Bon Macaron Patisserie


Flavour Profile: Whiskey & Chocolate

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Whiskey and chocolate is the new wine and cheese. It’s true! A Mr. Greg Clark of assures us that at the renowned London hotel The Connaught, you can secure yourself a dram of whiskey paired with chocolate for a mere £50!

Or, OR… you could pop in Bon Macaron and secure yourself a whiskey and chocolate pairing in the form of our latest macaron for… $1.50. Just saying :)

In case you are inspired to try some of your own tastings, though, here’s a handy guide we sourced from Brix Chocolate:

Extra Dark (70%) Pairs well with strong, spicy whiskies, generally aged in sherry casks Bruichladdich Octomore, Amrut, Nant Tasmanian Single Malt unpeated Whisky, Single Malt Whisky, cognac and armagnac

Medium Dark (60%) Pairs well with smoky, spicier whiskies, generally aged in sherry casks: Talisker Storm Scotch Whisky, Chiva Regal 12 year old, Yamazaki 12 year old single malt Japanese whisky, Bowmore Scotch Whisky, Drambuie 15 year old Scotch Whisky Liqueur

Smooth Dark (54%) Pairs with smooth, sweeter whiskies aged in bourbon casks: Glen Moray 12 year old, The Dubliner Irish Whiskey Liqueur, Poitin Irish Whiskey, Tasmanian Lark Single Malt

Milk Chocolate (46%) Pairs with whisky liqueurs and smooth, sweeter whiskies with caramel and/or vanilla tones, often aged in bourbon casks: Drambuie, Monkey Shoulder Blended Malt Scotch Whisky, Glen Grant 16 year old, Starwood, Glenlivet 12 year old Scotch

Sláinte, friends!

Flavour Profile: Daiquiri

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This means lime and rum, friends. What better way to celebrate a long weekend??

The world’s most famous daiquiri aficionado is non other than legendary booze hound and genius author, Mr. Ernest Hemingway. Hemingway spent a lot of his life in Cuba, and when he was there he could often be found at one particular little bar, chain drinking daiquiris—his record was apparently sixteen in one night! That bar is still in Havana. Now called El Floridita, it opened in 1817 under the name The Silver Pineapple (“La Piña de Plata”).  (Best name ever.) We’d of course advise moderation with both your drinks and your desserts, but should you accidentally consume sixteen daiquiri macarons in a row (happens to the best of us!) we’re pretty sure you’ll still be in better shape than Hemingway was that legendary night! A toast to long weekends with long, relaxed days, and, if you’re in the mood, long, sociable nights. Enjoy.

Flavour Profile: Cassis Lemon

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This week’s new flavour is *stunning*, if we say so ourselves! We’re using a real cassis fruit purée and lemon zest. There's so much flavour packed into those tiny berries—otherwise known as black currants—that when you use them for baking the results are absolutely mouth watering. And they’re so full of vitamin C that during WWII, when citrus fruits were difficult to import, the English government distributed free black currant syrup to families with children under 2 years old! We know we had some beverage recipes for you just last week, but we can’t not mention that these lovelies would pair beautifully with a Kir Royale: Champagne with a splash of the classic French liquor, creme de cassis.

That was the recipe, by the way. Just champagne and creme de cassis. So simple. :) You can click on the glass for a bit more preparation detail, though. 

Cheers to Fridays!

Lillet is Lovely!

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We promise we're not being sponsored by Lillet. We just think it's a fantastic beverage that isn't necessarily all that well known over on this side of the Atltantic. Dreamed up in a tiny village south of Bordeaux in 1872, it's a blend of Bordeaux wine and liquors made of fruits and barks sourced from Spain, Haiti and Peru. Head over to the Lillet website for more info, and for some really nice looking cocktail—and dessert—recipes. We've copied a few of the most simple and tasty-looking below, and have paired them with bon macaron flavours!

Lillet Fizz

In the serving glass, place

5cl of Lillet Blanc

10cl of sparkling water

1 slice of lime

Glass: Highball Decoration: Fresh strawberries, mint leaves Preparation: Pour 5cl of Lillet Blanc into a glass full of ice. Add the sparkling water and a slice of lime. Decorate with a few strawberries and mint leaves.

We'd pair this with our Pineapple Basil macaron.

La Vie en Rose

In the serving glass, place

5cl of Lillet Blanc

10 cl of rose flavoured lemonade

Glass: Highball Decoration: Rose petals Preparation: Pour 5cl of Lillet Blanc into a glass full of ice. Add 10cl of lemonade. Decorate with a few rose petals.

 Pair with Rose macarons, of course!

Pears in Lillet Rouge

For 6 people

75 cl of LILLET Rouge

6 large pears

50g of sugar

1 stick of cinnamon

peel of ½ an orange, in thin strips

peel of ½ a lemon, in thin strips

3 cloves

5 pepper corns

juice of ½ a lemon

Carefully peel the pears, leaving the stalks on, and sprinkle with lemon. Place them in a deep saucepan and sprinkle with 2 soupspoons of sugar. Add the orange and lemon peel, pepper corns, cloves and cinnamon. Pour the LILLET over the fruit, add the remaining sugar and cook on a low heat for 10 mins. Transfer the pears to a serving dish. Strain the syrup and reduce it by half then pour over the pears. Chill before serving, if possible overnight.

Some simple Vanilla macarons would be perfect with this.