A macaron or French macaroon is a traditional French pastry whose name is derived from the Italian word “maccarone” for fine dough.[1] It is meringue-based confection made from a mixture of egg whites, almond flour, and both granulated and confectionary sugar.
This pastry is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. In its most popular form, this sweet pastry resembles a sandwich cookie and can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle). Making macarons requires a great deal of discipline and is a process that is highly dependent on exactitude, technique, and proper equipment. For this reason it is a notoriously difficult recipe to master and a frustrating endeavor for the amateur baker.[2]
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History
Although predominately a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as a product of Venice during the Rennaissance.[3]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.[4]Pierre Desfontaines of Laduree is credited for the modern interpretation of the macaron as a sandwich cookie, whereby two biscuits enclose either a buttercream, jam, or ganache filling.[5] [6]
In the 1830s macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron known today is the "Gerbet" macaron, born in the 1880s in the Belleville neighbourhood of Paris.[citation needed] The double-decker macaron filled with cream that is popular today was invented by the French pâtisserie Ladurée.[7]
Variations
A variation of macaron called makoron, which substitutes peanut powder for almond powder and flavored in wagashi style, is widely available in Sendai, Japan. Confiserie Sprüngli in Switzerland sells Luxemburgerli, which is similar to macaron but smaller and airier.
Popularity
The best known macarons come from Paris. The tea house Laduree is highly esteemed for the elegance and exceptional quality or their traditional macaron offerings. They sell 15,000 a day.[8] But Pierre Herme’s modern approach to pastry has earned him a reputation as a master of the macaron art. His emphasis on creative presentation and bold flavor combinations are world renowned and many look to him as the benchmark for quality and for repositioning macarons in the culinary repertoire.[9] [10]
Outside Europe, the pastry has attracted itself to mostly cosmopolitan cities, notably Tokyo, Singapore, Syndey and Melbourne.[11] Despite this, the macaron remains relatively unknown in the United States and is in fact hindered by an unwarranted association will the less appealing coconut macaroon.[12] Awareness has been increasing, as macarons have become a novel dessert option for weddings and a growing addition to specialty pastry and bakery shops.[13] Companies advancing the trend by almost exclusively dealing in high-end macarons include Paulette in Beverly Hills, MadMac in New York, and Moondust Macarons in Rhode Island.
In popular culture
- Brightly-colored macarons by Ladurée were prominently featured in Sofia Coppola's 2006 film Marie Antoinette.
- In Sex and the City, Charlotte York is seen arranging macarons at the temple singles function when she meets Harry again and he proposes to her.
- In Gossip Girl, Chuck Bass brings Blair a box of Pierre Herme macarons (her favorite)before telling her he loves her in Season 2. Chuck traps Serena and Blair in an elevator in Season 3 and informs them over the intercom that he has left a box of Laduree macarons to sustain them while they wait.
References
External links
- Le Macaron Artisan (Dutch)
- How to make French Macarons
- Macarons in Turkey
- Panna Dolce - A Fresh Take on French Macarons
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