Macaron
A macaron (French pronunciation: [makaˈʁɔ̃])[1][2] is a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.[3] It is meringue-based: made from a mixture of egg whites, almond flour.
The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.[4]
Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (truffle, green matcha tea). The fillings can range from jams, ganache, or buttercream. Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie/biscuit. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.[5]
History
Although predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.[6]
In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie Ladurée,[7] composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.[7][8]
Variations
French regional variations
Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Emilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery Joyeuse and sainte-croix in burgundy.
The city of Amiens' macaron consists of almond, fruit and honey, and dates back to 16th century. They are chewier and not as sweet as the Paris macaron.[9]
The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.[citation needed]
The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaron was invented.[10]
Switzerland
In Switzerland the Luxemburgerli (also Luxembourger) is similar to a French macaron but is said to be lighter and more airy in consistency.[11]
Japan
Macarons are popular confection known as "makaron" in Japan.[12] There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.
New Zealand
Quite a few patissiers in New Zealand now produce macarons in all three main centres, Auckland, Wellington and Christchurch. Most will deliver anywhere in the country overnight so they will be almost as good as fresh, but fresh markets (e.g. Moore Wilsons in Wellington), cafes and specialist delis are the best places to find them. [13]
Popularity
In Paris, the French pâtisserie Ladurée[7][14] is reputed for making quality macarons in traditional and new flavors. Other reputed French pâtisseries making macarons include Pierre Hermé[15] and Fauchon.[16] In France and Austria, McDonald's sells macarons in their McCafés.[17]
Outside of Europe, the pastry has attracted itself to the United States,[18][19] Canada,[20] and Japan, Hong Kong, New York and Toronto have recently witnessed a surge in macaron shops.
Macarons in the "Laduree" fashion can be found at the very popular Los Angeles cafe/restaurants Bottega Louie or Napoleon's Macarons.
In Australia, there was a 2010 television series called Zumbo based on the chef Adriano Zumbo, who specialises in the macaron.
In the Philippines, many patisseries have macarons. Sinfully by Makati Shangri-La, a chocolate shop, offers a line of macarons in several flavors at Greenbelt 5 and in the hotel. Bizu Patisserie, offers macarons, also in several flavors at different parts of the country.
See also
- Alfajor, a similar Hispanic confection
- Moon pie, a similar North American confection
- Casadinho or bem casado, a similar Brazilian confection
References
- ^ Jargon, Julie (March 2, 2010). "Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron?". The Wall Street Journal. Retrieved December 29, 2010.
- ^ http://www.sunjournal.com/macaron
- ^ Search result on macaroon, Etymonline.com
- ^ Comparison of good and bad recipes on making macarons, Wikimama.com
- ^ Macaron vs Macaroon, Foodpr0n.com
- ^ History of Macarons, Madmacnyc.com
- ^ a b c The story of the Macaron, Laduree.fr
- ^ Macarons, the Daddy Mac of Cookies, Fox News
- ^ Macarons d’Amiens, Saveursdumonde.net
- ^ Notre Histoire Maison des soeurs, Achat-nancy.com
- ^ Luxemburgerli – die luftig leichte Versuchung, Spruengli.ch
- ^ ジャン=フィリップ・ダルシー「夏の新作マカロン」, Fukui News
- ^ "French fancy rivals humble cupcake". Sunday Star Times. 22 May 2011. Retrieved 20 June 2011.
- ^ Reed, M. H. (January 29, 2009). "Macaroon Delight". The New York Times. Retrieved December 29, 2010.
- ^ Introduction To French Macarons, ElleACooking.com
- ^ Denn, Rebekah (October 25, 2009). "French macarons are sweet, light and luscious". The Seattle Times.
- ^ Jargon, Julie (March 2, 2010). "Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron?". The Wall Street Journal. Retrieved December 29, 2010.
- ^ Greenspan, Dorie (April 1, 2010). "Macarons: New to The Easter Parade This Year". Los Angeles Times. Retrieved December 29, 2010.
- ^ "Move Over, Cupcake: Make Way For The Macaroon". NPR. February 12, 2010. Retrieved December 29, 2010.
- ^ "Macaron mania hits Montreal - finally!". The Gazette (Montreal). October 11, 2008. Retrieved December 29, 2010.
