The macaron is very different from the macaroon. A macaroon is a sweet chewy lump of shredded coconut with golden crust. A macaron has two delicate almond cookies that are sandwiched around a flavorful filling, like raspberry jam, or lemon curd – or even a chocolate buttercream.
The word macaron is derived from the Italian word, maccherone, meaning fine dough.
It’s believed that the macaron cookie was born in Italy and brought over to France as early as 1533 by Catherine di Medici, a noblewoman from Florence who married the future King of France, Henri II. The first macarons were very simple cookies made of sugar, almond flour and egg whites.
Two Carmelite nuns in Nancy, a town in north-eastern France, baked and sold macarons during the French Revolution in 1792 to support themselves. However, their macarons were a little different from ours, because they had no filling.
Over time, different regions in France adopted the recipe but the macaron as we know it today didn’t come about until the 1890s, at the Parisian confectioner La Maison Ladurée. Pierre Desfontaines, second cousin to the founder of La Maison Ladurée, began sandwiching buttercream, jam, ganache and compote between cookies. Ladurée remains one of the most popular spots for macarons in Paris – and around the world!
Macaron shell recipe:
Ground Almond 250 g
Icing sugar 250 g
Eggwhite Part 1 90 g
Eggwhite Part 2 90 g
Sugar 250 g
Water 50 g
Powdered food colour
Mix Ground Almond, Icing sugar and colouring together, and then eggwhite and make a paste.
Cook sugar and water too 119 C
At the same time, Whisk remaining eggwhites unti soft peak
Pour over sugar mixture into the meringue and continue ro whisk on high speed until shiny
Pipe and bake at 130 C 15 – 25 minutes
Let it cool on tray before removing the shells
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