How to Make Macaron: Basic Recipe

The French macaron that in turn comes from the Italian Maccarone is a kind of traditional French biscuit made of egg whites, ground almond, and sugar. Of Italian origin, the sweet was made known in the sixteenth century, emerging from the furnace of the bakery of the French court as round domes with a flat base, and in the nineteenth century began to be joined with a filling in the middle.

The current macarons cupcakes are made with two cookies and cream or ganache between them. They should not be confused with the candies of the similar name called macaroons, that are dense sweets made with almond and egg white or with a paste of thick almond. The term macaron or macaroni derives from the Italian word Maccarone, which in the fifteenth century designated a dried pasta in the form of pellets, resembling the moghrabieh of the Middle East.

Before the 16th century, macaron was confused with the maccarone, which designated various types of dried pasta cooked in a liquid. The macaron is made from almonds that appeared in the Middle Ages, diversifying into new shapes and new flavors. A native of Italy, the macaron passed to France during the Renaissance, when Queen Catherine de Medici ordered to offer Maccarone to the wedding invitations of the Duke of Joyeuse in Paris in 1581. This would have taken the recipe to the town of Joyeuse, where it continues to be made under the name of Macaron de Joyeuse.

It is strange that Nostradamus did not mention the sweet in his Traité des Fardements et Confitures, published in 1552. Although the famous Rabelais quotes him in his book Le Quart Livre, published in the same year, its origin remains a mystery. Some texts contain a similar recipe that extended with the name of ghorayeba or ghriba in the region of Marrakech in the time of the Almoravid Sultán Yusuf ibn Tašufin. The same recipe appears in Syria in the fifteenth century under the name of louzieh.

At first this sweet consisted of a single face, and several French cities claim that it was born within its walls and multiple legends were created around this sweet based on almond, sugar and egg white that is crunchy on the outside and soft inside. Some claim that the Larousse Gastronomique was created in 791 in a convent near Cormery while others say that Catherine de Medici took it from Italy. The first recipe of the macaron is contained in a work dating back to the early seventeenth century.

In the French Basque Country, macaron appeared in St. Jean de Luz thanks to the initiative of a pastry chef, Adam, who gave some to Louis XIV for his wedding to Maria Theresa of Austria in 1660. Since then, the descendants of the Baker have perpetuated the tradition. At the same time, the master cooks of the Dalloyau family, whose descendants founded in 1802 the gastronomic house of the same name, served macarons to the royalty of the then ruling House of Bourbon in the Versailles court until the French Revolution.

In Lorena, macaron appeared under the auspices of the Ladies of the Holy Sacrament, with a recipe that has been kept secret since the eighteenth century. The recipe for macaroons of Boulay, true to the original recipe, emerged in 1854. These delicacies are characterized by a crusty crust and a creamy interior. The macaroons are commonly baked on edible rice paper placed on a baking tray. Over time, coconut was added to the chopped almond and, in certain recipes, it was replaced. Sometimes potato starch is also added to the recipe, to give more body to the macaroon.

The coconut macaroon is common in the United States, although it was invented in Govan, Glasgow (Scotland). It is a normal macaroon with a peculiar coconut flavor since it contains grated dry coconut. They tend to be closer to a soft cookie than other macaroons, which look more like meringues and are just as sweet.

In the 1830s the macarons were already served two by two with a filling of jams, spirits, and spices. The macaron popular at the present time is the macaron Gerbert, created in years 1880 in the Parisian district of Belleville. Then it was made known to the public thanks to two establishments: the Pons of the Latin Quarter of Paris, which no longer exists, and the famous house Ladurée, which from the mid-twentieth century gave a pastel tone u Another to differentiate them according to their flavor.

The macaron is often confused with marzipan and the past differs by the proportions of ingredients, flavor, and shape. Today, French macarons are exported and processed all over the world. They are found in New York, Berlin, Tokyo, London and Latin America. A variant of the macaron called makoron, with ground peanut replacing the ground almonds and flavored style of wagashi, is widely available in Sendai (Japan).

The Sprüngli Confiserie of Zurich in Switzerland sells Luxemburgerli, which is like the macaroon but something smaller and fluffy. It consists of two sugar-based cookies with a filling of cream in the center. The difference between macaron and luxemburgerli is that the latter is lighter and has a more vaporous consistency. Each cookie is about 2.5 cm in diameter. The original name, Baiser de Mousse was not appropriate for the new creation and was called Gebäck des Luxembourgers or Luxembourgish cookie, which in German-German dialect ended in luxemburgerli.

They are sold in many flavors with vanilla, chocolate, caramel, hazelnut, champagne, chestnut, mocha, cinnamon, lemon, tangerine, and raspberry. Some of the fruit flavors are only available in season. They are stored in the refrigerator for 2-3 weeks and must be kept refrigerated.

In Scotland, the macaroon is a sweet bar with a soft center covered with chocolate and sprinkled with roasted coconut. Traditionally they made with leftovers cold of mashed potatoes and sweet bread. When the sweet began to be commercialized the recipe dispensed with the potato due to its short shelf life.

The modern macaroon is done with a combination (depending on manufacturer) of sugar, glucose, water and egg white. These ingredients are mixed to make the center covered with fondant. Some producers only use commercial fondant with little or no processing, resulting in a lower quality product. In Spain, there is a type of macaroon made with hazelnut and honey called carajit. In addition, the Spanish confectionery has a sweet very similar to the coconut macaroon, called coconut sultana.

In Thoothukudi, an important port in Tamil Nadu in India, there is a variety of macaroon made with cashew and egg white. The Acıbadem kurabiyesi is a traditional Turkish cookie made of almonds, sugar and egg white. Traditional recipes add a small amount of bitter almond, which gives it its name. Because bitter almond is not always available, it is usually replaced with almond extract. These cookies are part of the catalog of almost any Turkish pastry and are often traditionally made at home.

The French macaron is distinguished from others because it can be found in a wider variety of flavors ranging from the traditional (raspberry, chocolate) to the most innovative (marmite, matcha green tea).

Preparation Time: 20 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 325 calories per 100 gms


4 egg whites
1 cup almond flour
4 tbsp sugar
1 tsp food coloring powder
1 tsp cocoa powder

Recipe Method:

Sift the almond flour and sugar and set aside. Beat 2 eggs until frothy. Add little sugar while beating.

Heat a pan on the stove with 2 cups of water and sugar. Once it boils pour the syrup slowly into the mixing bowl along with the egg whites. Continue to beat until the mixture is cool. It should be shiny and firm.

Add the sifted almond flour and sugar, as well as the egg whites of the rest 2 eggs and food coloring. Gently fold the mixture using a spatula. It should be pliable and when you lift your spatula, it should fall down like a ribbon.

Use a sheet of baking paper. Dust cocoa powder to decorate your shells. Let them stand for 2 hours. Preheat oven to 150 degrees celsius. Put the tray into the oven and leave them for 25 minutes. Once they've cool down, put them in an airtight container and freeze them.


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