Macaron French Bun, a French-based dessert based on protein or aquafaba, powdered sugar, sucrose, almond or almond cream and food coloring, usually sandwiched between two biscuits Stuffed with ganache, cream cheese or jam. The name comes from the Italian word macarone, maccarone or maccherone, a Italian protein shortbread.
This dessert is characterized by a delicate, square top, rounded and pleated circumference, and a flat bottom. Its humidity is moderate and the entrance is instant. Macarons come in a variety of flavors, from traditional flavors (raspberry, chocolate) to new flavors (matcha).
Macaron’s word macaronon is often confused with macaroni; many people have adopted the French spelling macaron to distinguish between the two. However, this brings trouble to what is the correct spelling. Some recipes reject macareon to represent this French dessert, while others consider them synonymous. In fact, the word macaroon is just an English translation of the French word macaron, so in the strict sense, both pronunciations are correct, but based on different personal preferences and contexts. In an article on this topic, Stanford’s food culture professor Dan Jurafsky pointed out that “Macaron” is the correct spelling of this dessert.
Macarons originated in Italy. It was originally a round almond biscuit with many cracks on the surface. If you go to Paris and go to the local morning market, you will see this most primitive macaron.
Macaron first appeared in the monastery of Italy, when a nun named Carmelie made this almond-flavored dessert, also known as the nun’s macaron, until the Florentine in 1533. After the Princess of the Principality, Catherine de Medici, married the King Henry II of the Kingdom of France, the princess’s entourage, servants and chefs were also married to France, bringing the Italian food culture and recipes to France.
In the early twentieth century, Parisian pastry chef Pierre Hermé invented a method to present macarons, using a sandwich clamp method to sandwich a sweet thick paste filling on the traditional two lid layers to become a new small round cake. The use of spices and pigments, humidity control, and improved macarons properties.
Compared to the sweet, dry, and fragile nature of the earlier buns, the new round cake has a crispy outer shell, but the interior is moist, soft and slightly viscous. The modified macaron diameter is approximately between 3.5-4 cm. nowadays, there are more macarons stores, which are also rich in all kinds of flavors.
There are also variants of macarons. This macaron in a small town called Rickwell on the wine route in Alsace. It is a local specialty. It looks like a cookie and uses a toothed flower mouth. Extrusion, the taste is not very sweet, but very fragrant, because of the sake of almonds.
Two pieces of almond protein cake sandwiched with various fillings, about 4cm in diameter, with a distinct valgus skirt. It should have been created by the French famous shop Laduree, so the Italian macaron became a popular dessert in France.
Laduree is a famous old dessert shop in France. It is famous for macarons (Macarons). It has been a century old and has set up branches in many countries such as the United States, Britain, Italy, Japan and other places.
Some French cities and regions claim that their macarons have a long history and diverse varieties, especially in Lorraine, Basque Country, Saint-Emilion, Amiens, Montmorillon, Ledora, and Somura. Chartres, Colmeri Rovaus and St. Croix in Burgundy.
The Amiens Macaron, produced by Amiens, is a small, round macaron, made from almond paste, fruit and honey, dated 1855.
Nancy City in the Lorraine region has a famous history about macarons. Legend has it that the dean of the Remiremont nun has created a set of nuns called “Dames du Saint-Sacrement”, which is quite strict in diet and prohibits meat. Two nuns Marguerite and Marie-Elisabeth are said to have created Nancy Macaron to meet their dietary needs. They are famous for their “Makaron sisters.” In 1952, in order to commemorate them, Nancy City named Rue de la Hache, the birthplace of Macaron.