Origine
From ancient origin, the macaroon is above all a biscuit which has suceeded to develop it through cultures in the whole world.
AIn this way, to know its source, come on in an historic trip in heart of civilizations…
We are in the Middle Age, in Europe. The macaroon appear for the first time in Venice, in Italia. It is the age where the shipping is very important. As one goes along, people discover the foreign cooking brought back by sailors. Among this new products, we make out a little biscuit tender and crunchy that is named “maccherone” and which means “ thin pastry”. It will become “ macaron” in French.
According to certains stories, the macaroon recipe is appeared in Syria at the 15th century, and was named “ Louzieh”. That's why, perhaps, the biscuit is present in the Jewish religious like the Yule log in the catholic people.
The macaroon arrival in France, comes back in the Renaissance era, at the 16th and 17th centuries. Some persons think that Catherine De Medicis has brought it with her in the time of a trip in France. The macaroon becomes fastly a speciality in several french regions.
In St-Jean-de-Luz, in 1660, the sweet was made by the pastry cook Adam, and offered to the King Louis XIV during his wedding with Marie-Therese from Spain.
In Nancy, in 1793, the “macaroon sister's” offered it to a family who helped their during the French Revolution. But there is a legend too which tells about the Carmélites nun who made and transmited the macaroon tradition because they didn't eat any meat.
According to an other legend, the macaroon origin is dated from 791, when monks made the biscuits in “monk navel-shaped”, in Comercy, a city in France.
At the 20th century, a new macaroon recipe has been invented in Paris. Its creator, the pastry cook Ladurée, have the idea of a new presentation of the biscuit, more sweet and more flavoured. Today it is a real success.
This speciality can be tasted in so many french regions and in the whole world.
LThe macaroon is a little biscuit in round-shaped, around 3 to 5 centimeters. Crunchy outside and soft inside, it can be tasted plain or flavoured according to the different recipes.
The basic ingredients to prepare macaroons are :
After that the ingredients be mixed, the pastry is put on an oven dish and baked. It is the cooking which give to the pastry its freezed-shaped and its glazed colour.
Then some macaroons can be stuck together and garnished with a ganache, in particular the Parisian macaroons.
No limits for the macaroon. In all forms, colours and in all the tastes, the macaroon creates according to ideas and wishs.
Chocolate Macaroons
preparation : 20 min
cooking : 12 min
Ingredients (to 15 macaroons) :
- 100 g chocolate
-120 g iced-sugar
-60 g almond powder
-2 eggs white
-A knob of butter
-A pinch of salt
Pour la garniture :
- 50 g soft butter
- 60 g powder chocolate
Preparation :
> Preheat your oven thermostat 6 ( 180°).
> Break the chocolate in piece and dissolve it slowly
> Mix 80 g of iced-sugar with the almond powder. Add the dissolved chocolate and stir
> Beat the eggs white with the salt, and add the rest of sugar and stir in contunious. Add in the previous mixture.
> With a coffee spoon, put little pastry piles on the oven dish covered with greaseproof paper buttered.
> Bake 10 to 12 minutes.
> Unstick the macaroons and keep it cool.
> Prepare the butter cream : in a bowl, knead with a fork the butter and the powder chocolate to abtain a homogeneous texture.
> Bind by two the macaroons with between their the butter cream.
ENJOY YOUR MEAL !
