For more than a decade, the cupcake has ruled the pastry case with a pink-gloved fist. And for as long as she’s been the queen of desserts, food experts, pastry chefs and anyone with a sweet tooth have been trying to predict the next pastry to steal her crown.
For a while the French macaron looked to be a contender. The Parisian sandwich cookie, made from delicate meringue wafers and satiny buttercream, comes in dozens of flavours, a rainbow of bright colours and has developed a cult-like following among the city’s bakery hounds.
The precious pastry, however, wears its beret a bit too proudly and never became a pop culture sensation like the all-American cupcake. But ultimately it comes down to production and value.
“Macarons are hard to make; cupcakes aren’t,” explains Lesley Mattina, owner of OMG Baked Goodness in Brockton Village. “The skill and labour involved makes macarons really expensive for what you get.”
To read the rest of the story, please go to: The Toronto Star
