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Foodie French Friday: Macaron

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Macaron {mah kah ronh}

As a kid growing up I watched my grandmother enjoy macaroons {mack ah roons}. The coconut ones. Yes, the ones that weigh five pounds per cookie. And leave half and inch of residual oil behind on your fingers. That is what I thought was a macaroon.

And then before I went to Paris, all I heard was how I had to try macaroons.

Imagine my surprise when I got to Paris, entered Ladurée for the first time, heard them pronouned mah kaaaaaraaah (not very tasty sounding. more like something the cat would cough up) and saw them available in a rainbow of colors and flavors.

Macarons – these are not your Grandmother's macaroons!

The Short Guide to Foodie French, says this about macarons :

If the word looks like "macaroni", it also shares it etymology, since the French macaron (spelled macaroon in English) allegedly comes from the Italian maccherone or maccerone, describing a kind of pasta.

It seems the macaron dates back to the middle ages, but the word, first recorded in French in the 16th century, suggests the pastry was imported during the Renaissance. Also known as massepain in some parts of France, the macaron is a round- shaped cookie with a crunchy crust and a soft interior, made of almonds and a merinque preparation. It may be flavored with chocolate, vanilla, honey or coffee.

The fancier Ladurée macarons found in Paris are quite different from the original recipe as they feature two macaron shells stuffed with ganache and come in just about any flavor and color.

For the most inventive macarons, we must thank pasty master Pierre Hermé for his creativity, which earned him worldwide recognition. Indeed, his creations can be found in both Paris and Tokyo. For typical traditional handmade macarons, those of Boulay, located in the Moselle province of Lorraine, are bound to please one and all, as well as the Saint-Emillion macarons, near Bordeaux. For free samplings, note that macaron day is celebrated in France on March 20th. "

I have had the pleasure of taste-testing some of the best macarons in Paris. At Ladurée, Pierre Hermé and Lenôtre.

Ladurée still remains my fav- perhaps because of their divine packaging or because of their elegant and sophisticated salons. It could also be the memory of my first light, crunchy and creamy bite that took place at the Ladurée on the Place de la Madeleine.

In addition to the flavors listed above, you can enjoy raspberry, basil, lemon, violet, lime, mint, and rose.

Have you ever had macarons? What did you think?

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City Girl
July 10th, 2009
I love love love Macarons

My Melange
July 10th, 2009
Hard to resist those bite-sized suckers, isn’t it?

Miss Expatria
July 10th, 2009
A friend down here went to a wedding over the weekend and the cake was covered in lined-up macarons. I’ll have to get a pic of it for you. As well as the macaron store we have here in town, which is a delightful jewel of a place!

Jen Laceda
July 10th, 2009
I haven’t tasted Pierre Herme (boohoo, sad), but hoping to do so one day! Laduree, Lenotre, Gerard Mulot…all great patisseries with a strong macaron menu. Pistache is my ultimate favourite! I can get enough of those green nuggets. Coffee comes second. I like verbena, too!

My Melange
July 10th, 2009
Yes please! I’d love a picture of ofthem both! Actually, I waswonderinghow I could get a piece of that cake, rather than just a picture

My Melange
July 10th, 2009
Oooohhh, great choices. Pistache isyummy. I was so dissappointed that Gerard Mulot’s place waslocked up tight as a drum when I went on my macaron excursion. Damned him!

Daniel
July 10th, 2009
Man, I’ve read like three macaron–centred blog posts in as many days! I’m really starting to develop a craving — and again these photos are beautiful. The macro shot of the macaron with raspberries. Yum

My Melange
July 11th, 2009
Daniel,
Perhaps that is a sign. Perhaps that you should eat macarons- or maybe (and I always prefer this theory) that you need to get to Paris. STAT.
xo