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Macarons (also known as macaroons, almond crumpets, and maiden's puffed breasts) are a French dessert made with egg whites, ground almonds, sugar, and icing, usually with a filling such as fruit jam or cream sandwiched between two cookies. Its origins can be traced back to the 19th-century meringues; this sweet comes out of the oven with a round, flat-bottomed shell as a base, coated with blended egg whites, and finished with a hemispherical upper shell to form a round, compact dessert presenting a rich texture, and it is a delicacy that is most characteristic of the Vienne département of the western part of France, and it is also found occasionally in the northeastern part of the country.

Introduction

Macaron

Macarons[1] (also known as macaroons and almond crumpets)

are a French dessert made with egg whites, ground almonds, sugar, and frosting, and are usually filled with a filling such as fruit compote or whipped cream sandwiched between two cookies. Its origins can be traced back to the 19th-century egg white almond biscuits; the sweet comes out of the oven with a round, flat-bottomed shell as a base, coated with blended egg whites, and finished off with a hemispherical upper shell to form a round compact dessert, presenting a rich texture, and is a delicacy that is most characteristic of the Vienne department of western France, where the confectionery is also seen occasionally in northeastern France[2].

Ingredients

Almond paste, icing sugar, egg whites, butter, cream, dark chocolate, etc.[3]

Cuisine

French desserts

Features

Crispy on the outside, soft on the inside

Frequently featured in Japanese anime

Edited history

Early twentieth century. Ladurée, a Parisian baker, invented a method of presenting macarons, using the sandwich sandwich method to sandwich the sweet, thick, creamy filling between the traditional two lidded layers to make a new type of crumpet, and improved the nature of the macaron due to the use of flavors and colors, and humidity control. Compared to the sweet, dry and fragile nature of the earlier crumpets, the new crumpets have a crispy outer shell but a moist, soft and slightly sticky interior, and the diameter of the reformed macarons ranges between about 3.5 and 4 centimeters.

Edit Today

Many cookbooks offer recipes for macarons. However, the complexity and variety of colors, styles, and flavor combinations of the authentic Parisian crêpe are still very popular with diners. Today, top-quality macarons can be found in only a handful of cities, including Ladurée, located only in Paris; Hugo & Victor, in the famous Printemps department store in Paris; and Pierre Hermé, with branches in Paris and Tokyo, as well as Dalloyau and L'Atelier Jo?o Robuchon.

The best quality macarons are those that are made in Paris. Top-quality macarons are made by harmonizing and contrasting ingredients and flavors, while blending various tastes to create rich layers that shine when exposed to light. This dessert from France attracts people from all over the world as well as native French people, and there are lines at several dessert stores that make the best crumpets. [4]

Pierre Hermé designated March 20, 2006, as "Jour du Macaron," a day when all other desserts were temporarily removed from the shelves of the entire store, many flavors were introduced that were no longer being made in the past, and a special invitation was extended to the local association for rare diseases, La Fédération des Maladies, which is the only association in the world that produces macarons. La Fédération des Maladies Orphelines (similar to Taiwan's Rare Disease Foundation or related organizations), allowing customers to select a limited number of free macarons and donate them to the foundation at the customer's personal discretion.

Editing the production process

1. Mix the almond flour and powdered sugar and grind them in a food processor for about 2 minutes.

2. Sieve the ground almond flour and powdered sugar mixture (if it's not easy to sieve, you can crush the powder mixture with the back of a spoon to make them pass through the sieve faster).

3. After sifting the mixture, the almond powdered sugar is very fine and fluffy. If you don't have a food processor, you can omit steps 1-3 and start with step four.

4. Beat the egg whites with a whisk until coarse peaks form, then add the granulated sugar and continue beating.

5. Add a little food coloring to the whisks to give them a bright color.

6, has been whisking until the egg white reaches dry foam (lift the whisk, the egg white can pull out an upright sharp angle).

macaron

7. Pour the sifted almond flour and powdered sugar mixture into the whipped egg whites.

8. Use a rubber spatula to toss the mixture from the bottom to the top, so that the powder and egg whites are completely mixed well.

9. Keep tossing the mixture until it reaches the consistency shown in the photo: after lifting the spatula, the mixture falls in ribbons.

10. Put the egg white paste into a piping bag, and use a small, round piping nozzle to make a 3cm diameter circle on a silicone sheet.

11, after the batter squeezed, do not rush to put into the oven, placed in a ventilated place, to be naturally dry for half an hour, until the surface feels non-stick to the touch, and the formation of a layer of hard shell. At this time it can be put into the oven.

12, the oven is preheated. First bake at 180 degrees for a few minutes. Usually 6-8 minutes when the macarons will appear skirt. At this time you can reduce the temperature to 140 degrees and continue to bake

How to make macarons

25 minutes or so. When cool enough to handle, use a small spatula to remove the macarons one by one and you're done.

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