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Macaron
A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras). Name There is some variation in whether the term ''macaron'' or ''macaroon'' is used, and the related macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of ''macaron'' for the meringue-based treat to distinguish the two. The two confections have a shared history with m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaron De Nancy - IMG 2841
A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras). Name There is some variation in whether the term ''macaron'' or ''macaroon'' is used, and the related macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of ''macaron'' for the meringue-based treat to distinguish the two. The two confections have a shared history with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Macaroon
A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras). Name There is some variation in whether the term ''macaron'' or ''macaroon'' is used, and the related macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of ''macaron'' for the meringue-based treat to distinguish the two. The two confections have a shared history with macaroni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (), known in Italian as ''maccheroni'', is a pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word ''macaroni'' is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' () or to long pasta dishes, as in '' maccheroni alla chitarra'', which is prepared with long pasta such as spaghetti. In the United States, federal regulations define three different shapes of dried pasta (macaroni, spaghetti, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroon
A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. Etymology The name ''macaroon'' is borrowed from French , in turn from the Sicilian '','' a variant form of , the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian , 'to bruise' is now rejected. The origin of the word may also have referred to a sort of pasta or macaroni. Origins Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters". Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fālūdhaj
''Faloodeh'' (, ), or ''paloodeh'' (, ), is a traditional Iranian cold dessert similar to a sorbet. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water. ''Faloodeh'' is often served with lime juice and sometimes ground pistachios. In Iran, ''faloodeh'' is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rose water, and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. ''Faloodeh Shirazi'' (), a version from the city of Shiraz, is particularly well-known. In 2023, the Ministry of Cultural Heritage, Tourism and Handicrafts added ''faloodeh''-making to Iran's List of the Intangible Cultural Heritage of Humanity. History The Persian word ''paloodeh'' is derived from the verb ''paloodan'' (), which means "to refine". ''Faloodeh'' is an Arabicized form of ''paloodeh'' that appeared after the Arab conquest of Iran, due to a lack of the phoneme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Powder
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery – in the manufacture of almond macarons and macaroons and other sweet pastries, in cake and pie filling, such as Austrian ''Sachertorte'' – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in ''frangipane'', the filling of traditional ''galette des Rois'' cake. Almond meal has recently become important in baking items for those on low-carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almonds have high levels of polyunsaturated fats. Typically, the omega 6 fatty acids in almonds are protected from oxidation by the surface skin an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of wikt:stiff peaks, stiff peaks by Denaturation (biochemistry), denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Meal
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery – in the manufacture of almond macarons and macaroons and other sweet pastries, in cake and pie filling, such as Austrian ''Sachertorte'' – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in ''frangipane'', the filling of traditional ''galette des Rois'' cake. Almond meal has recently become important in baking items for those on low-carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almonds have high levels of polyunsaturated fats. Typically, the omega 6 fatty acids in almonds are protected from oxidation by the surface skin an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granulated Sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refining process completely removes the molasses from cane juice or beet juice to give the disaccharide white sugar, sucrose. It has a purity higher than 99.7%. Its molecular formula is . White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. Beet sugar has never been processed with bone char and is vegan. In modern times, activated carbon and ion-exchange resin may be used – see . From a chemical and nutritional point of view, white sugar does not contain—in comparison to brown sugar—some minerals (such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the Art (skill), art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar Baking, baked goods. Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shah
Shāh (; ) is a royal title meaning "king" in the Persian language.Yarshater, Ehsa, ''Iranian Studies'', vol. XXII, no. 1 (1989) Though chiefly associated with the monarchs of Iran, it was also used to refer to the leaders of numerous Persianate societies, such as the Ottoman Empire, the Khanate of Bukhara and the Emirate of Bukhara, the Mughal Empire, the Bengal Sultanate, and various Afghan dynasties, as well as among Gurkhas. With regard to Iranian history, in particular, each ruling monarch was not seen simply as the head of the concurrent dynasty and state, but as the successor to a long line of royalty beginning with the original Persian Empire of Cyrus the Great. To this end, he was more emphatically known as the Shāhanshāh ( ), meaning " King of Kings" since the Achaemenid dynasty. A roughly equivalent title is Pādishāh (; ), which was most widespread during the Muslim period in the Indian subcontinent. Etymology The word descends from Old Persian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sassanid Empire
The Sasanian Empire (), officially Eranshahr ( , "Empire of the Iranians"), was an Iranian empire that was founded and ruled by the House of Sasan from 224 to 651. Enduring for over four centuries, the length of the Sasanian dynasty's reign over ancient Iran was second only to the directly preceding Arsacid dynasty of Parthia. Founded by Ardashir I, whose rise coincided with the decline of Arsacid influence in the face of both internal and external strife, the House of Sasan was highly determined to restore the legacy of the Achaemenid Empire by expanding and consolidating the Iranian nation's dominions. Most notably, after defeating Artabanus IV of Parthia during the Battle of Hormozdgan in 224, it began competing far more zealously with the neighbouring Roman Empire than the Arsacids had, thus sparking a new phase of the Roman–Iranian Wars. This effort by Ardashir's dynasty ultimately re-established Iran as a major power of late antiquity.Norman A. Stillman ''The Jew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
