Macarons – The cookie of choice for the French!
It was at the beginning of the 20th century that the Macaron became two cookies with a “chocolate panache” filling to stick them together. This was the idea of the grandson of Louis Ernest Laduree who established the French luxury bakery and sweets maker house in 1862. The patisserie Ladurée is considered one of the best shops in the world for sweet confectionary. It is one of the world’s best-known premier sellers of the macaron, fifteen thousand of which are sold every day.
Traditional flavors include vanilla, chocolate, raspberry and coffee and pistachio, but today these little pastries are available in astonishing flavors!
There are two methods to making a macaron – the “French” method and the “Italian” method. The difference between the two is the way the meringue is made – either Italian or French meringue can be combined with ground almonds. A point to be made: If it is at all damp outside or raining – use the Italian way.
French Meringue Method: consists of sugar, almond flour, powdered sugar, and egg whites.
Italian Meringue Method: consists of sugar, almond flour, powdered sugar, and egg whites as well. However, the almond flour and powdered sugar are glued together by using additional egg whites.
Below is a recipe from a French Chef in Paris that holds cooking class for those interested in the fine technique of baking macarons.
Au Revoir! A La Prochaine!!