A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
Since the 19th century, a typical Parisian-style macaron is a sandwich cookie filled with a ganache, buttercream or jam.
Perfecting the art of baking macarons is not a simple task. Combining the ingredients is one step but making sure that the air is knocked out of the mixture when the circles are piped prior to baking results in the ruffled circumference (referred to as the "crown" or "foot" (or "pied")), a silky-smooth top, and a flat base. It is mildly moist and easily melts in the mouth. It's two bites of deliciousness (or one bite if it's a mini macaron) and there are as many varieties of macaron flavors as there are types of tea.
A macaron will often be found on the dessert layer of an afternoon tea server. They can be plain or highly decorated.
A post about macarons would not be complete without a mention of Ladurée, the French manufacturer and retailer of high-end pastries and candy, established in 1862. It is one of the world's best-known sellers of the double-decker macaron, 15,000 of which are sold every day.
Shown here with her 19th birthday macarons.
I am actually not a huge macaron fan. But who knows, maybe I did not have good quality ones? I have never been tempted to try to make them; I have heard they are hard to make. But, they sure are pretty!
ReplyDeleteI really like macarons; my favorite are actually the ones my son made; they were caramel with a light caramel drizzle on them. After watching him make them I had a whole lot of appreciation for the process of making them though.
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