Where did these trendy cookies come from?
‘The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The term “macaron” has the same origin as that the word “macaroni” — both mean “fine dough”.
The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating Macarons. In Saint-Jean-de-Luz, the macaron of Chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660.
Only at the beginning of the 20th century did the Macaron become a “double-decker” affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a “chocolate panache” and to stick them together.
Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores….. read the full article
Article Credit: MadMac
I’ve been trying to make the perfect macaron recipe for a while. I know they are a delicate cookie to make and 50 percent of the time the cookie wouldn’t turn out correctly. Which method worked out best for you: making a merengue and adding it to half the egg whites, then adding it to the dry ingredients folded with the other half of the egg whites, creating a paste (your pistachio macaron tutorial method) or adding a regular egg white base to the dry ingredients? I’m really interested in perfecting my skills with this recipe. Thank you for your time in reading this.
please tell me where I can buy the pistachio flour? I have looked for a long time but did not find it such a very green .. Atleast can throw a link please !!