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Macarone or French protein almond biscuit is a kind of sweet protein-based dessert, which is made of egg white, sugar powder, sugar, almond powder or almond powder and edible pigment. There are some differences in terms of macarone or protein almond biscuits, and the related coconut protein almond biscuits are often confused with macarone. In English, some bakers spell marzipan in French to distinguish the two. Daniel jurafsky, a professor of linguistics and computer science at Stanford University, described in slate's article on the subject how the two desserts share a common history and are also shared with Italian maccheroni. Professor jurafsky pointed out that French words ending with "- on" were borrowed into English in the 16th and 17th centuries and usually spelled "- oon" (e.g. balloon, cartoon, platoon). In Britain, many bakeries continue to use the word "chestnut".
In a typical macarone, there are two such biscuits with Ganache, cream or jam filling between them, similar to sandwich biscuits. Candy is characterized by a smooth, square top, wrinkled circumference (called a "crown" or "foot" (or "stake") and a flat base. It's mild and moist and easy to melt in the mouth. Macarone has a wide range of flavors, from traditional (raspberry, chocolate) to unusual (foie gras, Matcha).
Macarone began production in the monastery of Venice in the 8th century. During the Renaissance, Italian pastry chefs of Catherine de'Medici, Queen of France, made them when they were brought to France in 1533 after they married Henry II of France. According to Larousse Gastronomique, makaron was created in 1791 in a monastery near comery. In 1792, when two nuns of Carmelite, who had sought asylum in Nancy during the French Revolution, baked and sold macaroni biscuits to pay for their houses, macaroni began to gain fame. These nuns are known as the "macaroni sisters.". In these early stages, makaron served without special flavor or filling.
It wasn't until the 1930s that macarone began to arrive in the form of jam, liqueur and spice. Today known as the macarone, it consists of two almond pastry disks filled with a layer of cream, jam or Ganache filling, originally known as "gerbet" or "Paris macarone". French pastry shop ladur? E's Pierre desfontaines was sometimes considered its creator in the early 20th century, but Claude gerbet, another Baker, also claimed to have invented it. French macarone bakery became fashionable in North America in the 2010's.
There are two main methods of making macarone - "French" method and "Italian" method. The difference between the two lies in the way of making protein crust.
In the French method, beat the egg whites until they form a hard top crust. From there, slowly fold in the sifted ground almonds and sugar powder until the desired consistency is achieved. The process of removing air and folding is called macaronage.
The Italian method involves beating the egg white with hot syrup to form a protein crust. Sifted almonds and sugar powder are also mixed with unprocessed protein to form a paste. The protein pastry and almond paste are mixed to form a macarone mixture. It is generally considered that the method is more reasonable in structure, but also more sweet, and also requires a sugar thermometer for syrup.
Italian or French pastry can be mixed with almond powder.
Macarone is made by mixing sugar powder and almond powder into a fine mixture. In a separate bowl, the protein is beaten to a crisp consistency. The two elements are then folded together until the consistency of the "shaving foam" is reached, and then transported by tube and baked on the epidermis. Sometimes a fill is added.
In Paris, the Padre chain is famous for its macarone, which has a history of more than 150 years.
McDonald's stores in Portugal, Australia, France and Belgium sell macarons (sometimes using ads to compare the shape of macarons to the shape of hamburgers). McCaf macarone is produced by Chteau Blanc, a subsidiary of group holder, just like ladre, although they use different macarone formulas.
Outside Europe, French style macarons can be found in Canada and the United States.
In Australia, Adriano Zumbo and his TV series MasterChef helped make macaron a popular dessert, now sold by McDonald's in its Australian McCafe store.
