A macaron (French pronunciation: [ma-ka-rohn]) is a sweet meringue-based pastry made with egg whites, icing sugar, granulated sugar, almond flour, and food coloring.
What are they made of?
French macarons, unlike their american equivalent, do not contain any coconut
The macaron traditionally consists of a ganache, buttercream or jam filling sandwiched between two cookies.
The name is derived from the Italian word macarone, maccarone or maccherone, the meringue.
The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth.
Did you know they were actually Italian?
Macarons have been produced in the Venetian monasteries since the 8th century A.D.
During the Renaissance, Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France.
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Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery.
In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing.
These nuns became known as the "Macaron Sisters".
In these early stages, macarons were served without special flavors or fillings.
It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices.
The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron."
French macarons started to gain popularity in North America in the 2010s.
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