Point G: Portrait of A Macaron
One new flavour each month
Photo by Erika David
As far as I’m concerned, Plateau resident Boutique Point G is the crème de la crème of the Montreal macaron scene. A macaron, my friends, is a sophisticated, two-bite French cookie. Structured like a sandwich, it unites two soft almond-meringue confectionaries glued at the center with buttercream, ganache or jam. Delicate. Sweet. Infamously difficult to perfect.
At Point G, the standard lineup includes 21 scrumptious flavors and 1 rotating mystery macaron. And just when I think I’ve tried them all, they release a bunch of new and recycled flavors for a limited time only. This particular 8-piece set, in honor of Le Jour du Macaron (March 20th), includes Fraise-Coing, Litchi-Framboise, Gâteau Fromage Passion, Yuzu, Tartine Grillée-Abricot-Café, Vodka-Canneberge, Chocolat au Lait-Orange-Noisette and Dulce de Leche.
Photo by Erika David
Sublime. All of them. Flavor-wise, they taste like what they’re named after, each one different from the next. But they’re all unmistakably sweet, some more than others. While flavors are important because they give every macaron an identity, the proper technique and execution leading to the final look, feel and textures play more critical roles. Macaron making is no easy task but the skilled pastry chefs at Point G make it seem like child’s play.
Let me take you through what it’s like to eat one. Slightly larger than a toonie, I give it an up-down and all around first. It’s just that cute. But at the same time, I’m admiring its smooth surfaces and frilly feet, crucial for a great macaron.
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Photo by Erika David
Photo by Erika David
Yuzu, Fraise-Coing, Litchi-Framboise, Gâteau Fromage Passion
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