A Parisian Treat
The cupcake and donut have been overthrown by a delicate little Parisian dessert called the macaron. The macaron, much different from the macaroon, is a sweet dessert comprised of two almond meringue discs made of egg whites, ground almonds and sugar filled with a layer of buttercream, jam, or ganache filling. The history of the macaron takes us all the way back to Venice in the 14th Century when French nuns used them to pay for housing during the French Revolution. It has been said that the recipe was originally Italian, and French Monks modeled the dessert after the shape of their own belly buttons. The macaron has come a long way from their humble beginnings, and have been satisfying almost every sweet tooth since their arrival in North America.
The attraction to the bite sized macaron is easy to understand, they’re air light, sweet, and come in a bounty of flavours. From peanut butter to London fog, pistachio or lemon to coffee or raspberry, there are an array of flavours and colours to choose from.
Macarons have also hit the wedding scene. Brides and Grooms have often opted to ditch the traditional wedding cake, and instead delight their guests with macaron towers. Macarons have even taken place as wedding favors for guests to enjoy after the reception.
What really stands out about the macaron is the texture, much more complex than your run of the mill cookie, the crunchy outer shell is complimented by the rich soft center. Just one bite and you’ll be hooked.
Photo Courtesy of Sugar Patisserie