Macarons
Various flavors of delicate and colorful macarons.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Le Pont Patisserie
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While variations existed earlier, the modern macaron, as a double-decker sandwich cookie, is generally credited to Pierre Desfontaines of Ladurée in the early 20th century. The macaron's origins can be traced back to Italian almond meringue cookies called 'maccherone' that arrived in France with Catherine de' Medici's Italian pastry chefs in the 16th century. These early macarons were simple cookies with no filling.
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Macarons have become a symbol of French patisserie and a popular luxury treat, often associated with elegance and sophistication.
Luxury and Indulgence
Macarons are often seen as a luxurious treat, sold in beautifully designed boxes and boutiques. Their delicate nature and sophisticated flavors contribute to their perceived value.
Symbol of French Patisserie
Macarons are an iconic French pastry, representing the country's culinary expertise and attention to detail. They are a staple in French bakeries and patisseries worldwide.
Gifting and Special Occasions
Macarons are a popular gift for special occasions, such as birthdays, anniversaries, and holidays. Their colorful appearance and variety of flavors make them a delightful present.
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Macarons are known for their wide array of flavors, ranging from classic to innovative combinations.
Classic macaron flavors often include chocolate, vanilla, coffee, pistachio, raspberry, and lemon. More adventurous flavors can feature rose, violet, salted caramel, passion fruit, matcha, and even savory options like foie gras or black truffle. The flavor is typically derived from the filling, which can be buttercream, ganache, jam, or a flavored cream. The shells themselves often have a subtle almond flavor, enhanced by extracts or almond flour variations.
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Aged Egg Whites
Using aged egg whites (separated and stored in the refrigerator for 24-72 hours) can help create a more stable meringue. This allows for better incorporation of dry ingredients and reduces the risk of cracking.
Macaronage
The macaronage process (folding the dry ingredients into the meringue) is crucial. It's important to deflate the meringue slightly to achieve the right batter consistency, which should flow like lava. Under-mixing results in a lumpy batter, while over-mixing results in a flat batter.
Resting the Shells
After piping the macaron shells, allowing them to rest for 30-60 minutes before baking is essential. This allows a skin to form on the surface, which helps create the signature 'feet' during baking.
Oven Temperature
Maintaining a consistent oven temperature is critical. Use an oven thermometer to ensure accuracy, and adjust baking time accordingly. Baking at a slightly lower temperature can prevent cracking.
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