How about a macaron? These things are so popular even after almost 200 years and I can't blame them. But if you love them so much, how about testing your knowledge on these mini pieces of heaven?
Here are seven things you should know about these little babies:
That small thing? One hundred calories??? Sadly, if you're on a strict diet, eating macarons is somewhat out of the question. As to why it's so rich in calories, a macaron is made up of egg whites, confectioner's sugar, and a very sweet filling.
As the next generation of this Earth, let's correct this who knows how long mistake of calling coconut macaroons macarons. There is a ginormous difference between the two and spelling isn't one of them. They're both delicious, but please, don't mix them up.
First, the ingredients are hard to find. Macarons are made of almond flour or meal, which is pretty uncommon if you live in a tropical country. Second, it involves vigorous whisking that you have to do yourself because you might end up mixing it too much. Third, they have to be the same size or else it would look totally off when you put them together. But God decided to end that and send someone the idea of inventing the macaron tray, where you have a baking tray lined with perfect circles.
It’s less popular and older sister amaretti, is of Italian descent. It was created by the chef of an Italian noblewoman who married was married to the king of France. They were simple cookies that had no flavorings added but were still very delicious.
Pierre Desfontaines, the grandson of Louis Ernest Laduree, owner of the renowned La Maison Laduree decided to do one crazy thing. As mentioned above, macarons were just cookies. They weren't those tiny sandwiches just yet. Desfontaines decided to glue the two cookies together using a chocolate panache and then one thing led to the other.
Do you understand how a macaron can technically hold any type of flavor?! It can be anything you want it to be! Earl Grey Macarons! Lavander Chocolate Macarons! After-mints Macarons! Any-fucking-thing! Here's even a list of mind-blowing flavors.
The McDonalds in France and Australia sell macarons comparable to those of high standing pastry shops in their McCafe. I bet if we had that here in Manila, almost everyone will be busting out their phones to Instagram that shit. I know I would.
François Payard, chef and owner of FP Patisserie, François Payard Bakery and Payard Patisserie & Bistro, decided to pay homage to the century-old treat by commemorating a day to it. In March 20, 2010, he rallied the people in NYC to celebrate with him. Now, it's an annual thing and you can find more information here. Honestly, we need that here in the Philippines.
- Anna Cayco
(click photos for sources)
Updated on June 10, 2015.