The History of Le Macarons
(Nombril du moine)
The Macarons
The history
The macaroon is a small round cake, about 3 to 5 cm in diameter, specialty of several French cities and regions, whose recipe and aspect vary: Amiens, Boulay, Chartres, Cormery, Joyeuse, Le Dorat, Massiac, Montmorillon, Nancy, Reau, Saint-Émilion, Sainte-Croix Lannion or Sault. It should not be confused with the marzipan confectionery called marzipan or with the Congolese, based on grated coconut flesh.
Derived from meringue, it is made from almond powder, icing sugar, sugar and egg whites, the amount of almond to be equal to the amount of icing sugar (so-called For so much). The paste thus prepared is placed on a baking sheet and fired. This gives it its particular form of a paste frozen and golden when cooking.
Derived from meringue, it is made from almond powder, icing sugar, sugar and egg whites, the amount of almond to be equal to the amount of icing sugar (so-called For so much). The paste thus prepared is placed on a baking sheet and fired. This gives it its particular form of a paste frozen and golden when cooking.
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| Macarons |
The macaroon appears in Europe in the Middle Ages where it will diversify and find new shapes and flavors.
In the Middle Ages, the “macaron” meant two different products: the cake, but also a soup with flour elements that were eaten with grated cheese, cinnamon and saffron and which was called “macaroni” From the seventeenth century onwards. Hence the difficulty, at times, of knowing which products the historical sources refer to.
Before unite two by two, this little cake made with almonds, sugar and egg whites, crunchy on the outside and mellow inside was presented by itself. If Rabelais cites it, its origin remains obscure. Yet many cities have claimed paternity and many legends have been created.
Some people claimed that this “navel of the monk” in french “nombril du moine” (Larousse gastronomique) was created in 791 in a convent near Cormery, 1 while Catherine de Medici brought it from Italy around 1533 when she entered the French royal family. The first recipe for macaroon is included in a work of the early seventeenth century. necessary].
In the Middle Ages, the “macaron” meant two different products: the cake, but also a soup with flour elements that were eaten with grated cheese, cinnamon and saffron and which was called “macaroni” From the seventeenth century onwards. Hence the difficulty, at times, of knowing which products the historical sources refer to.
Before unite two by two, this little cake made with almonds, sugar and egg whites, crunchy on the outside and mellow inside was presented by itself. If Rabelais cites it, its origin remains obscure. Yet many cities have claimed paternity and many legends have been created.
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| the macarons-pastries recipes |
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