FRENCH CUISINE MACARONS Anatomy of a Macarons

FRENCH CUISINE MACARONS

Anatomy of a Macarons are made up of 2 main components: • The macaron shells, and • The filling The macaron shell is made from sugar, egg whites, almond flour, and confectioners’ sugar. The filling, this is where the true flavor of a macaron derives from. Typically a ganache which is made from a mixture of heavy cream and chocolate. It can be flavored with an infinite amount of ingredients such as pistachio paste, coffee, jam, berries, and chocolate.

HISTORY The earliest records for the base of the macaron cookie recipe dates back to the Renaissance. Its origins is in Arabic countries, such as Syria which still is today one of the top 10 exporters of almonds.

HISTORY In fact, the word "macaron" has the same origin as the Italian word "macaroni" - both mean "fine dough". It seems to have first been introduced to France in 1533 by the pastry chefs of Catherine de Medicis at the time of her marriage to King Henri. Others claim macarons only gained fame in 1792, when two Carmelite nuns seeking asylum during the French Revolution baked and sold them in order to survive. Their macarons were simple thin disks of almondflavored meringue. Wherever the true story lies, it is agreed that the flavors and filling of the macarons only appeared in the beginning of 20 th century, when one of the famous French pastry cooks decided to join two macaron shells together with a flavored ganache in between. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores

VARIATIONS Several French cities and regions claim long histories and variations of macarons.

POPULARITY MACARONS are also very popular in SWITZELAND, the USA, JAPAN, MALAISIA, KOREA, and now also In RUSSIA

On Champs-Élysées

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