Macaroon

Macaroons are dry baked goods, whose basic ingredient is a mass of sugar, egg whites and crushed almonds, nuts or other oil seeds. Instead of crushed almonds or marzipan oil seeds or other raw material is used. Oilseeds are used except almonds, for example, hazelnuts, coconut, pistachio or peach kernels, but never peanuts. Flour and starch are not admitted, except for coconut macaroons, which may contain up to 3% of the total mass of cereal products or starches.

Definition of Terms

According to the " Guidelines for fine bakery wares " in the German Food Code be with the word " macaroons " without further addition only almond and Marzipanmakronen referred, other macaroons are named according to the type of oil seeds or gross weight, for example Haselnussmakronen or coconut macaroons. This LSP scheme is in contrast to the common parlance, the " macaroons " often combines coconut macaroons with the simple word, but is required for goods Awards and similar applications.

Etymology

The German word macaroon comes from the French macaron, which in turn is derived from the Italian dialect macarone expression ( in other spellings, a pasta dish with cheese ), from which also Maccheroni (different varieties of durum wheat noodles) is derived. However, the French word is not exactly synonymous with the German, but denotes a special kind of almond macaroons, see macaron.

History

Macaroons are a traditional Christmas cake in Germany. The production is occupied at least since the 16th century, with the origin in Italy is considered probable. The term macaron there since that time in the French language. 1604 mentioned a book published in Liege cookbook also macaroons. Since the 17th century the pastry in Germany is known.

The increased import of Indian coconuts through 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. Also French Macarons are increasingly to be baked.

Production

Macaroons are a diverse family pastries, so - and also because of the sometimes very different raw materials - there are many different recipes. All have in common is the production of a shapable matrix of the crushed oil seeds, sugar and egg white, the Makronenmasse ( for the production of mass qv). This matrix is typically injected through a hole or a star tip on the baking sheet or on a baked base such as wafers or Mürbeteigböden and baked at low temperatures of between 160 and 180 ° C.. Through a dry furnace atmosphere macaroons their typical cracked surface.

After baking and cooling, macaroons are often coated with chocolate or immersed with the ends therein. Containing cocoa glaze or other " types confused with chocolate coatings" prohibits the German Food Code for almond, hazelnut and Walknussmakronen, but not for persipan and coconut macaroons. Especially with Persipanmakronen, the already apply to the market as an inferior substitute for marzipan products, it is common practice.

Macaroons spoil because of their high sugar and fat content not fast, but can dry out. Juicy macaroons should be vapor -proof packaging.

Examples of macaroons

• Eigelbmakronen or Swiss confection made ​​of almond paste, sugar and egg yolks, which replaces the egg whites. Eigelbmakronen are sold mostly on the ground with chocolate.
• Coconut macaroons are made of grated coconut, sugar, egg white, egg yolk occasionally. The mass may contain up to 3 % wheat flour or starch.
• Makronenzwieback is a biscuit, which is finished with a circulation Makronenmasse.
• Amarettini are an Italian version, which is cooked with almond or apricot kernels and Amaretto.