Little Known Facts About French Macarons
Like many food trends, dessert trends too have their highs and lows. One year you may see that a lot is being said and written about cupcakes, while in the next, the only thing people seem to want are cronuts. However, there are certain classics that endure this ebb and tide and have a steady fan following. Regardless of which dessert trends come and go – the French macaron is fashionable dessert that has stood the test of time, and many people that have a sweet tooth are partial to it.
With its smooth casing, perfectly rounded shape, a deliciously soft centre and various pastel-coloured hues, the macaron is definitely an indulgence that’s hard to cold-shoulder. It’s extremely simple in design and is made up of two almond meringues that are symmetrical in shape; a thin layer of jam or favoured-cream holds them together.
It’s available in flavours such as vanilla, chocolate, raspberry and pistachio. However some macarons also have candied chestnut, foie gras and chocolate flavours. Most people are aware that the macaron is of French origin; here are some more facts about this simple, dainty and delectable dessert:
Some stories state that the macaron made an appearance way back in the 7th century. However most others claim that this recipe was brought from Italy to France by Catherine de Medici (of the renowned Medici dynasty) in 1533, when she wed Henry II of France. Though there is a vast variation in accounts, it’s largely agreed at that time the macaron didn’t have any kind of cream sandwiched between the outer biscuits. The latter were made from a mixture of egg whites, sugar and almond flour.
There are some French towns including Montmorillonm, Nancy and Amiens that have detailed historical notes of how this delicate dessert was created in those regions. However, there isn’t much clarity as to where the macaron was first popularised. Nancy is predominantly popular when it comes to macaron folklore; story has it that a group of nuns un the 19th century made their living by selling the famed Soeurs du macaron (sweet almond discs), after the convent they lived in was closed down.
The Macaron in Modern Times
Today, the macaron is more synonymous with Paris and the credit of this goes to the famous macaron makers that are based in this vibrant city. In fact, the dessert as we know it today, surfaced only in the 20th century. The Paris pâtisserie Ladurée’ creative bakers decided to sandwich ganache between 2 shells to create this delicate confection.
If you are a macaron fan and happen to visit Paris, the outstanding Ladurée, on the rue Royale is undoubtedly the perfect place to enjoy it (located on 8th arrondissement). Today, the Ladurée operates from other locations across the city, but the Royale one is the best; it looks like a wonderland that’s designed in the rococo style. Here, you will find numerous variations of this greatly popular dessert. Apart from the traditional macarons, you can also relish the delectable macaron tart that’s packed with pistachio cream and fresh raspberries.
Macarons With a Twist
While every fancy establishment has its own special rendition of the macaron, you will find that any boulangerie you walk into also has their own range of flavours to offer. The dessert has also made its mark in many countries across the world and even here in Australia, every self-respecting patisserie has some variants of the classic macaron on their shelves.
At Ganache Patisserie you will find fantastic breads and French cakes for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
Thanks for reading,
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