In an earlier post, I described my exciting visit to Adriano’s Zumbo’s Patissierie [click here] and mentioned that I bought one of each of the flavoured Zumbarons available at the time. Initially I wanted to include this in the other post together but realized that it’d be too much so here is subsection of that post. Just take note that here are my descriptions of what each macaron tasted like to me and in comparison to the other macarons from Adriano’s patisserie. I understand not everyone has the same preferences in what makes a perfect macaron so I’ve tried not to be too subjective.
Pandan and sticky rice pudding (middle green one in the first picture): After eating the zonut and apple fields – it was difficult to tase pandan but it really hits you afterwards. The cream was mousse like and airy. Tiny bits of sugar sprinkled on top
Apple Pie: sweet salty tang with little chew bits in the cream – thick layer of cream, bits of brown sponge and think macaron shell. Smooth green apple shell. Smooth shell with chew centre bits.
Salted butter popcorn: textured shell, crushed bits of salted popcorn on the shell, fluffy meringue like macaron with a salted smooth and light cream.
Francesco brownie: solid feet, was not going to crumble in my hands. I nice strong/distinct cocoa taste, a thick creamy ganache like middle and smooth shell. Thick and smooth. I didn’t know this until much later, but this one actually had half a macadamia nut in the middle of it.
Ghana Milk chocolate: Smooth creamy milk chocolate blend. The ganache/cream was not as thick as the brownie but not mousse like either. Smooth shell and mild chocolate flavor. Medium smootheness
Bread and butter pudding: I was looking forward to this one the most. Smooth macaron shell with a textured cream, it had this really strange bits in it, reminded me of ginger bread? Medium solidity almost on par if not the same as the brownie.
Yoghurt and passionfruit: textured shell with (freeze dried?) passionfruit flavoured bits, very zesty passionfruit cream/curd. You can taste the yoghurt. This macaron had the most distinctive flavours and I quite liked it.
Salted butter caramel on toast: macaron was thick, chew and grainy (almost like a toasted slice of bread) with a toffee caramel centre. Smelt like a toasted loaf of bread as well. I’m not sure if it’s my thing. Its solid like the brownie if not more.
Blackcurrant: Thick solid macaron had a nice little berry zing to it. I would compare it to the brownie in terms of solidity.
Strawberry wasabi and green tea: Textured power shell (tasted like green tea) on the strawberry macaron shell. Medium/thick wasabi butter cream with some strawberry jam, I could taste a hint of wasabi, its very subtle. Not enough to ruin it, but there’s definitely a slight after taste.
Caramel au beurre salt : smooth macaron shell with deep toffee flavor coming from the mousse like cream. Just imagine a very light mousse texture or fresh cream texture without the obvious air bubbles.
Pineapple: smooth medium-light shell. Nice creamy slightly tart pineapple cream. Similar to the apple pie in terms of chewiness/softness and the Ghana milk chocolate macaron.
Whatever was left for the family to try. Yes, quite unsightly but as much as I would have like to, it would have been overkill to eat all of it at once.
Zumbaron tasting summary
All the macarons were very soft, each only had a very thin shell. Some had very obvious feet, other’s only a tiny rise. None of them were overly sweet
The Franceso brownie macaron had the thickest more chewiest texture and was the most solid in feel. Salted butter popcorn most light and airy (just how I’d prefer it). Pandan tasted the most strange, I registered the taste more through the smell rather than actual taste on my tongue. Passionfruit yoghurt had the most tang while the salted caramel on toast had the strongest aroma accurate to flavor. I was quite surprised at how distinct the scent was.
Apple pie was the all time favourite at home.
Overall, you’d get all sorts of mixed reviews. A lot of people tend to prefer other patisseries (i.e. La Belle Miette). I can’t give an accurate description of what I think of La Belle Miette’s macarons just yet because I’ve only ever tried two of their flavours and they were the first time I’ve ever had time. Since then I have made some macarons at home but in flavours which are difficult to compare with. (Try plain green tea or black sesame for strange – I really wanted to make black sesame macarons. It’s still a work in progress). In the end, it all goes to show that everyone has their own preferences. I just hope that this little descriptive review was helpful to some of you.