What are Macarons?
What is a “macaron”? It’s not macaroon, it’s macaron! You’d have to roll your tongue, it’s not –roon! What makes a macaron so special? Macarons are little nut cookies that originated from Italy and quickly became popular throughout the rest of the world. Macarons are little cookies (usually made with almond) that has a crispy shell with a chewy interior sandwiched between a thick filling, usually sweet.
Where were macarons from?
Many people think that macarons are French cookies but surprisingly, they originated from Italy! An Italian chef named Catherine de Medicis in 1533 introduced this type of cookie. “Macaron” has the same origin as the word “macaroni” – which both means fine dough. The first macaron cookies are made of almond powder, sugar, and egg whites; even throughout the years, ingredients for macarons still remain the same – just different ratios. Since macarons became so popular all over France, it was soon to be claimed as a French originated cookie.
Of all the times that we thought or we’ve been told that macarons are French cookies, it is such a shock to find out that they’re from Italy. It’s nice to see that a recipe from such a long time ago hasn’t really changed throughout the decades.
How are macarons made?
Throughout the centuries, the main ingredients for macarons remain the same; almond powder, sugar, and egg whites. However, since macarons are such a big thing in the modern day society, there are different types of ingredients that they add into the cookie for different flavours. One thing that many chefs change would be the almond powder; it may be substitute for other nut powders such as peanut, hazelnut and even pecans. This way, the cookie itself will change flavours to compliment whatever the filling it may be. The most important component about the process of making macarons are the egg whites!
The process of making a macaron sounds pretty easy, but there are techniques that one must learn to create the perfect macaron! There are two methods to making macarons; the Italian method and the French method. First, I’ll explain how the Italian method works. Egg whites are divided into two parts, one part will be mixed through with sifted powdered sugar and almond flour. The second part is to be whipped to soft peaks. There will be a syrup that’ll be cooked with sugar and water until a certain temperature (soft ball 118C) and slowly - yet gradually, poured into the soft peaked egg whites while it’s still mixing. Beat the meringue until stiff peaks and shiny. This meringue will be carefully folded into the flour paste mixture created earlier.
POPSUGAR Foods , YouTube Video, EAT THE TRENDS
The second method, the French method uses similar ingredients. Almond flour and powdered sugar are to be sifted into a mixing bowl. Egg whites are to be beaten to soft peaks, the difference here is that the fine white sugar is to be rained into the soft peaked egg whites as it’s still whipping. The end result, stiff peaks and shiny meringue is made. Likewise, fold the meringue into the dry almond mix until lava like consistency - DO NOT OVER FOLD! Both batters are to be put into piping bags (ziploc bags will do) and piped into desired shapes (making sure there’s two of each). Allow cookies to dry out in room temperature for up to 30 minutes depending on the recipes and bake off for time specified in a recipe. Allow cool, filled and sandwiched!
The instructions don’t seem so hard right?
The instructions don’t seem so hard right?
kawaiisweetworld, YouTube Video, Macaron Ice Cream Sandwiches
What else? What’s so great about it?
The best thing about macarons is that they come in all different flavours, most of them are sweet but some pastry chefs do come up with savoury flavoured macarons. Almond powder can be substitute to peanut powder, pecan powder, walnut powder, etc. Any of these nut powders are just grind up nuts into a fine powder.
To go into the texture and taste of a macarons, these little cookies have an extremely chewy interior that’s almost like a chewy sticky marshmallow (created from the meringue). The exterior is a crispy shell that is fragile and breaks when you bite into it. These little chewy, crispy cookies are able to satisfy any sweet tooth you may have! They’re sugar packed, and sweeter than your homemade candied apples!!
With the variety of flavours that many different bakeries carry, you’ll never get bored of snacking on these delicious cookies. Think of a dessert flavour, and you’ll most likely find that flavour! Flavours from the classic vanilla to chocolate to even rocky road flavour. Yummy sweet cookies filled with amazing fillings from buttercream to marshmallows to creams.
Heard enough about macarons? Maybe it’s time to try them!
The best thing about macarons is that they come in all different flavours, most of them are sweet but some pastry chefs do come up with savoury flavoured macarons. Almond powder can be substitute to peanut powder, pecan powder, walnut powder, etc. Any of these nut powders are just grind up nuts into a fine powder.
To go into the texture and taste of a macarons, these little cookies have an extremely chewy interior that’s almost like a chewy sticky marshmallow (created from the meringue). The exterior is a crispy shell that is fragile and breaks when you bite into it. These little chewy, crispy cookies are able to satisfy any sweet tooth you may have! They’re sugar packed, and sweeter than your homemade candied apples!!
With the variety of flavours that many different bakeries carry, you’ll never get bored of snacking on these delicious cookies. Think of a dessert flavour, and you’ll most likely find that flavour! Flavours from the classic vanilla to chocolate to even rocky road flavour. Yummy sweet cookies filled with amazing fillings from buttercream to marshmallows to creams.
Heard enough about macarons? Maybe it’s time to try them!
Bloggers: Ming Yang, Samantha Marzin, Kate Turner
***Disclaimer; All photos and videos are not intended to be used for commercial purposes. All credits belong to the right owners. Appreciation for all images to be used on this blog.