Today MK Unigroup takes you through the history of the small, colorful treat known as the macaron. Where did it come from? Let's find out.
A macaron is a small cookie made of two shells sandwiched together around a filling, rather like a sweet mini hamburger. The shells are made from egg whites whipped with sugar into a meringue, which is then mixed with ground almonds and icing sugar and baked so the shells rise. Fillings vary widely; popular choices include lemon butter, chocolate ganache, buttercream and jam.
The Origins of the Macaron
According to this account, the macaron was created in 1792, during the French Revolution, by Carmelite nuns from Italy who were looking for a way to make sweets to pay for their lodging. They beat almonds, sugar and egg whites together and baked them in an oven. Over time the recipe developed: two macarons were joined with a filling in the middle, making them look like a small hamburger or sandwich. In this early period, macarons were served without any special flavoring or filling.
For this reason, the macaron's origins are much debated, and it may well have come from Italy. An earlier story holds that the Italian noblewoman Catherine de' Medici brought the sweet to France when she married King Henry II of France in 1533, bringing Italian pastry chefs and early macarons with her. However, this account is not well established.
There are therefore two styles of macaron: Italian and French.
Italian-Style Macarons
In the Italian method, the meringue is made by whipping egg whites with hot sugar syrup. Sifted almonds and icing sugar are mixed with raw egg whites to make a thick paste, and the meringue and almond paste are then combined to form the macaron batter. This method is generally considered to give a sturdier structure, but it is sweeter and requires a candy thermometer for the syrup.
French-Style Macarons
In the French method, egg whites are whipped into a stiff-peaked meringue, and the ground almonds and powdered sugar are then sifted in gradually until the batter reaches the desired consistency. This process of knocking out air and folding is called macaronage.
The Macaron We Know Today
The macaron as we know it today appeared in 1930, when two shells were served sandwiched with buttercream, jam or ganache. This was devised by Pierre Desfontaines of Ladurée, the luxurious French bakery, giving the macaron its present-day look and turning it into a symbol of France.
