Macaron refers to a French meringue confection produced using many different ingredients. The main ingredients are icing sugars, egg whites, food colorants, ground/powder almond, and granulated sugars. The macaron is usually sandwiched between 2 cookies and is often filled with buttercream and ganache. The name was derived from an Italian word, macaroni, also variably spelled as maccherone or maccarone. To learn how to make the best macarons Houston Texas is the best place to visit.
The history of macaron runs back to the eighth century AD. They were in production by Venetian monasteries. The popularity of the macaron was increased by 2 Carmelite nuns during the time of French Revolution. The nuns made and sold macarons to pay rent. During that time, fillings and flavors were not being added into macarons.
Liqueurs, jams, and spices were rarely included in the confection until the 1830s when they started to be included. Originally, the confection went by the name Gerbet or Paris macaron. The original version consisted of 2 almond meringue disks that had buttercream or ganache filling. It is widely accepted that Pierre Desfontaines created this version. However, Claude Gerbet has also laid claim to its invention. Until 2010s, North America had not been introduced to macaron.
The macaron has specific physical attributes that make it unique. The surface is often very smooth and square-shaped top. The base is made flat and the circumference is ruffled. The surface is made slightly moist so that it easily melts inside the mouth. The flavors come in a wide variety ranging from the conventional raspberry chocolate to the modern matcha flavor. It is difficult to produce the confection according to many people.
Invention has led to various variations of the macaron. American, Korean, Swiss, French, and French are some of the main variants. In America, flavors included are dictated by the taste of the American public. American flavors include mint chocolate chip, pistachio, peach champagne, peanut strawberry cheesecake, salted pretzel, butter and jelly, candy corn, and snickers. Others are salted caramel popcorn, cinnamon, chocolate pea-nut butter, candy cane, oatmeal raisin, pumpkin, and maple bacon.
The brand name, Luxemburgerli, is used to refer to this product in Switzerland. Luxemburgerli is made of double disks of the almond meringue with butter-cream filling in them. They weight low and are tinier in size with an airy consistency. They come in various flavors including vanilla, hazelnut, amaretto, chocolate, chocolate chip, champagne, lemon, raspberry, mandarin, chestnut, caramel, mocha, and cinnamon. They can remain good for between 3 to 5 days when refrigerated. Many of the flavors are usually seasonal.
Outside the European continent, macarons are very popular. Many cooking TV shows have featured them in different countries. It is often an achievement to learn how to make this confection and in various societies, it has become an important item of culture. It is a fashion item in Japan.
The confection costs differently depending on the location. Just like the ingredients vary with location, size, shape, and other aspects may also vary depending on the location. However, in general, the recipe remains the same worldwide with little variations.
The history of macaron runs back to the eighth century AD. They were in production by Venetian monasteries. The popularity of the macaron was increased by 2 Carmelite nuns during the time of French Revolution. The nuns made and sold macarons to pay rent. During that time, fillings and flavors were not being added into macarons.
Liqueurs, jams, and spices were rarely included in the confection until the 1830s when they started to be included. Originally, the confection went by the name Gerbet or Paris macaron. The original version consisted of 2 almond meringue disks that had buttercream or ganache filling. It is widely accepted that Pierre Desfontaines created this version. However, Claude Gerbet has also laid claim to its invention. Until 2010s, North America had not been introduced to macaron.
The macaron has specific physical attributes that make it unique. The surface is often very smooth and square-shaped top. The base is made flat and the circumference is ruffled. The surface is made slightly moist so that it easily melts inside the mouth. The flavors come in a wide variety ranging from the conventional raspberry chocolate to the modern matcha flavor. It is difficult to produce the confection according to many people.
Invention has led to various variations of the macaron. American, Korean, Swiss, French, and French are some of the main variants. In America, flavors included are dictated by the taste of the American public. American flavors include mint chocolate chip, pistachio, peach champagne, peanut strawberry cheesecake, salted pretzel, butter and jelly, candy corn, and snickers. Others are salted caramel popcorn, cinnamon, chocolate pea-nut butter, candy cane, oatmeal raisin, pumpkin, and maple bacon.
The brand name, Luxemburgerli, is used to refer to this product in Switzerland. Luxemburgerli is made of double disks of the almond meringue with butter-cream filling in them. They weight low and are tinier in size with an airy consistency. They come in various flavors including vanilla, hazelnut, amaretto, chocolate, chocolate chip, champagne, lemon, raspberry, mandarin, chestnut, caramel, mocha, and cinnamon. They can remain good for between 3 to 5 days when refrigerated. Many of the flavors are usually seasonal.
Outside the European continent, macarons are very popular. Many cooking TV shows have featured them in different countries. It is often an achievement to learn how to make this confection and in various societies, it has become an important item of culture. It is a fashion item in Japan.
The confection costs differently depending on the location. Just like the ingredients vary with location, size, shape, and other aspects may also vary depending on the location. However, in general, the recipe remains the same worldwide with little variations.
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