Macarons are bright and tasty treats with a long history. The name "macaron" comes from the Italian word "maccarone," which means "to crush." This is used to refer to the almond paste used in the cookies.
Macarons first appeared in Venetian monasteries around the 8th century. Back then, they were made from almonds, egg whites, and sugar, and were called "priests' bellybuttons" because of their shape.
In the 16th century, when Catherine de' Medici married Henry II of France, she brought Italian chefs with her who introduced macarons to the French. By the early 17th century, the first written recipe for macarons was published in John Murrell's book "A Daily Exercise for Ladies and Gentlewomen". This cookie became popular in France and evolved into the macaron we know today.
In France, two Carmelite nuns in Nancy started selling macarons to support themselves. Their macaron specialty spread throughout France. The modern macaron, with its colorful shells and creamy fillings, became popular in the 1830s, especially thanks to the Parisian pastry shop Ladurée. They started sandwiching two meringue cookies with fillings like buttercream or ganache, creating the macaron we love today.
How to Make Macarons
If you want to make your own macarons, here's a simple recipe to follow:
Ingredients
• 120g almond flour
• 200g icing sugar
• 110g egg whites (at room temperature)
• 30g granulated sugar
• A few drops of lemon juice
• Food coloring (optional)
• Filling of your choice (buttercream, ganache, jam, etc.)
Instructions
1. Prepare: Sift the almond flour and icing sugar together to remove lumps. Let the egg whites sit at room temperature for at least 12 hours before using.
2. Whip Egg Whites: In a clean mixing bowl, beat the egg whites with lemon juice until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy.
3. Mix: Gently fold the sifted almond flour and icing sugar into the whipped egg whites until smooth and shiny.
4. Pipe: Transfer the batter into a piping bag and pipe small rounds onto a baking sheet lined with parchment paper.
5. Rest: Let the piped macarons sit at room temperature for 30-60 minutes until they form a dry skin.
6. Bake: Preheat your oven to 150°C (300°F) and bake the macarons for 12-15 minutes.
7. Cool and Fill: Allow the macarons to cool completely. Then fill them with your chosen filling and sandwich them together.
8. Store: Keep the macarons in an airtight container in the refrigerator for at least 24 hours before serving to enhance the flavors.
Lykkers, this delicious dessert is easier to make than you think, right? Head to your local store, grab the ingredients and start whipping it up yourself. Your efforts will be richly rewarded!
