MACARON – FRENCH “FINE DOUGH”
Macaron is famous as a signature dessert of French cuisine. This colorful sandwich cookies are well-received not only in Paris but also all over the world.
History of Macaron
The Macaron was born in Italy, 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. The term “macaron” has the same origin as that the word “macaroni” — both mean “fine dough”.
The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Only at the beginning of the 20th century did the Macaron become a “double-decker” affair. The idea to fill them with a “chocolate panache” and to stick them together was accepted to make a version of macaron we have today. We now have various colors and fillings such as orange, lemon, mango…
Macaron – “fine dough”.
Macaron with chocolate filling
In addition to traditional ones with the buttercream, there are some different variations of macaron such as Ispahan (filling: cream with fresh berries raspber) or ice cream sandwich.
Macaron ice creamsandwich
Macaron –difficult to make
Macaron is supposedly the most difficult thing in the world to make. It requires passion and a lot of skills as well as techniques from the bakers.
This French sandwich cookies are made entirely of ground almonds, egg whites and sugar. The most difficult feat is achieving the right consistency and presentation of the macaron shells. The success of a macaron depends almost entirely on the macronage–the process of folding the dry mixture into the egg whites–as well as the accuracy of the oven’s temperature.
The art of eating macaron
Macarons are delicate cookies and they are meant to be savored. To enjoy macaron, we should slowly let a crunch meeting a slightly chewy and pillowy shell, then feel the filling melting in your mouth.
French people often have macaron with a hot cup of tea to finish dinner or for afternoon tea.
Reference information: afamily.vn