A macaron ( , )
or French macaroon ( )
is a sweet
meringue
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...
-based
confection
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
made with
egg white
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms arou ...
,
icing sugar,
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.
Description
The refining process completely removes ...
,
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 th ...
, and
food colouring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...
.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen
Catherine de Medici
Catherine de' Medici ( it, Caterina de' Medici, ; french: Catherine de Médicis, ; 13 April 1519 – 5 January 1589) was an Florentine noblewoman born into the Medici family. She was Queen of France from 1547 to 1559 by marriage to King H ...
during the
Renaissance
The Renaissance ( , ) , from , with the same meanings. is a period in European history marking the transition from the Middle Ages to modernity and covering the 15th and 16th centuries, characterized by an effort to revive and surpass ideas ...
. Since the 19th century, a typical Parisian-style macaron is presented with a
ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
Preparation
Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream ...
,
buttercream
Buttercream, also referred to as butter icing or frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.
Buttercream is commonly flavored with vanilla. Other common flavors a ...
or
jam
Jam is a type of fruit preserve.
Jam or Jammed may also refer to:
Other common meanings
* A firearm malfunction
* Block signals
** Radio jamming
** Radar jamming and deception
** Mobile phone jammer
** Echolocation jamming
Arts and entertai ...
filling sandwiched between two such cookies, akin to a
sandwich cookie
A sandwich cookie, also known as a sandwich biscuit, is a type of cookie made from two thin cookies or medium cookies with a filling between them. Many types of fillings are used, such as cream, ganache, buttercream, chocolate, cream cheese, jam ...
. The confection is characterized by a smooth squared 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 (
raspberry
The raspberry is the edible fruit of a multitude of plant species in the genus ''Rubus'' of the rose family, most of which are in the subgenus '' Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with w ...
,
chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
) to unusual (
foie gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).
Foie gras is a popular and well-known delicacy ...
,
matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during ...
).
Name
There is some variation in whether the term ''macaron'' or ''macaroon'' is used, and the related
coconut macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of ''macaron'' for the meringue-based item to distinguish the two.
Stanford
Stanford University, officially Leland Stanford Junior University, is a private research university in Stanford, California. The campus occupies , among the largest in the United States, and enrolls over 17,000 students. Stanford is considere ...
professor of linguistics
Daniel Jurafsky
Daniel Jurafsky is a professor of linguistics and computer science at Stanford University, and also an author. With Daniel Gildea, he is known for developing the first automatic system for semantic role labeling (SRL). He is the author of ''The ...
describes how the two confections have a shared history with
macaroni
Macaroni (, Italian: maccheroni) is dry 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 ...
(
Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
, from Greek μακαρία). Jurafsky notes that French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: ''balloon'', ''cartoon'', ''platoon''). In the UK, many bakeries continue to use the term "macaroon".
History
According to
Dan Jurafsky
Daniel Jurafsky is a professor of linguistics and computer science at Stanford University, and also an author. With Daniel Gildea, he is known for developing the first automatic system for semantic role labeling (SRL). He is the author of ''The Lan ...
in Slate magazine, Arab troops from Ifrīqiya (now Tunisia) brought new techniques (papermaking) and foods like lemons, rice and
pistachios
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.
''Pistacia vera'' is often confused with other sp ...
with them during their occupation of Sicily in 827. These included many nut-based sweets such as Fālūdhaj and Lausinaj - baked goods with sweet almond cream inside. These sweet pastries were handed down by the Sassanid Shahs in Persia, where the almond cake was made to celebrate the Zoroastrian New Year (Nouruz). In Sicily (and in Toledo, Spain, another contact point between Muslim and Christian culture) fālūdhaj and lausinaj developed into various desserts, like the almond-paste tarts called marzapane and caliscioni.
In 1154 Muhammad al-Idrisi reported the production of noodles, which was also carried out in Sicily for the first time. Under the collective term Maccarruni, the Arabs referred to ground grain products as noodles and pastries. The Italians borrowed maccheroni from Maccarruni, from which today's macarons are derived.
The culinary encyclopedia
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...
(1988) traces the origin of the macarons back to a French monastery in Cormery in the 8th century (791). At the same time, the encyclopedia entry spreads the pious legend that the shape of the pastry with a cracked crust was abandoned from the navel of a monk.
A Swiss online encyclopedia on the history of baking says that the almond biscuits were brought from Andalusia (present-day Spain) to Marrakesh (present-day Morocco) in the early 11th century by the sultan and first king of the Almoravid dynasty Yusuf ibn Tashfin, and that it was served mainly during Ramadan.
During the
Renaissance
The Renaissance ( , ) , from , with the same meanings. is a period in European history marking the transition from the Middle Ages to modernity and covering the 15th and 16th centuries, characterized by an effort to revive and surpass ideas ...
, French queen
Catherine de' Medici
Catherine de' Medici ( it, Caterina de' Medici, ; french: Catherine de Médicis, ; 13 April 1519 – 5 January 1589) was an Florentine noblewoman born into the Medici family. She was Queen of France from 1547 to 1559 by marriage to King ...
's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying
Henry II of France
Henry II (french: Henri II; 31 March 1519 – 10 July 1559) was King of France from 31 March 1547 until his death in 1559. The second son of Francis I and Duchess Claude of Brittany, he became Dauphin of France upon the death of his elder bro ...
.
In the 1790s, macarons began to gain fame when two Carmelite nuns, seeking asylum in
Nancy during the
French Revolution
The French Revolution ( ) was a period of radical political and societal change in France that began with the Estates General of 1789 and ended with the formation of the French Consulate in November 1799. Many of its ideas are considere ...
, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavours or fillings.
It was not until the 1930s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or
ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
Preparation
Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream ...
filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie
Ladurée
Pâtisserie E. Ladurée, commonly known as Ladurée (), is a French manufacturer and retailer of high-end pastries and candy, which was established in 1862. It is one of the world's best-known sellers of the double-decker macaron, 15,000 of w ...
, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.
Earliest recipe
Many Italian cookbooks of the 16th-century mention almond biscuits closely resembling macarons, albeit under different names. The earliest known recipe dates back to the early 17th century and appears to be inspired by a French version of the recipe.
Method
There are two main methods for making a macaron – the "French" method and the "Italian" method. The difference between the two is the way the meringue is made.
In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage.
The Italian method involves whisking the egg whites with a hot sugar syrup to form a meringue. Sifted almonds and icing sugar are also mixed with raw egg whites to form a paste. The
meringue
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...
and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.
The vegan variation involves the use of aquafaba in place of egg white, and the butter is substituted as well. All other ingredients are essentially the same.
Either Italian or French meringue can be combined with ground almonds.
A macaron is made by combining icing sugar and ground almonds into a fine mixture. In a separate bowl, egg whites are beaten to a meringue-like consistency. The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked. Sometimes, a filling is added.
Variations
France
Several French cities and regions claim long histories and variations, notably
Lorraine
Lorraine , also , , ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; german: Lothringen ; lb, Loutrengen; nl, Lotharingen is a cultural and historical region in Northeastern France, now located in the administrative region of Gr ...
(
Nancy and
Boulay Boulay is a surname, and may refer to:
* Antoine Jacques Claude Joseph, comte Boulay de la Meurthe (1761–1840), French politician and magistrate
* Diana Boulay (born 1946), Canadian artist
* Étienne Boulay (born 1983), Canadian footballer
* F ...
),
Basque Country (
),
Saint-Émilion
Saint-Émilion (; Gascon: ''Sent Milion'') is a commune in the Gironde department in Nouvelle-Aquitaine in southwestern France. In 2016, it had a population of 1,938.
In the heart of the country of ''Libournais'' (the area around Libourne), i ...
,
Amiens
Amiens (English: or ; ; pcd, Anmien, or ) is a city and commune in northern France, located north of Paris and south-west of Lille. It is the capital of the Somme department in the region of Hauts-de-France. In 2021, the population of ...
,
Montmorillon
Montmorillon () is a commune in central-western France, in the Vienne department of which it is a sub-prefecture, in Nouvelle-Aquitaine. Its inhabitants are called ''Montmorillonnaises'' ''and Montmorillonnais''.
Montmorillon is a Book town an ...
,
Le Dorat
Le Dorat (; oc, Le Daurat) is a commune in the Haute-Vienne department in the Nouvelle-Aquitaine region in western France. It is considered to be the traditional capital of the Basse Marche. Inhabitants are known as ''Dorachons''. Some say th ...
,
Sault,
Chartres
Chartres () is the prefecture of the Eure-et-Loir department in the Centre-Val de Loire region in France. It is located about southwest of Paris. At the 2019 census, there were 170,763 inhabitants in the metropolitan area of Chartres (as d ...
,
Cormery
Cormery () is a commune in the Indre-et-Loire department, Centre-Val de Loire. Its inhabitants are called Cormeriens, Cormeriennes.
Geography
Cormery is located 21 kilometres from Tours and 18 kilometres from Joué-lès-Tours. The area of the ...
,
Joyeuse
Joyeuse (; fro, Joiuse; meaning "joyous, joyful") was, in medieval legend, the sword wielded by Charlemagne as his personal weapon. A sword identified as Joyeuse was used in French royal coronation ceremonies since the 13th century, and is now ...
and Sainte-Croix in Burgundy.
Macarons d'Amiens, made in
Amiens
Amiens (English: or ; ; pcd, Anmien, or ) is a city and commune in northern France, located north of Paris and south-west of Lille. It is the capital of the Somme department in the region of Hauts-de-France. In 2021, the population of ...
, are small, round-shaped biscuit-type macarons made from
almond paste
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond pas ...
, fruit and honey, which were first recorded in 1855.
The city of
Montmorillon
Montmorillon () is a commune in central-western France, in the Vienne department of which it is a sub-prefecture, in Nouvelle-Aquitaine. Its inhabitants are called ''Montmorillonnaises'' ''and Montmorillonnais''.
Montmorillon is a Book town an ...
is well known for its macarons and has a museum dedicated to them. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons has remained unchanged for over 150 years.
The town of
Nancy in the
Lorraine
Lorraine , also , , ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; german: Lothringen ; lb, Loutrengen; nl, Lotharingen is a cultural and historical region in Northeastern France, now located in the administrative region of Gr ...
region has a storied history with the macaron. It is said that the abbess of
Remiremont
Remiremont (; german: Romberg or ) is a town and commune in the Vosges department, northeastern France, situated in southern Grand Est. The town has been an abbatial centre since the 7th century, is an economic crossroads of the Moselle and Mosel ...
founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honoured them by giving their name to the Rue de la Hache, where the macaron was invented.
India
Thoothukudi
Thoothukudi (formerly Tuticorin) is a port city, a municipal corporation and an industrial city in Thoothukudi district in the Indian state of Tamil Nadu. The city lies in the Coromandel Coast of Bay of Bengal. Thoothukudi is the capital and he ...
in
Tamil Nadu
Tamil Nadu (; , TN) is a States and union territories of India, state in southern India. It is the List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India ...
has
its own variety of macaroon made with cashews instead of almonds, adapted from macarons introduced in colonial times.
Japan
Macarons in
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
are a popular confection known as マカロン (''
makaron''). There is also another widely available version of ''makaron'' which substitutes
peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small ...
flour for almond and a
wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' (azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients.
History
In Japan, the wor ...
-style flavouring. The ''makaron'' is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.
Switzerland
In
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
, the Luxemburgerli (also Luxembourger) is a brand name of
confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
made by the
Confiserie Sprüngli
The Confiserie Sprüngli is a Swiss luxury confectionery manufacturer founded in 1836 and internationally known for its signature macarons called "Luxemburgerli".
History
The company was founded in 1836 when David Sprüngli bought the con ...
in
Zürich
Zürich () is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zürich. It is located in north-central Switzerland, at the northwestern tip of Lake Zürich. As of January 2020, the municipality has 43 ...
,
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
. A Luxemburgerli is a macaron comprising two disks of almond meringue with a buttercream filling, though different flavours are also available. Luxemburgerli are smaller and lighter than macarons from many other vendors.
United States
Pastry chefs in the US have edited the classic cookie to include more traditional American flavours. Flavours of macarons available in the US have been known to include mint chocolate chip, peanut butter and jelly, Snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.
South Korea
In addition to macarons, fat-carons (뚱까롱, thick macarons), also called ttungcarons, were invented and became popular in South Korea. The bakers intentionally overfill the macaron filings and later decorate them as well. The appearance can resemble more to that of a small ice cream sandwich.
Popularity
In Paris, the
Ladurée
Pâtisserie E. Ladurée, commonly known as Ladurée (), is a French manufacturer and retailer of high-end pastries and candy, which was established in 1862. It is one of the world's best-known sellers of the double-decker macaron, 15,000 of w ...
chain of pastry shops has been known for its macarons for about .
In Portugal, Spain, Australia, France, Belgium, Switzerland, New Zealand and the Netherlands,
McDonald's
McDonald's Corporation is an American Multinational corporation, multinational fast food chain store, chain, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States. They rechri ...
sells macarons in their
McCafé
McCafé is a coffee-house-style food and beverage chain, owned by McDonald's. Conceptualised and launched in Melbourne, Australia, in 1993, and introduced to the public with help from McDonald's CEO Charlie Bell and then-chairman and future ...
s (sometimes using advertising that likens the shape of a macaron to that of a hamburger).
McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of
Groupe Holder
Groupe Holder SAS is French business group founded by Francis Holder in 1962. The group includes companies like Ladurée, Chateau Blanc, PANAPRO, Panétude-Pandéco, IFH (Institut de Formation Holder) and Paul. The head office is located at Mar ...
, though they do not use the same macaron recipe.
Outside of Europe, the French-style macaron can be found in
Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by tot ...
and the
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
.
In
Australia
Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
,
Adriano Zumbo and his TV series ''
MasterChef
''MasterChef'' is a competitive cooking show television format created by Franc Roddam, which originated with the UK version in July 1990. The format was revived and updated for the BBC in February 2005 by executive producers Roddam and John ...
'' have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets.
See also
*
Alfajor
An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The archety ...
, a similar Spanish confection
*
Petit four
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, ''petit four'' (), meaning "small oven".
History and etymology
In 18th and 19th century France, g ...
Notes
References
*
* (About the history of the macaron.)
*
Further reading
*
*
*
*
External links
*
*
{{Authority control
Almond cookies
French pastries
National dishes
Meringue desserts