Date - September 7, 2014 / Author - Sonal Goel Chopra / Category - Macarons
The French Macaron is a light as air 3 layer cookie (shell, filling, shell) with a crunchy top and a gooey centre. The melt in your mouth cookies are made with a fine blend of almond flour, meringue and sugar.
It’s the most coveted cookie in France and is considered a very trendy item and a fashionable gift.
In the early days macarons were made of just almond flour, sugar, and egg whites. There was no filling at all, just plain simple almond cookies.
Don’t confuse a macaron with a macaroon, because they are two different things. While both start off with a meringue base (a mixture of sugar and egg whites beaten until whipped cream-like), the macaron is French and has 2 glossy, smooth-topped, ruffled disks of delicate cookies sandwiching the filling. The macaroon, on the other hand, is American and has shredded coconut baked until crisp on the outside and chewy in the middle.
Yes, the macaron is now French, but it didn’t start out that way! It was first made in Italy, and then introduced to France in 1533 by the chef of Italian noblewoman Catherine de’ Medici, at the time of her marriage to the Duc d’Orleans, who became king of France as Henry II in 1547.
The term macaron shares the same origin as macaroni, the name for a type of pasta, with both meaning “fine dough” in Italian
It was only in the early 20th century did the macaron evolve to become a double-decker affair when Pierre Desfontaines, the grandson of Louis Ernest Laduree thought of putting 2 cookies around some ganache. Ladurée is now a historic and internationally sought-after Parisian pastry boutique and tea salon,
In Paris, which is a pastry lovers’ paradise, the macaron withstands the test of time as the best-seller, beating tough competition from other favorites like pain au chocolat, éclair, and canelé!
There are other names to a macaron too: the Gerbet or, simply, Parisian macaron
The best macarons have now been brought to India by ‘A Piece of Paris’ 😉