Talk:Macaron

message: * Macaron recipe came from Italy, the chefs of Catherine de Medici brought the recipe to France at the time of Catherine's marriage to Henry II of France. 
* Connection with Nancy is that, the granddaughter of Catherine de Medici in Nancy was supposedly saved from starvation by eating them.
* The double sided version of the Macaron was made first by Ladurée's grandson Pierre Desfontaines in    1930  
Any further information is welcome. STTW (talk) 09:06, 3 March 2007 (UTC)
thread_title: Origin of Macaroni

message: The Macaroon article says "The English word macaroon comes from the French macaron..." and describes a very similar cookie. As an American I've often eaten macaroons but I've never heard the word macaron, and apparently it's just a language difference. In my experience, Wikipedia doesn't have a separate article for a foreign word for something, redescribing the same object. Art LaPella 17:48, 3 March 2007 (UTC)
replies: text: Based on what I've seen of the pictures from the two articles, the Macaron and the Macaroon look very different and should probably be kept separate; unless someone wants to demarcate that they are different styles like in the pound cake article. SailorAlphaCentauri 16:44, 7 March 2007 (UTC)

text: Despite the similarity of the name the two cakes are pretty different; the macaron is similar to a meringue, a macaroon is much denser with coconut. SgtThroat 18:19, 7 March 2007 (UTC)

text: My wife is French and I'm British - we agree that macarons and macaroons are not quite the same thing - although they are sufficiently similar things with sufficiently similar names that there absolutely must be some connection.  However, there should at least be a mention of Macaroon in the Macaron article and vice-versa because we have two almost identical names for two very similar things and the scope for confusion in our readership is huge. SteveBaker 18:50, 7 March 2007 (UTC)
thread_title: Merge with Macarooni

message: Rose and violet flavors?  Sounds like it could use some elaboration. --Scottandrewhutchins 15:20, 16 May 2007 (UTC)
thread_title: Flavors

message: I have removed most of the external links. It is unnecessary to have links to every macaron-seller in the world. - AKeen (talk) 23:23, 27 November 2007 (UTC)
replies: text: Again this section was getting cluttered, so I removed it - other than Laduree and maybe a few others, most macaron places are not noteworthy. - AKeen (talk) 04:52, 24 December 2008 (UTC)
thread_title: External links

message: The second point in this section sounds like it belongs in a teen girl's blog. Also accessories of most pastry/dessert/candy items are popular in Asia. Remove or edit.Terukiyo (talk) 23:57, 30 April 2008 (UTC)
thread_title: "In popular Culture"

message: I´ve followed the history of this article and it has two conflicting statements.  
#) The history as presented by Ladurée on their homepage, talking about the double filled macaron as a creation of Pierre Desfontaines in the 1930.  
#) The history given by  claiming that:  	
Adding jam, liquors, spices, the macarons shells will be put together two-by-two in the 1830s and, at the end of the 19th century, is created the "parisian macaron", also called "Gerbet". Thus, the macaron that is known today is the macaron called "Gerbet" that was born in the 1880s in the Belleville neighbourhood of Paris.
I will put two fact-templates in the text./Johan Jönsson (talk) 18:35, 15 June 2009 (UTC)
thread_title: History of the "double" macaron

message: This section is highly inaccurate. First of all, "cosmopolitan cities, notably Tokyo, Singapore, Sydney and Melbourne" doesn't make sense. There are two cities listed as "cosmopolitan" in Australia and none in the United States or South America. New York is in the United States and is listed along with London as THE Alpha World cities, well above Melbourne's listing as a Beta city.
Also the "macaron remains relatively unknown in the United States" is redundant, with the line "New York has recently witnessed a surge in macaron shops" and according to a list made in YELP.com, there are 80 places to get Macarons in NYC. The recently closed "Fauchon" in New York had been selling Macarons for the past 20 or so years. 
In Los Angeles where I live, there are several places to get them and are very popular. A quick google search of "macarons"+"chicago" (also Boston and San Francisco) brings up numerous references also.--DCX (talk) 19:56, 22 March 2010 (UTC)
thread_title:  Popularity (in the United States) 

message: The article doesn't mention the size of the cookies. As it is, this page is linked to the Dutch page NL:Bitterkoekje. Those cookies are about 4 cm in diameter and aren't made with food coloring. If neither of the properties size and color coincide, I'm going to remove te translation link but I don't think I've ever seen this product as described in this article. --MooNFisH (talk) 08:42, 10 January 2011 (UTC)
thread_title:  Size and colors 

message: http://en.wikipedia.org/wiki/Whoopie_pie
While I am not well versed on this subject, it seems foolish that here is no mention of the nearly identical whoopie pie in this article. Considering how both names are now becoming seemingly interchangeable in standard language, perhaps a brief section listing the differences between the two is called for.  —Preceding unsigned comment added by 96.250.245.59 (talk) 07:17, 9 February 2011 (UTC)
replies: text: One is a meringue and the other is a cake, but I think they look similar enough to warrant a spot in the 'see also' section along with alfajor. I have added it.  static shakedown ʕ •ᴥ•ʔ 15:21, 2 July 2014 (UTC)
thread_title:  merge with, or at the very least "see also" Whoopie_pie 

message: There should be a more typical Macaron in the initial photograph that hits the eyes.  This Macaron, in addition to being green colored, has about four times as much filling as typical Macarons, recipes often call for just one teaspoon of filling, a dallop the size of a couple of chickpeas. The green Macaron has what looks to be a tablespoon and a half of filling, possibly giving folks the notion that these sandwich cookies typically have "a lot" of filling, which is incorrect.  — Preceding unsigned comment added by Chandell (talk • contribs) 20:11, 1 March 2011 (UTC)
replies: text: I´m with you on this one. Ok, the many colours are kind of signatory for the macaron but can´t we have a single old-school unflavoured french macaron on top. There will be plenty of colour-explosions further down. /Johan Jönsson (talk) 21:26, 28 November 2011 (UTC)
thread_title:  Photograph of single Macaron at top is of a somewhat unusual Macaron - Change suggested 

message: Can someone clarify what is meant by: "3 large egg whites at room temperature and preferably aged up to 3 days"?
Does this mean the egg white should be at room temperature for three days inside or outside the shell? I cook a lot and have never heard the term "aged egg whites."  — Preceding unsigned comment added by 99.74.241.69 (talk) 20:17, 29 October 2012 (UTC)
replies: text: It surely means "the white of three large, very fresh eggs" where very fresh means up to three days since being laid. As you cook a lot you have observed that the fresher the egg, the firmer its white - and that many recipes urge the use of really fresh eggs. In most cases older eggs can be used, but the texture of the finished dish may not turn out as light as with very fresh eggs.
Guffydrawers (talk) 17:22, 25 March 2014 (UTC)
thread_title:  Sample Recipe 

message: The article has for a long time stated in several places within the text and in the infobox that macarons are French.  However, recently a handful of IPs have been changing it to say Italian instead.  I have been reverting because the IPs have only been changing one of the claims, creating an inconsistency within the article.  Also, this change appears to be against long term consensus.  Any opinions about this?  Deli nk (talk) 11:45, 15 May 2016 (UTC)
replies: text: There are not biscuits called macaron in Italy, the words are realted but the biscuit macaron can only be found in France in different regions. Xiaomichel (talk) 11:26, 20 March 2023 (UTC)
thread_title:  French or Italian? 

message: If you take a look at , you'll see that we have images for a whole lot of additional flavours, so I'm wondering on what basis it was decided that, for instance, pistachio, which I believe to be found in just about every macaron assortment on the planet, should be excluded, or that neither orange nor lemon should be shown. As a side-effect, before my edit today, all the colours shown were quite earthy, but as a set, macarons tend to be colourful. I'm not sure how canonical pink peppercorn is, but even including rose, pistachio and lemon, for instance, could help with making that point. The bottom line though, to my question, is, do we have a criterion for determining inclusion of flavours, or was it just one editor indicating a personal preference? Samsara 15:46, 2 December 2016 (UTC)
thread_title:  "Common flavors" - selected on what basis? 

message: Hello fellow Wikipedians,
I have just modified 2 external links on Macaron. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20120317114444/http://fukuishimbun.co.jp/fu/plaza_blog/blog/2010/07/09/%E3%82%B8%E3%83%A3%E3%83%B3%E3%83%95%E3%82%A3%E3%83%AA%E3%83%83%E3%83%97%E3%83%BB%E3%83%80%E3%83%AB%E3%82%B7%E3%83%BC%E3%80%8C%E5%A4%8F%E3%81%AE%E6%96%B0%E4%BD%9C%E3%83%9E%E3%82%AB%E3%83%AD%E3%83%B3/ to http://fukuishimbun.co.jp/fu/plaza_blog/blog/2010/07/09/%E3%82%B8%E3%83%A3%E3%83%B3%E3%83%95%E3%82%A3%E3%83%AA%E3%83%83%E3%83%97%E3%83%BB%E3%83%80%E3%83%AB%E3%82%B7%E3%83%BC%E3%80%8C%E5%A4%8F%E3%81%AE%E6%96%B0%E4%BD%9C%E3%83%9E%E3%82%AB%E3%83%AD%E3%83%B3/
*Added archive https://web.archive.org/web/20121109203926/http://www.canada.com/cityguides/montreal/story.html?id=5b194459-45fd-45bf-8adf-218af1e3aa40 to http://www.canada.com/cityguides/montreal/story.html?id=5b194459-45fd-45bf-8adf-218af1e3aa40
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thread_title:  External links modified 

message: It is reasonable to have the separate articles macaron and macaroon, as they are different kinds of biscuit.  However, there is variation in the terms used to describe these two things.  For example, see Prof. Jurafsky's article on the subject:
* http://www.slate.com/articles/life/food/2011/11/macarons_macaroons_and_macaroni_the_curious_history.single.html?via=gdpr-consent
Examples of people using the term 'macaroon' to refer to the Parisian sandwich biscuit:
* https://missmacaroon.co.uk/
* https://www.angesdesucre.com/blogs/anges-de-sucre/14017793-macaron-vs-macaroon-whats-in-a-name-anyway
* https://www.marksandspencer.com/chocolate-macaroon-assortment-24-pieces-/p/p60069379
I have tried to update my previous edit to make it clearer that there is varation in the use of the terms 'macaron' and 'macaroon'.
Freelance Intellectual (talk) 09:39, 18 July 2018 (UTC)
thread_title:  'Macaroon' as alternative term for 'macaron' 

message: 151.47.205.103 (talk) 12:18, 11 June 2021 (UTC)
replies: text: Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. ScottishFinnishRadish (talk) 12:47, 11 June 2021 (UTC)
thread_title:  Semi-protected edit request on 11 June 2021 

message: In different passages the article cites Larousse Gastronomique as the source for stating that macaron were invented in Cornery convent in 791 and 1791. It should be the fault of the actual sources (New York Times and BBC/Serious Eats) quoting Larousse this way. We should decide which of the sources is more trustworthy. Deinocheirus (talk) 01:51, 6 October 2022 (UTC)
replies: text: Actually this is a mistake by a previous editor.  The sources agree that it's 791--That is, the Times and Larousse Gastronomique  both say 791 and the other two sources talk about the much later "macaron sisters" during the French Revolution, which confusingly involves an event in 1792.  I'll clean up the article. Dan Bloch (talk) 16:32, 6 October 2022 (UTC)
thread_title:  791 or 1791? 

message: The source Larousse Gastronomique says, literally "the recipe originally came from Italy" and the 791 hypothesis is considered a legend. I argue the origin should be changed to Italy or that at least should be added 79.54.217.132 (talk) 09:27, 9 February 2024 (UTC)
thread_title:  Origin