only recently opened a new pop up store in Newtown down King St, I was keen to try what they had on offer.
Sand... That's the first thing you notice. They've got a beach thing going on that's meant to emulate the Australian summer.
They've got a running kitchen at the back in open sight but it's surprisingly quite laid back an relaxed contrary to what I envisioned most kitchens to be like.
The consistency of the macarons, that's the next thing you notice. By golly they're all so perfect, not a cracked shell in sight and all the same consistent size. They're 3 dollars each of 2.50 each when you buy a box of 12.
I like the way how they all hide little surprises inside. Purists might disagree but I found the whole hazelnut inside the gianduja and the little jubes in peach and raspberry to be quite interesting. They've got the texture right, the shells are intact, the feet existing, the colours are glossy and attractive (peach and raspberry, I'm told, has the colours of life savers, the strawberry, vincotto and pink peppercorn has interesting little dashes) the flavours are true and interesting without being over the top and the synonymous sweetness is there that comes with the macaron name. Overall we had a delicious batch of macarons.
Little nice touches make Makmak special. The perfect glossy shell, perfect consistency, little surprises inside. They even include circle a list of macarons you bought and include it within your box so you know what you've eaten. Nothing quite as embarrassing as having your 7th macaron in a row and thinking... 'Ohhhh I think I taste a little strawberry, oh wait turns out it was passion fruit' (by that stage in gluttony, any sort of sugar tastes like sugar). They're open until 15th of January so it's in your best interests to pop down to give it a look while it's still there.
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