Batter Chatter: Interview with Katy Acheson of Mesdames Des Macarons
Thursday, June 16, 2011 
Mesdames des Macarons. With a name like that, you are probably halfway in love with the Cape Cod-based boutique (custom-order) bakery already, but you'll fall even deeper in love when you discover their sweet treats--macarons in creative colors, flavors, and formulations (consider the Macadeiro, a mashup of a macaron and Brigadeiro!). Want to find out more? Here's an interview with one of the owners, Katy Acheson:
What dessert do you think is overrated? Jell-o is an acceptable lunch dessert when you're in 3rd grade, but it doesn't cut it for an after dinner treat in my book (no matter how much cool whip you put on it).
What's your favorite non-sweet food? Scallops, bacon, filet mignon... scallops and filet mignon wrapped in bacon!
What's your favorite non-macaron sweet treat? Definitely jelly beans.
Don't you hate the question "are macarons the new cupcake"? Where I am, not enough people know what a macaron is to be asking that question yet. I'm sure someday I will grow to hate the question though.
Um...Are macarons the new cupcake? In my house they are. In the rest of America? I think the future is in small, single-serving desserts, in which case both macarons and cupcakes can share the throne.
What is your favorite flavor on your menu? I make a Rose and White Chocolate macaron that I adore. But I think the one flavor I can't control myself around is the Matcha (Green Tea) macaron.
Is it just me or are macarons extremely fussy to make? Very fussy. In particular, the French method of making the batter, although less complicated, is less reliable than the Italian method of boiling sugar to mix with the almond and egg whites. I prefer the texture of the French method, so I put up with making adjustments for things like humidity and the quality of my eggs. Every batch is a new learning experience, and I never stop researching other bakers'efforts to gain a better understanding of these little delights.
What are your favorite famous French macarons? You know, I haven't had that many macarons that weren't made in my own kitchen. I've been to a few places in New York, one place in Philly, and a little shop in York (the old one in England). Paris is still on my must-visit list, but out of the two biggies -- Laduree and Pierre Herme -- I like the look of the Laduree macarons and try to emulate their look in my own product.
If you were faced with only a vending machine for food, what would you choose to snack on? I usually go for Swedish fish or Pop-tarts, kinda gross, but a girl's gotta eat.
If a genie appeared and you could choose any direction or future for your business, what would it be right this instant? What I want right now is a little shop where people passing by can come in and experience something completely new and delicious, and fans of the macaron can rely on a good fix--a place to be supplied with their special events. It's asking a bit much of this one-wish genie too, but can I also have a cute little apron with macarons all over it?
Find Mesdames des Macarons online here, and on Facebook here.
batter chatter, interview
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