Scribd
Upload
263 views

Macaron

The document discusses macarons, a French confection made of almond powder, sugar, and egg whites. It describes macarons as having a smooth, flat top and base that melt easily in the mouth. They are commonly filled with ganache, buttercream, or jam and can be found in many flavors. The document traces the origins of macarons to 16th century France and Italy, outlines their spread globally, and notes regional variations in different countries. It expresses a hope to find others who share an interest in macarons to enjoy and discuss them.

Uploaded by

Stella Choo
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
263 views

Macaron

The document discusses macarons, a French confection made of almond powder, sugar, and egg whites. It describes macarons as having a smooth, flat top and base that melt easily in the mouth. They are commonly filled with ganache, buttercream, or jam and can be found in many flavors. The document traces the origins of macarons to 16th century France and Italy, outlines their spread globally, and notes regional variations in different countries. It expresses a hope to find others who share an interest in macarons to enjoy and discuss them.

Uploaded by

Stella Choo
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

My favourite dessert is macarons, I love it very much.

Its pronunciation is from


French. It is made with egg whites, icing sugar, granulated sugar, almond powder or
ground almond, and food colouring. The macaron is commonly filled with ganache,
buttercream or jam filling sandwiched between two cookies. The name is derived
from the Italian word maccarone or maccherone. The confectionery of its
characterized by smooth, square top and flat base. It is midly moist and easily melt
in the mouth and this is why I love it. Macarons can found in wide variety flavors
that range from traditional to the new. Futhermore, the fillings can range from jam
to ganache to butter.
Since the English word macaroon also can refer to macaroon many have adopted
the French spelling of macaron to distinguish the two items in the English language.
However this has cause confusion over the correct spelling. Some recipes exclude
the use of macaroon to refer to this French confection while others think that they
are synonymous.
The Macaron cookie was born in Italy, introduced by the chef of Catherine de
Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king
of France in 1547 as Henry II. The term "macaron" has the same origin as that the
word "macaroni" and both mean "fine dough". The first Macarons were simple
cookies, made of almond powder, sugar and egg whites. Many towns throughout
France have their own prized tale surrounding this delicacy. In Nancy, the
granddaughter of Catherine de Medici was supposedly saved from starvation by
eating Macarons. In Saint-Jean-de-Luz, the macaron of Chef Adam regaled Louis XIV
and Marie-Therese at their wedding celebration in 1660.
Only at the beginning of the 20th century did the Macaron become a "doubledecker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree had the
idea to fill them with a "chocolate panache" and to stick them together. Since then,
French Macaron cookies have been nationally acclaimed in France and remain the
best-selling cookie in pastry retail stores. In Paris, the Ladure chain of pastry shops
has been known for its macarons for about 150 years. In France, McDonald's sells
macarons in their McCafs and sometimes using advertising that likens the shape of
a macaron to that of a hamburger. McCaf macarons are produced by Chteau
Blanc, which like Ladure, is a subsidiary of Groupe Holder, though they do not use
the same macaron recipe.
Outside of Europe, the French-style macaron can be found in Canada and the
United States.In Australia, Adriano Zumbo along with the TV series Master Chef
have seen the macaron become a popular sweet treat, and it is now sold by
McDonald's in its McCafe outlets. Macarons also can be found in all over the world.
In Switzerland, the Luxemburgerli and also Luxembourger is a bit smaller as a
French macaron, and it is said to be lighter and more airy in consistency. However,
macarons in Japan were called makaron. There is also a version of the same name
which substitutes peanut flour for almond and is flavored in wagashi style, widely

available in Japan. Macarons also popular in South Korea and they called as ma-karong. To add a rather Asian flavor, green tea powder or leaves are used to make
green tea macarons. And now, macarons also available in Malaysia and very lucky,
macarons not just available in Kuala Lumpur, its also available in Penang, Ipoh, Johor
and many more.
I hope that I will meet people with my similar interests and we can eat it and share
some information of macarons together.

You might also like