Le Macaron

Le Macaron is a type of small round confectionery originating from France. It is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

History

The macaron is believed to have been introduced in France by the Italian chef of queen Catherine de' Medici during the Renaissance. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".

The first known appearance of the macaron in Europe was all the way back in the Middle Ages. At this time, macarons were served without special flavors or fillings. It wasn't until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices.

Preparation

The macaron is made from a mixture of egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The confection is characterized by a smooth squared top, a ruffled circumference, and a flat base. It is mildly moist and easily melts in the mouth.

Variations

There are many variations of the macaron that have been developed around the world. The French macaron, the version of the macaron most commonly made today, is also known as the "Paris macaron". This style of macaron is made with two almond meringue cookies sandwiched together with a layer of buttercream, ganache, or jam filling.

In popular culture

Macarons have gained popularity in the United States in the 2010s. They are often sold in dedicated macaron boutiques or from bakeries that also sell other types of pastries.

See also

• List of French desserts
• Cuisine of France