Macaron

Amacaron(/ˌmækəˈrɒn/MAK-ə-RON,French:[makaʁɔ̃])
orFrench macaroon(/ˌmækəˈruːn/MAK-ə-ROON)
is a sweetmeringue-basedconfectionmade withegg white,icing sugar,granulated sugar,almond meal, and oftenfood colouring.
Since the 19th century, a typical Parisian-style macaron has been asandwich cookiefilled with aganache,buttercreamorjam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such asraspberryorchocolateto savoury (as afoie gras).
There is some variation in whether the termmacaronormacaroonis used, and the relatedmacaroonis often confused with the macaron. In North America, most bakers have adopted the French spelling ofmacaronfor the meringue-based treat to distinguish the two. The two confections have a shared history withmacaroni(Italian:maccheroni, from Greek μακαρία). French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example:balloon,cartoon,platoon).In the UK, many bakeries continue to use the termmacaroon.
Although the sandwich-style macaron that we know today was created inParisbyClaude Gerbet, we can trace the story of the macaron to other almond-based cakes that appeared earlier.
Arab troops fromIfrīqiya(nowTunisia)occupied Sicilyin 827. They brought with them nut-based sweets such asfālūdhajandlausinaj—baked goods with sweet almond cream inside. These pastries had been handed down by theSassanidshahsinPersia, where the almond cake was made to celebrate theZoroastrianNew Year (Nowruz). In Sicily and inToledo, Spain, another contact point between Muslim and Christian culture, fālūdhaj and lausinaj developed into various desserts, such as the almond-paste tarts calledmarzapaneandcaliscioni.
Some food historianstrace the origin of macarons to aFrenchmonastery in Cormeryin the 8th century (791),in theLoire Valley. This particular macaron is made with egg whites, sugar and almonds.
A Swiss online encyclopedia on the history of baking says that they were brought fromal-Andalus(present-daySpain) toMarrakesh(present-dayMorocco) in the early 11th century by the sultan and first king of the Almoravid dynasty Yusuf ibn Tashfin, and that they were served mainly during Ramadan.
A popular legend tells that the macaron was introduced inFranceby a chef ofCatherine de Medici, however, a thorough investigation of records listing service personnel who worked with Catherine since her arrival inFranceuntil her death revealed the absence of anyItalianchefs.
In the 1790s, macarons began to gain fame when two Carmelite nuns, seeking asylum inNancyduring theFrench 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 flavours or fillings.
It was not until the 1930s that macarons began to be served as sandwich cookies 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, organache, was originally called the "Gerbet" or the "Paris macaron".Pierre Desfontaines, of the French pâtisserieLadurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.French macaron bakeries became trendy in North America in the 2010s.
The earliest known recipe dates back to the early 17th century and appears to be inspired by a French version of the recipe.
There are two main methods for making a macaron – using either French or Italianmeringue(which also originated inFrancedespite its name).
In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage.
In the Italian, egg whites are whisked with hot sugar syrup to form a meringue. Sifted almonds and icing sugar are separately mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.
A vegan variation involves the use of aquafaba in place of egg white. All other ingredients are essentially the same.
Either Italian or French meringue can be combined with ground almonds.The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked.Sometimes, a filling is added.
Several French cities and regions claim long histories and variations, notablyLorraine(NancyandBoulay),Basque Country(Saint-Jean-de-Luz),Saint-Émilion,Amiens,Montmorillon,Le Dorat,Sault,Chartres,Cormery,Joyeuseand Sainte-Croix in Burgundy.
Macarons d'Amiens, made inAmiens, are small, round-shaped biscuit-type macarons made fromalmond paste, fruit and honey, which were first recorded in 1855.
The city ofMontmorillonis well known for its macarons and has a museum dedicated to them. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons has remained unchanged for over 150 years.
The town ofNancyin theLorraineregion has a storied history with the macaron. It is said that the abbess ofRemiremontfounded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honoured them by giving their name to the Rue de la Hache, where the macaron was invented.
ThoothukudiinTamil Naduhasits own varietyof macaroon made with cashews instead of almonds, adapted from macarons introduced in colonial times.
Macarons inJapanare a popular confection known as マカロン (makaron).There is also another widely available version ofmakaronwhich substitutespeanutflour for almond and awagashi-style flavouring. Themakaronis featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.
InSwitzerland,Luxemburgerli(also Luxembourger) are a brand name of macaronmade byConfiserie SprüngliinZürich. ALuxemburgerlicomprises two disks of almond meringuewith a buttercream fillingin of many available flavors.Luxemburgerli are smaller and lighter than macarons from many other vendors.
Pastry chefs in the US have expanded the classic cookie to include such varied flavours as mint chocolate chip, peanut butter and jelly, Snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.
In addition to macarons, fat-carons (뚱까롱, thick macarons), also called ttungcarons, were invented and became popular in South Korea. The bakers intentionally overfill the macaron filings and later decorate them as well. The appearance can resemble more to that of a small ice cream sandwich.
In Paris, theLaduréechain of pastry shops has been known for its macarons for about 150 years.
In Portugal, Spain, Australia, France, Belgium, Switzerland, New ZealandMcDonald'ssells macarons in theirMcCafés(sometimes using advertising that likens the shape of a macaron to that of a hamburger).McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary ofGroupe Holder, though they do not use the same macaron recipe.
Outside of Europe, the French-style macaron can be found inCanadaand theUnited States.
InAustralia,Adriano Zumboand his TV seriesMasterChefhave contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets.