Macarons are French meringue confections whose products utilizes several ingredients of different types. Icing sugars, ground/powder almond, food colorants, egg whites, and granulated sugars are some of the ingredients used but many others may be added. Two cookies are often used to sandwich the macaron, before adding ganache or jam filling. The Italian terms maccherone is the origin of this term. The Italian term may also be written as maccarone or macaroni. For lessons in how to make macarons Houston Texas should be the first location to visit.
The history of macaron runs back to the eighth century AD. They were in production by Venetian monasteries. The popularity of the macaron was increased by 2 Carmelite nuns during the time of French Revolution. The nuns made and sold macarons to pay rent. During that time, fillings and flavors were not being added into macarons.
It was till the 1830s when additives such as spices, liqueurs, and jams started to be incorporated into the confection. The names Gerbet or Paris macaron were originally used to refer to the modern macaron that people know today. The original one composed of 2 almond meringue discs containing ganache, jam or butter-cream filling. Pierre Desfontaines receives the credit for creating the confection. Claude Gerbet also lays claim over the creation of the same product. North America got introduced to macaron in 2010s.
The macaron has specific physical attributes that make it unique. The surface is often very smooth and square-shaped top. The base is made flat and the circumference is ruffled. The surface is made slightly moist so that it easily melts inside the mouth. The flavors come in a wide variety ranging from the conventional raspberry chocolate to the modern matcha flavor. It is difficult to produce the confection according to many people.
Many variations of the product have come up over the course of years. Examples of variants are American, Korean, Japanese, French, and Swiss. American macarons have flavors that depend on the general tastes of members of public. Examples of flavors in the American variant are mint chocolate chip, snickers, peach champagne, peanut butter and jelly, pistachio, candy corn, salted pretzel, and strawberry cheesecake. Additional flavors are chocolate pea-nut butter, candy cane, cinnamon, oatmeal raisin, maple bacon, salted caramel popcorn, and pumpkin.
In Switzerland, this product is referred to as Luxemburgerli, which is also a brand name. The product is comprised of two disks of almond meringue that has butter-cream filling. Luxemburgerli are made smaller and have lower weights too with an airy consistency. Major flavors include vanilla, chocolate, chocolate chip, hazelnut, amaretto, champagne, chestnut, caramel, cinnamon, lemon, raspberry, mandarin, and mocha among others. When refrigerated, they have a shelf life of 3-5 days. Most flavors are made seasonal.
The popularity of macarons is very high outside continental Europe. They are subject of discussion in many TV shows worldwide. Chefs celebrate being able to make the product in the right way. Elsewhere, it makes important part of the culture. For instance, in Japan, it is an important fashion item.
The cost of this confection varies with the location. Certain aspects like shape and size may also vary with the location just like ingredients are varied in different locations. Generally, however, despite the slight variations, the recipe remains widely the same globally.
The history of macaron runs back to the eighth century AD. They were in production by Venetian monasteries. The popularity of the macaron was increased by 2 Carmelite nuns during the time of French Revolution. The nuns made and sold macarons to pay rent. During that time, fillings and flavors were not being added into macarons.
It was till the 1830s when additives such as spices, liqueurs, and jams started to be incorporated into the confection. The names Gerbet or Paris macaron were originally used to refer to the modern macaron that people know today. The original one composed of 2 almond meringue discs containing ganache, jam or butter-cream filling. Pierre Desfontaines receives the credit for creating the confection. Claude Gerbet also lays claim over the creation of the same product. North America got introduced to macaron in 2010s.
The macaron has specific physical attributes that make it unique. The surface is often very smooth and square-shaped top. The base is made flat and the circumference is ruffled. The surface is made slightly moist so that it easily melts inside the mouth. The flavors come in a wide variety ranging from the conventional raspberry chocolate to the modern matcha flavor. It is difficult to produce the confection according to many people.
Many variations of the product have come up over the course of years. Examples of variants are American, Korean, Japanese, French, and Swiss. American macarons have flavors that depend on the general tastes of members of public. Examples of flavors in the American variant are mint chocolate chip, snickers, peach champagne, peanut butter and jelly, pistachio, candy corn, salted pretzel, and strawberry cheesecake. Additional flavors are chocolate pea-nut butter, candy cane, cinnamon, oatmeal raisin, maple bacon, salted caramel popcorn, and pumpkin.
In Switzerland, this product is referred to as Luxemburgerli, which is also a brand name. The product is comprised of two disks of almond meringue that has butter-cream filling. Luxemburgerli are made smaller and have lower weights too with an airy consistency. Major flavors include vanilla, chocolate, chocolate chip, hazelnut, amaretto, champagne, chestnut, caramel, cinnamon, lemon, raspberry, mandarin, and mocha among others. When refrigerated, they have a shelf life of 3-5 days. Most flavors are made seasonal.
The popularity of macarons is very high outside continental Europe. They are subject of discussion in many TV shows worldwide. Chefs celebrate being able to make the product in the right way. Elsewhere, it makes important part of the culture. For instance, in Japan, it is an important fashion item.
The cost of this confection varies with the location. Certain aspects like shape and size may also vary with the location just like ingredients are varied in different locations. Generally, however, despite the slight variations, the recipe remains widely the same globally.
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