DESSERT
text
yummy staff
The
Macaron
and You
T
he macaron (not to be
confused with the Macaroon) is a heavily debated
little piece of confectionary goodness. Known
mainly as a French pastry, there is
controversy and debate over its
origins. The bible of French cuisine,
Larousse Gastronomique, pegs the
birth of the macaron at a convent
near Comery; yet the Italians have
a different story.
When Catherine de
Medici of Italy married Henry II
of France in 1533, she of course
brought her own pastry chefs from
the motherland. It is said the Macaron was introduced to France this
way. There is even a connection to
the French Revolution: Two nuns
seeking asylum, famously called
the ‘Macaron Sisters’, sold the
delicacy on the streets of Nancy to
pay for their room and board.
It was not until the 1830s
that macarons began to be served
two-by-two with the addition of
jams, liqueurs, and spices. Pierre
Desfontaines of the French pâtisserie Ladurée has sometimes been
below
Sweet and colourful
french macarons with
cup of black coffee
credited with its creation in the
early part of the 20th century, but
another baker, Claude Gerbet, also
claims to have invented it
History aside, most sweet
teeth out there can agree there are
few things that taste better with a
deliciously dark roasted espresso
or Capuccino, than a Macaron. The
‘modern macaron’ is composed of
Most sweet tooths out
there can agree
there are few things
that taste better
with a deliciously dark
roasted espresso or
cappuccino, than a
macaron
two almond meringue discs filled
with a layer of buttercream, jam, or
ganache filling. Best of all you can
find these little puppies at several
local patisseries and cafes, including the newly opened Suite 101 at
Tribe Hote