The macaron, a sweet shaped like a tiny hamburger, is hugely popular around the world, and each country has its own way of making it.
What Is a Macaron?
A macaron is made of small cookies sandwiched together with various fillings, like a tiny sweet hamburger. The shells are made from egg whites whipped with sugar into a meringue, then mixed with ground almonds and icing sugar and baked so the shells rise. Fillings vary, with popular choices including lemon butter, chocolate ganache, buttercream and jam.
The Origin of the Macaron
The macaron originated in France during the French Revolution (in the 19th century). It was invented by Italian missionaries looking for a way to make a living by whipping almonds, sugar and egg whites together and baking them. It developed over time until two macarons were sandwiched together with a filling in the middle, giving it its resemblance to a tiny hamburger or sandwich.
Two Ways to Make Macarons
The traditional macaron comes from its country of origin, France. In the French method, egg whites are whipped into a stiff meringue, then ground almonds and powdered sugar are slowly sifted in until the desired consistency is reached. This process of knocking out air and folding is called macaronnage.
In the Italian method, the meringue is made by whipping egg whites with a hot sugar syrup, while sifted almonds and icing sugar are mixed with raw egg whites to make a thick paste. The meringue and almond paste are then combined to make the macaron batter. This method is generally considered more stable but sweeter, and it requires a candy thermometer for the syrup.
Macaron Styles by Country
Macarons are popular and widespread around the world, so each country makes them, and sometimes names them, a little differently:
- Switzerland: macarons are called Luxemburgerli, the same name used by the Swiss confectioner founded by David Sprüngli. Swiss macarons look like French ones but are lighter, with a diameter of 2.5 cm.
- United States: French macarons have been given more American flavours, such as maple, cinnamon, champagne peach, pistachio, strawberry cheesecake, sweetcorn, salted pretzel, chocolate peanut butter and oatmeal raisin.
- Japan: macarons are called "makaron". The Japanese have adapted the method, using peanut flour instead of almonds, and created macarons flavoured like wagashi, traditional Japanese sweets, giving Japanese macarons a distinct identity.
- South Korea: macarons have been adapted to be much thicker ("thick macarons") so they feel more filling.
In Thailand, macarons follow the style of their country of origin, France, with added colours and flavours for plenty of variety. Today macarons are popular in many Thai cafés because they come in many flavours and beautiful colours, which attract younger customers.
