The Skinny on Macaron

 

If you’ve been lucky enough to enjoy these spheres of deliciousness in Paris then you’ll know why macaron are something to get very excited about. Perfect to take along to dinner parties, tea parties, to a birthday party or just as a thoughtful treat for a friend or loved one.  If you’ve yet to sample them you have a delightful discovery to make. They are a holy grail for cookery fanatics with entire blogs and books dedicated to them. Think about Great British Bake Off – always a macaron technical test. They’re incredibly tricky to get right. 

Macaron – pronounced MAH-CA-RON. Airy and delicate, they have an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, typically made from a meringue or jam or ganache butter-cream.

Why their popularity endures

  • Flavours evolve with years like fashion, always something interesting to discover
  • Can be created with an occasion or recipient in mind for a ‘perfect’ gift fit
  • Light on calories yet sweet and satisfying 
  • Visually seductive with beautiful delight inducing colours

Macaron FAQ

They are a holy grail for cookery fanatics with entire blogs and books dedicated to them. Think about Great British Bake Off – always a macaron technical test. They’re incredibly tricky to get right.

The name is derived from the Italian word macarone, maccarone or maccherone, which means ‘the meringue’

They originated in Italy not France introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. 

Macaron weren’t always ‘doubles’ At the beginning of the 20th century Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a “chocolate ganache” and to stick them together.

The Picasso of Pastry’ Pierre Herme, is known for his creative and innovative macaron flavours. His signature macaron is Ispahan, made with rose, lychee and raspberry.

 

 

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