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Yes, I'm one of those food wankers that goes cuckoo for macarons.

And yes, I'm a tiresome pedant when it comes to calling them 'macarons', NOT 'macaroons'.

If you found this page by googling "best macaroooooons in Melbourne", I submit the following for your consideration: A macaron is a variety of French petit four made from two halves of almond meringue with a filling (often a ganache) in the middle. They have a gentle crispness that gives beautifully as you bite into them (the macaron equivalent of al dente? The shells are never hollow (see how nicely full this one is in cross-section in the photo below) and the fillings are never dried out.

A macaroon is most commonly a sort of chunky biscuit, often containing large quantities of desiccated coconut (or sometimes almond), popular in Scotland and the US. Although some Anglophiles like to anglicise the French spelling of 'macaron' to 'macaroon' when describing the meringue-y one, I prefer to use the French spelling because it avoids confusion with the coconutty one. But with a few notable exceptions (for example, the pink geranium and poppy macaron filled with a handmade fig essence jam, made by Nic Poeleart from Embrasse, that I was lucky enough to have at the media launch for the MFWF was JUST SUBLIME), none of the regularly-commercially-available macarons in Melbourne come close to the perfection of those made by Duncan (macaron maestro and author of food blog Syrup and Tang). What I love most about Duncan's macarons, apart from the inventive flavour combinations, is the texture. Duncan is a bit of a macaron perfectionist (macarons tend to have that effect on you), and is not afraid to point you the difference between a good and a bad macaron.