Monday, October 20, 2008

The Parisian Macaron

A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France[citation needed]. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

Macarons are not to be confused with macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made with coconut.


In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache. This resulted in giving the new macaron [1] a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.

Macarons from the Parisian mecca- Laduree!
A Macaron Tree!!! They put them in all the windows of Paris bakeries.
A beautiful display in a Paris bakery.
I took this photo of the Macarons at 'Sucre', New Orleans. They were amazing! We need more down South!

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