Macaroon: A Small Pastry with Huge Appeal

Back in the limelight thanks to the creativity of Parisian chefs, macaroons descend into a wide range of flavours in an explosion of colour. Considered as one of the jewels of French pastry, the small round cake now exposes its intensive colours beyond our borders.

Pink, green, yellow, blue, brown … On the shelves of french pastries, macaroons attract attention as they bolster the appetite. Brought up to date by the imagination of pastry chefs like Pierre Hermé, and carried by a public craze, the small round cake, derived from meringue, is now available in an endless array of colours and flavours.

In Paris, Ladurée, big name founded in 1862, attracts gourmands from all around the world to come and enjoy its original creations. It offers a traditional range of scents with raspberry, chocolate or lemon macaroons, and regularly adds special collections available in limited edition, according to the seasons and events. Another big Parisian name for macaroons would be the Dalloyau House, founded in 1802, whose ancestors had organized the lavish receptions at Versailles of Louis XIV!

A Traveller Badge

If it is possible to assign the authorship of French pastry macaroon as we know it today, with its two hulls joined by a creamy ganache, the origins of the badge would probably be Italian or Arabic. Cupcake, so simple and colourless would have been brought to France for the first time by Catherine de Medici in the sixteenth century. It then evolved differently in diverse regions, but still retained the three basic ingredients in its recipe: eggs, white sugar and almonds.

Today, the badge of the great Parisian houses is one of the prides of the French pastry. Pastry chefs, known or not, use their imagination to develop new macaroons: lemon-raspberry bi-taste, exotic mango or even savory foie gras or truffle. Abroad, the little French pastry is a huge success. Pierre Hermé, Ladurée, Dalloyau … all have been able to establish their brands and macaroons outside our borders, particularly in Europe, the Middle East and Japan.

Macaroon: One Name, Several Recipes

Although small macaroon double hull is best known in France and around the world, several French cities continue the tradition of a genuine badge, without colour or artifice. This is the case with Saint-Jean-de-Luze, Saint-Emilion, Lusignan, Cormery, Boulay, Nancy or Montmorillon. If these buttons do not resemble the small houses of the great Parisian pastry, all share a trade secret jealously guarded.

If you plan to buy a house in Paris or almost anywhere else in France, Sextant French properties would be glad to help you through the several steps it takes to do it.


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This entry was posted on Monday, April 15th, 2013 at 2:36 pm and is filed under French food, French history, Property in Paris . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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