Macaron
The Macaron [ makaʁɔ ] (French loanword, the macarons Pl ) is a French Meringues from almond flour, whose origin dates back to the Middle Ages. In France, many variants of traditional macarons are baked, today it is the colorful Macaron distributed as a small double disk around a cream layer farthest. The meringue bottoms of the double biscuit prepared with egg whites, icing sugar and very finely ground almonds and stained with colorful food extracts. The filling of this three to five centimeters Macarons usually consists of butter cream, ganache or jam in a variety of flavors and is applied between two Macaronböden or lids with a pastry bag.
General
The name comes from the Italian and is from the Italian word (am) maccare derived, which is translated crush or crush with. Macarone The Venetian word or maccherone means fine dough. Macarons are not to be confused with the German coconut macaroons and the Italian maccheroni. Dictionaries such as dictionary and translate LEO Macaron still with macaroon, which no longer corresponds to today's use in the media.
The meringue is under a very thin, smooth crust soft, moist, creamy and finally melts quickly in the mouth. In contrast to cookies macarons can not be kept long without sacrificing taste, within two to four days, they are hard. Macarons are considered to be not very easy to manufacture as it arrives here on a very close attention to the amounts of ingredients, baking temperature, duration and rest periods. As Luxemburgerli the Confiserie Sprüngli the macarons in Switzerland are known. In Germany, North America and East Asia, the colorful and low-calorie pastries are always popular, so that is now spoken of a " trend pastries ".
The Macaron Paris style is only produced craft due to its limited shelf life and demanding preparation and mainly sold directly. Other varieties of double cookies with a cream layer are the Whoopie Pies and predominantly machine-made Oreos, which have also become popular in the early 20th century.
History
Arabia and Persia
According to Dan Jurafsky in the magazine Slate Arab troops from Ifriqiya brought (modern Tunisia) in their occupation of Sicily in 827, new techniques ( paper production) and foods such as lemons, rice and pistachios. Among them were many candies with a nut base as fālūdhaj and lausinaj - A biscuit with a sweet almond cream inside. This sweet pastry in turn had been handed down by the Sassanid Shah of Persia, where they handed the almond cookies in celebration of the Zoroastrian New Year ( Nowruz ). Muhammad al- Idrisi reports in 1154 of the noodle-making, which had also been operated for the first time in Sicily. With the collective term MACCARRUNI the Arabs food made from ground grains such as pasta and pastries designated. The Italians borrowed from maccheroni MACCARRUNI, resulting in today's Macarons come.
The culinary encyclopedia Larousse Gastronomique (1988 ) leads to the origin of the macarons back to an earlier French monastery in Cormery in the 8th century ( 791 ). At the same time the Encyclopedia entry also spread the pious legend that the shape of the pastry had been apart with a cracked crust from the navel of a monk. A Swiss online encyclopedia on the history of baking, however, dates the first almond cookies in the 11th century under the auspices of the Sultan and the first king of the Almoravid dynasty Yusuf ibn Tashfin where the almond cake Ghouryeba or Ghriba was served especially during Ramadan. From Arabia Sicily addition, the almond pastry spread to Venice, where the term macarone generally the pastry was called.
France
1533 is for further information Larousse Gastronomique by Caterina de ' Medici had brought the almond cookies from Florence to France on the occasion of her marriage to the Duke of Orleans, who as Henry II in 1547 became the King of France. On the humanistic writer François Rabelais, the first known written mention of a Macaron recipe back (Le Quart Livre, 1552) goes. The culinary tradition of macarons at the royal court continued the pastry chef Adam of Saint -Jean -de -Luz, when he offered this pastry to the wedding festivities of Louis XIV in 1660. At the court of the Palace of Versailles took from 1682 to the chefs ( officiers de bouche ) Dalloyau, which later the same Pâtisserie company founded, also the macarons in their repertoire.
The first Macarons were simple cookies made from almond flour, sugar and egg whites. In the 18th century jam or cream has been baked into the cookies, which is also the former French queen and Gourmande should have savored of pastry Marie- Antoinette. In Sofia Coppola's film Marie Antoinette History (2006) the young Queen offers the Austrian ambassador macarons. Later drilled on the baked almond meringue and filled it.
Macarons ( without filling) were also the specialty of several monasteries, like the nuns of the Visitation ( Filles de Sainte- Marie) in Melun, after which the Mandelküchlein Visitandines are named. Since it was the Benedictines of the Blessed Sacrament in Nancy forbidden to eat meat, the nuns were preparing a large selection of pastries, including the famous macarons. According to the decree of annulment and the charitable Order of April 5, 1792 began in Nancy, the two Benedictine sisters Marguerite Gaillot and Marie -Elisabeth Morlot to live on the production and sale of their macarons. They were so so well known that they soon as Les Sœurs Macarons made a name for himself.
19th century
The increased import of Indian coconuts to Europe and the United States in the late 19th century had the coconut macaroons (English: coconut macaroons ) come up and carries up today to confusion with the much older Macarons at. Since then, the United States Coconut macaroons are prepared for Passover Seder in Jewish cuisine. During the 19th century, it was in France to connect two macarons with buttercream or jam. For the first time documented the Parisian pastry chef Claude Gerbet put two soft almond meringue yet another without filling.
20th century
Then began in the early 20th century Pierre Desfontaines, the owner of the house Ladurée and cousin of the famous miller and baker Louis Ernest Ladurée, a ganache filling between two macarons. The recipe has been maintained until today at the Maison Ladurée. Since then, the terms le macaron Gerbet and le macaron parisien have become established for the soft and doubly occupied macaron.
Refined towards the end of the 20th century and extended the Lenôtre Pierre Hermé students the flavor of the macarons. By type of Italian meringue he cooks first syrup and egg white mixture is then stirred and then add raw egg white, making the Macaronschalen be much more stable. From then on, the Macaron quickly became the most popular biscuits in France. The house Ladurée, Pierre Hermé, the next S.A.S. is counted among the best providers of macarons in France, sold alone in his four Parisian pâtisserie annually over four million almond meringues. The Macaron had sales in the famous tea salon in the rue Royale Ladurées between the Place de la Concorde and Place de la Madeleine in fiscal 1998 accounted for 30 % of sales.
In the 2000s took over in the catering and retail chains like Whole Foods, Trader Joe's, Starbucks and, since 2007, McDonald's McCafé in France simplified versions of macarons in their offer.
On March 20, the calendrical beginning of spring, is celebrated in France since 2005, the Jour du Macaron, which was founded on the initiative of Pierre Hermé out. A portion of the proceeds goes to social- charitable projects. Increasingly participate in it and the patisseries of other countries, such as the delicatessen section of Galeries Lafayette in Berlin and pastry shops in Canadian and U.S. cities.
Local specialties
In addition to the courtly and clerical tradition developed in France and local variants of the macarons. The Macarons d' Amiens in Picardy there since the 16th century and they are made of almond flour, eggs, almond oil, fruits and honey. Since the 19th century makronenförmige macarons are made in Lorraine Boulay. The Musée de l' Amande et du Macaron in Montmorillon has, besides Nancy, Boulay and Amiens also referred to the traditional macaron specialties in Cormery, Luignan, Montmorillon, Saint -Jean -de- Luz and Saint -Emilion. The almond meringues of Cormery have the form of bagels or donuts and were supposed to resemble a monk navels. Meyers mentioned beyond even the places Lauzerte, Niort, Reims, Massiac, Pau and Metz.
Preparation
Meringue soils
Filling