Macarons | The history and endurability of Macarons

Written by Janine Marsh in French Cuisine for The Good Life France

Macarons or macaroons are those timeless little desert biscuits… fads may come and fads may go says Janine Marsh who knows a good macaron when she eats one – but macarons, those little aristocrats of the patisserie world, will always be in fashion.

Popular myth has it that macarons, the pretty little crunchy, soft biscuit cakes, came to France in 1533 when Catherine de Medici arrived from Italy to marry Henry II of France.

Macarons are certainly of Italian origin, possibly dating back as far as the 8^th Century after almonds started to be imported to Venice.

They seem though to have become archetypically French over the centuries ensuing.

One of the legendary stories of macarons dates back to the 18^th century in the city of Nancy in eastern France. At the Convent of the Dames du Saint Sacrement, the nuns baked macarons because meat was forbidden and the sweet little cakes were nutritious – and of course delicious.

In 1792, two of the nuns, Sisters Marguerite and Marie-Elisabeth, began selling macarons commercially to the general public after losing their home in the days of French Revolutionary chaos and anti-religious fervour.

Their little crispy rustic looking macaron biscuits became instantly popular and the secret recipe has been passed on from one generation to another. Today Maison des Soeurs Macaron in Nancy continues to produce the macarons to the same centuries old recipe, a single biscuit with a rough, cracked top and a scrumptiously soft and chewy inside.

Elsewhere in France there are other legends, more stories of the making and popularity of macarons including that of one of the most famous macaron outlets in Paris – Ladurée.

In 1862, Louis Ernest Ladurée created a bakery at 16 rue Royale in the heart of Paris. When it burned down, Ladurée rebuilt it and employed Jules Cheret, notable painter of the century, to redecorate the new bakery. Inspired by the techniques used to paint the ceilings of the Opera Garnier, he adorned the ceilings and walls. Over the years the bakery became well known for its beautiful interior and superior pastries, becoming one of the largest tea rooms in Paris. In the early 20^th Century the grand-son of Louis Ernest Ladurée, came up with an idea to assemble the little macaron biscuits sandwiched by cream and it became a best-selling idea which made the macarons of Laduree their flagship product and famous all over the world.

Today in Paris there is one man who epitomises the making of a perfect macaron – Pierre Hermé  of Paris is generally acknowledged to be the master . Described as a couturier of pastry, “the Picasso of Pastry” (Vogue) – his macarons are in a league of its own. For the last 15 years he has dominated the macaron market for enthusiastic  gourmets.

So beloved are macarons in France that there is even a museum dedicated to them! The Musée de l’Amande et du Macaron in Montmorillon, Vienne, Poituo-Charente where you can learn about the history of this fascinating and enduring little cake and even have a tasting in the museum’s Winter Garden.

Eclairs may come and go, Cronuts (half croissant and half doughnut) may be the darling du jour, but the macaron will keep on going, changing flavours, sweet… savoury, vive la macaron!

More about cakes of France:
Opera Cake – inspired by the Paris Opera
Eclairs – the lip-smacking sweet finger cake!
Stohrer – the oldest cake shop in Paris

Source/Credit:  thegoodlifefrance.com

 

6 specialties from Nouvelle-Aquitaines Dordogne

NOUVELLE-AQUITANE, FRANCE – This region might be best known for its quality Bordeaux wines, but its food is an epicurean’s paradise. To the east of Bordeaux, the department of Dordogne (historically known as Périgord) is best known for its gourmet foods. With more than 2,000 years of history and numerous regionally protected products, there’s a plethora of choices to keep any food lover happy.

Truffles: Native to the Dordogne, the black Périgord truffle is coveted by gourmands worldwide for its complex aroma. From November to March, the expensive delicacy can be purchased for a fair price from Perigueux’s Place St-Louis market and Sarlat’s Saturday market. Connoisseurs of the black diamond are known to visit Sorges, about 19 kilometres northeast of Perigueux, to learn about the fungus at its charming truffle ecomuseum and area truffle farms. Or attend Sarlat’s truffle festival on the third weekend of January.

Foie gras: Despite its controversy, the traditional skill of force-feeding geese and ducks is still practised in Périgord and remains part of the department’s identity. Foie gras, a.k.a., fattened goose or duck liver, is served at most restaurants and found in specialty shops in Sarlat. There’s even a Route de Foie Gras for those wishing to meet the more than 60 producers of the specialty. Look for products labelled “Indication géographique protégée” (IGP) which guarantees the high quality product is strictly from Périgord.

Dordogne strawberries: Delicate, candy-sweet and a treasure of the region, the excellent, large-fleshed Dordogne strawberries are the only strawberries protected by the IGP geographic status. Thanks to ideal temperatures and soils, the region enjoys a long season that lasts from April to October. The main strawberry varieties, including Gariguette and Darselect in the spring, and Mara des Bois and Charlotte in the fall, can be found at most markets.

Traditional macarons: Ursuline nuns brought the traditional macaron to Saint-Émilion in the early 17th century. Although they’re made with the same ingredients — egg whites, sugar and almond flour — as their gussied-up sandwiched Parisian cousins, the rustic confection is chewier, straddling a soft biscotti and almond cake. Many shops sell traditional macarons, but the original recipe (a carefully guarded secret that’s only passed down to the business’ successor) is only available at Les Macarons de Saint-Emilion.

Caviar: A pioneer in river sturgeon breeding in Aquitaine, Domaine Huso in Neuvic sur I’Isle is one of three production sites in the Dordogne that specialize in high-quality caviar. Using methods that create minimal environmental impact, the prestigious products are processed and packaged, then marketed as Caviar de Neuvic. The 7.6-hecatre farm is open to visitors seven days a week. Tours of the facilities (that concludes with a caviar tasting) are available, but pre-booking is required.

Walnuts: Since the Paleolithic era (with evidence found in Cro-Magnon habitations from 17,000 years ago), walnuts have been widely celebrated for its many uses. At area ecomuseums or walnut-oil mills including Moulin de la Veyssière, you’ll find products such as vin de noix, a sweet and rich liqueur made from the green nuts, walnut flour, and walnut oil that’s been pressed from cooked nutmeal. For quality and authenticity, look for appellation d’origine contrôlée (AOC)-certified Périgord walnuts.

Credit/Source: Info-Europa.com