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This week’s obsession: Fatcarons

If you’re reading this blog, I know that by now you have at least heard of macarons (and hopefully, thanks to my exasperated efforts, you know how to correctly pronounce it). But today I am here to mess all of that up and introduce you to the latest pastry trend:


Yes, you read that right. Macarons, but FAT. Somehow, these delectable French pastries were Americanized into massive two-and-three-biters by... (drumroll please)

Pastry chefs in South Korea!!

Can you believe this? Word on the streets is that three world renowned macaron companies were competing in South Korea’s pastry market, but the only ones that survived are the ones that kept expanding the size of their macarons. And not only that, they’re offering savory flavors such as garlic bread and pizza. (Read more about it here.)

Would you ever eat a savory macaron? I think I would at least try it, but I don’t know about the garlic bread flavor. Seems kind of dicey.

Anyway, I’ve seen this trend in the past but recently it’s been blowing up on my social media, and friends are starting to ask me about them, so I figured, what the hey. I might as well jump on this trend while it’s hot. So here we go with my first attempt at fatcarons!

Today’s new flavors are Fruity Pebbles, Cinnamon Toast Crunch, and Oreo. (Not much in the way of originality, but I did what I could with the resources that were readily available to me.) There’s more to come, be sure of that! And don’t think I’ve forgotten about those boozy macarons I wrote about in my last post, either! I just have so many flavors I want to make and so little time!

Now, after sharing these with different friend groups all day, here’s my two cents about fatcarons… I think they make a whole lot of sense! Sometimes macarons seem to be a bit overpriced because of their size (believe me, they aren’t. Those suckers are expensive to make and are extremely finicky so it takes a skilled hand to create them), but at least with a fatcaron you’ve got something more substantial to hold on to and to bite into. Sometimes that makes all the difference when deciding whether or not to purchase a treat.

I will say that the downside to these is that because they are so tall, you have to squish them down to bite into them, which causes the filling to fall out. So their size can also be a bit of a challenge that you wouldn't encounter with the regular sized macarons. But all in all, I would say that they are worth it and you should definitely try these when I figure out how on earth I should package them for safe shipping.

Until then, please enjoy this video of me stuffing these little babies to the gills!

Happy eating, y’all!

If you tried this dessert, or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!



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