If you are a fan of cooking and baking competition shows, you know when a budding chef says they are making risotto, a collective gasp goes up from watchers because risotto is a fail more often than a success. Now, if it’s a baking competition and someone says they are making macarons, a similar gasp goes up because those sandwich cookies are notoriously temperamental. But they are certainly popular. There’s a bakery with several locations in France that sells 4 million (yes, million) macarons a day! You can see what the fuss is all about in person with a GetAway Travel vacation to France. We’ll even help you find a class so you can experience macaron making up close and personal!
Macaron and macaroon — not the same
A mah-kah-ROHN is a lovely, crispy sandwich cookie with buttercream, ganache or some other flavored filling. A mah-kah-ROON is a drop cookie, also lovely, but made with flaked coconut, egg whites and flavorings.
Those delightful delicate and oh-so-pretty bites actually trace their origins to Italy and they were originally beige, like the color of ground-up blanched almonds which formed their base. Traditionally they were held to have been introduced to France by Queen Catherine de Medici who brought them from Italy during the Renaissance.
There are two methods to making macarons, a French and Italian. The French method involves egg whites beaten to stiff peaks with granulated sugar and almond flour added. The Italian method involves mixing egg whites with hot sugar syrup and then adding almond flour and powdered sugar. The Italian method gives you a sweeter more stable meringue.
There are no leaveners, like baking powder, in macarons. It is the beaten egg whites combined with the mixing of other ingredients, a process called macaronage, which gives them the perfect shiny outside, softer nougat-like inside and the tiny crispy edges called feet.