Macarons are French meringue confections whose products utilizes several ingredients of different types. Icing sugars, ground/powder almond, food colorants, egg whites, and granulated sugars are some of the ingredients used but many others may be added. Two cookies are often used to sandwich the macaron, before adding ganache or jam filling. The Italian terms maccherone is the origin of this term. The Italian term may also be written as maccarone or macaroni. For lessons in how to make macarons Houston Texas should be the first location to visit.
Macarons have a very long history that goes back to the 8 th century AD. They were produced in Venetian monasteries. The macaron was made more popular by 2 Carmelite nuns during the Revolution in France. These two nuns produced and sold these products to be able to cater for their rent. At the time, no flavors and/or fillings were added to macaron.
It was till the 1830s when additives such as spices, liqueurs, and jams started to be incorporated into the confection. The names Gerbet or Paris macaron were originally used to refer to the modern macaron that people know today. The original one composed of 2 almond meringue discs containing ganache, jam or butter-cream filling. Pierre Desfontaines receives the credit for creating the confection. Claude Gerbet also lays claim over the creation of the same product. North America got introduced to macaron in 2010s.
The unique physical characteristics of the macaron renders it unique. It has a square top and a smooth surface. The circumference is ruffled while the base is made flat. When placed in the mouth, it melts easily due to its semi moist surface. There are traditional as well as modern flavors. The confection is hard to produce according to the views of many.
Over the years, various variations of this product have been invented. Main variants are Swiss, French, Japanese, Korean, and American. The public dictates the flavor incorporated in the American variant. The main flavors in American variant include peach champagne, peanut butter and jelly, mint chocolate chip, pistachio, candy corn, snickers, strawberry cheesecake, and salted pretzel. Other common flavors are chocolate pea-nut butter, maple bacon, candy cane, salted caramel popcorn, cinnamon, oatmeal raisin, and pumpkin.
In Switzerland, this product is referred to as Luxemburgerli, which is also a brand name. The product is comprised of two disks of almond meringue that has butter-cream filling. Luxemburgerli are made smaller and have lower weights too with an airy consistency. Major flavors include vanilla, chocolate, chocolate chip, hazelnut, amaretto, champagne, chestnut, caramel, cinnamon, lemon, raspberry, mandarin, and mocha among others. When refrigerated, they have a shelf life of 3-5 days. Most flavors are made seasonal.
Macarons are very popular outside Europe. They have been featured in many TV shows around the globe. Many chefs know how to make them and they have become an important item in the cultures of people in different societies. In Japan, they are important fashion items.
The cost of this confection varies with the location. Certain aspects like shape and size may also vary with the location just like ingredients are varied in different locations. Generally, however, despite the slight variations, the recipe remains widely the same globally.
Macarons have a very long history that goes back to the 8 th century AD. They were produced in Venetian monasteries. The macaron was made more popular by 2 Carmelite nuns during the Revolution in France. These two nuns produced and sold these products to be able to cater for their rent. At the time, no flavors and/or fillings were added to macaron.
It was till the 1830s when additives such as spices, liqueurs, and jams started to be incorporated into the confection. The names Gerbet or Paris macaron were originally used to refer to the modern macaron that people know today. The original one composed of 2 almond meringue discs containing ganache, jam or butter-cream filling. Pierre Desfontaines receives the credit for creating the confection. Claude Gerbet also lays claim over the creation of the same product. North America got introduced to macaron in 2010s.
The unique physical characteristics of the macaron renders it unique. It has a square top and a smooth surface. The circumference is ruffled while the base is made flat. When placed in the mouth, it melts easily due to its semi moist surface. There are traditional as well as modern flavors. The confection is hard to produce according to the views of many.
Over the years, various variations of this product have been invented. Main variants are Swiss, French, Japanese, Korean, and American. The public dictates the flavor incorporated in the American variant. The main flavors in American variant include peach champagne, peanut butter and jelly, mint chocolate chip, pistachio, candy corn, snickers, strawberry cheesecake, and salted pretzel. Other common flavors are chocolate pea-nut butter, maple bacon, candy cane, salted caramel popcorn, cinnamon, oatmeal raisin, and pumpkin.
In Switzerland, this product is referred to as Luxemburgerli, which is also a brand name. The product is comprised of two disks of almond meringue that has butter-cream filling. Luxemburgerli are made smaller and have lower weights too with an airy consistency. Major flavors include vanilla, chocolate, chocolate chip, hazelnut, amaretto, champagne, chestnut, caramel, cinnamon, lemon, raspberry, mandarin, and mocha among others. When refrigerated, they have a shelf life of 3-5 days. Most flavors are made seasonal.
Macarons are very popular outside Europe. They have been featured in many TV shows around the globe. Many chefs know how to make them and they have become an important item in the cultures of people in different societies. In Japan, they are important fashion items.
The cost of this confection varies with the location. Certain aspects like shape and size may also vary with the location just like ingredients are varied in different locations. Generally, however, despite the slight variations, the recipe remains widely the same globally.
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