Macaron (pastry) : (mot venant de l’Italian dialectal macarones « macaroni », p.-ê. du Greek macaria « potage bybarley ».
Le macaron est un small cake, forms round, crisp withvideo shooting et soft withshooting, fait à basis de almond paste pounded, Egg whites and sucre.origin du macaron est très Ancient, the recipe would be venue d’Italie plus précisément de Venice, under the Renaissance (*), but some gourmets advance the anteriority of macaroons from Cormery in 791.
(*) The Renaissance is a movement in European history associated with the restoration of honor to the literature, philosophy and arts of Greco-Roman antiquity. This movement has as its starting point Italy, and is located chronologically between the late Middle Ages and the modern era. Indeed, the Renaissance is the work, Florence (Italy), artists who can freely express their art there: a Pre-Renaissance occurs in several cities of Italy from the XNUMXth century (Trecento). The Renaissance is expressed in the XNUMXth century in most of theItaly, and some other European countries, in the form of the so-called Early Renaissance (Quattrocento). The Renaissance concerns almost all of Europe in the XNUMXth century (Cinquecento).
Many towns in France subsequently made it their specialty. To Nancy (Department of Meurthe-et-Moselle in the region Grand East), these small cakes were particularly famous in the XNUMXth century, they were made by Carmelite nuns.
In Paris, the macaroon that the pastry chef Pierre Desfontaines created at the beginning of the last century, to attach two by two with a ganache (cream au chocolate) or the jam is called a gerbet macaroon.
It is round and smooth, whereas the so-called "Dutch" macaroon has a crust split with the point of a knife after drying in steamroom and after baking au four.
In March 1952, around Besançon (department of Franche-Comté), cheesemaker Emmanuel Mérillon, after a tasting macaroons sweet, had the rich idea of joining two macaroons savory au County with a cream county-based Jura. The macaron dirty was born.
Nowadays and after the classic perfumes (chocolate ou cocoa, coffee, vanilla, pistachio, strawberry, hazelnut, coconut), you can enjoy macaroons at poppy, fraise des bois, blueberry, Pink, vine peach, To theapricot, To thehibiscus, to caramel au salted butter visit us at the passion fruit visit us at the lime-basil visit us at the memories of Cassis fruit-violets, sour cherry-amaretto, licorice visit us at the gingerbread , lawyer-banane-chocolate and more recently in Sweety salty visit us at the fresh goat visit us at the mascarpone , To theolive-p, black truffle or white truffle, foie gras, Pepper visit us at the caviar,…
Quote from the French writer Michel Houellebecq: "This time there was a cocktail of welcome, eager and multiple servants, fluted and macaroons arranged for our attention in cups of Porcelain. "In serotonin (2019, Flammarion Editions).
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Ladurée
macalong
Luxembourgish.
See also under Mouth slang: Macaroon , macaroon, macarooning et Macaronize.
Some preparations of sweet macaroons:[/ Vc_column_text]
Some preparations of salted macaroons:
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