French macaroons or macaron, are sweets made of egg whites
(meringue), almond powder, and sugar. The two tops are sandwiched with a layer
of jam or spread in between. There are many flavours of macarons. Usually, the
colour of the macarons match their flavours. For example, red for raspberries,
or brown for chocolate and so on.
The Macaron, synonymous with France, is a cookie was
actually 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 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. Pierre Desfontaines, the grandson of
Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had
the idea to fill them with a "chocolate panache" and to stick them
together. Since then, we find this type of macarons all over the world
The perfect macaron for me, is divided into three
categories: shape, texture and flavour. The shape has to be a perfect and
smooth roundish dome shape on the top and a perfectly flat base. The texture,
when you bite through it, will have a crunch but not too crunchy followed by a
soft slightly chewy kind of texture.
Finally, the taste. The shells should be sweet but not too sweet
followed by the taste of the spread in the middle that accentuates the overall
flavour of the macaron.
Comments
Post a Comment