Top 10 Macarons
Where to get the best of the French pastry, right here in Manila.
(SPOT.ph) The macaron is a quintessentially French pastry that actually traces its origins to Italy and Catherine di Medici, whose chef first baked the cookie in 1533. The very first macarons were made with only almond flour, sugar, and egg whites. It wasn't until the early 20th Century that Pierre Desfontaines of Ladurée, a Parisian pastry shop, created the "double-decker" macaron by adding ganache as filling between two cookies.
Fast forward to 2012, and the macaron is fast becoming as common in Manila as, well, the local pacencia. But to this day, those three basic ingredients still form the main components of a good macaron, along with a shell that has just a touch of crunch, a well-baked cookie, and a filling that boasts flavor. SPOT.ph went in search of the best ones in Manila's stores and stalls. Our favorites:
Photos by Sasha Lim Uy (Da.u.de), Warren Espejo (French Baker), and Joanna Manalastas