Have you ever tried a macaron?
These delicious dessert made of ground almond, egg whites and fine sugar, is a sandwich cookie crisp in the exterior and soft inside, typical of France and Italy and we love it not only for their flavors but also because they look very attractive and elegant.
But how did they come about? Its origin is Italian, and It is said that they arrived at France when Catherine de Medici offered them for the wedding of the Duke of Joyeuse during the Renaissance. But who claim that the origin of the macaron is french say that they were created in a convent near Cormery and were gaining fame when Two Carmelite nuns took refuge in Nancy during the French Revolution and baked and sold them to cover their expenses.
Today macarons have endless flavors and colors but at the begin they had no color or filling, it was not until about 1930 that Louis Ernest Ladurée’s cousin Pierre Desfontaines of patisserie Ladurée, had the idea of setting two macarons together as a sandwich and filling them with ganaches, butter creams or jam and gave it a pastel color to differentiate them based on flavors, since then Maison Ladurée is one of the most popular and famous patisserie in Paris
In order to follow the tradition each new season Maison Ladurée create a wonderful new macaron that harmonizes perfectly color and flavor.
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Macaron are not easy to prepare, their preparation must be very meticulous a lot of practice and patience is needed to achieve a perfect macaron. To prepare the batter it is best to use “age eggs” that means, separate the whites from the yolks and leave the whites in a bowl in the fridge for a couple of days before using them. Egg whites that have been separate and set aside in advance have the chance to relax, which improve their elasticity during the whipping process. Bring them to room temperature before you begin the recipe.
The batter should be joined gradually with the ground almond or almond flour, very fine sugar, coloring, and the egg whites with enveloping movements, If the batter is mixed too much or not mixed enough, it does not come out well. The batter should not be too liquid or too thick also should hold its shape without moving or falling apart. Once the batter is ready, line a baking sheet with a parchment paper or a silicone baking mat and pipe the macaron shells, they must be left to rest for at the least 30 minutes before baking, so the crispy crust of the surface forms. Then the macarons have to bake at about 150 ° C for 10 to 12 minutes.
Once ready we removing them from the oven, it is very important not take off them from the paper until they are completely cold, otherwise the half can stick to the paper and the other can break. Once cold, it will be very easy to remove them. The taste of macarons improves and transforms over time. Even after being cold, their taste will reach the highest point, so the ideal is to freeze them for 3 to 15 days. After that time transfer the macarons to the fridge for about 4 to 6 hours, and then to room temperature for 1 hour before serving. This process gives the macaron its characteristic and unique chewy texture, intensifies the taste of the filling and give a more complete result with a perfect texture, crisp on the exterior and delicate inside.
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