In other words, you make macarons fat. And then call them fatcarons because in Korea that’s what they’re called and that’s where the idea to make them better came from.
Koreans, having been introduced to macarons around 2014-2015 when three of France’s most famous dessert brands opened stores in Seoul, just weren’t okay with the thinly-spread cream of the traditional French variety. According to The Korea Herald’s Choi Ji-won, two of the three dessert brands – Laduree and Pierre Herme – shut down their Korean operations after only two years.
But where those brands failed, local patisseries adapted. Due to popular demand, fatcarons are triple the size of the originals and appear in outrageous flavours, often selling out before the end of the business day. They also often contain chunks of chocolate, fruit or other kinds of biscuits sandwiched elegantly between the two almond cookies.
And it seems that us Aussies love the Korean iteration too, with Sydney’s Fatcaron now selling the delicious treats. Now, Sydneysiders are being treated to fabulously designed fatcarons. There’s even been Pikachus, Golden Gaytimes, and Air Jordans!
Normally, though, there are something like fifty delicious flavours to taste so not only is there something for everyone, there are multiple reasons to be going back.