macaron

There is some variation in whether the term macaron or macaroon is used, and the related macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of macaron for the meringue-based treat to distinguish the two. The two confections have a shared history with macaroni ({{langx|it|maccheroni}}, from Greek μακαρία). French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon).{{sfnp|Jurafsky|2011b}} In the UK, many bakeries continue to use the term macaroon.{{cite web|title=Macaron vs Macaroon - What's in a name anyway?|url=https://www.angesdesucre.com/blogs/anges-de-sucre/14017793-macaron-vs-macaroon-whats-in-a-name-anyway|access-date=18 March 2020|website=Anges de Sucre}}{{cite web|title=Macaroon or Macaron?|url=https://missmacaroon.co.uk/blog/macaroon-macaron-name/|access-date=18 March 2020|website=Miss Macaroon}}

Although the sandwich-style macaron known today was created in Paris by Claude Gerbet, the story of the macaron can be traced to other almond-based cakes that appeared earlier.{{Cite book |last=Jurafsky |first=Dan |url=https://books.google.com/books?id=7BF0AwAAQBAJ&dq=macaron+claude+gerbet&pg=PT130 |title=The Language of Food: A Linguist Reads the Menu |date=2014-09-15 |publisher=W. W. Norton & Company |isbn=978-0-393-24587-5 |language=en}}

Arab troops from Ifrīqiya (now Tunisia) occupied Sicily in 827. They brought with them nut-based sweets such as fālūdhaj and lausinaj—baked goods with sweet almond cream inside. These pastries had been handed down by the Sassanid shahs in Persia, where the almond cake was made to celebrate the Zoroastrian New Year (Nowruz). In Sicily and in Toledo, Spain, another contact point between Muslim and Christian culture, fālūdhaj and lausinaj developed into various desserts, such as the almond-paste tarts called marzapane and caliscioni.{{cite web |url= https://slate.com/human-interest/2011/11/macarons-macaroons-and-macaroni-the-curious-history.html |title=Macarons, Macaroons, Macaroni. The curious history |author= Dan Jurafsky |publisher=Slate|date= 16 November 2011 |access-date=4 June 2021 }}

Some food historians{{Cite book |last=Sheraton |first=Mimi |url=https://books.google.com/books?id=zrF4EAAAQBAJ&dq=macaron+cormery&pg=PT162 |title=1,000 Foods To Eat Before You Die: A Food Lover's Life List |date=2015-01-13 |publisher=Workman Publishing Company |isbn=978-0-7611-8306-8 |language=en}} trace the origin of macarons to a French monastery in Cormery in the 8th century (791),{{cite news |url= https://www.nytimes.com/1991/03/20/garden/the-5th-question-at-the-seder-have-a-macaroon.html?pagewanted=all |title=The 5th Question At the Seder: Have a Macaroon? |work= New York Times |date=20 March 1991 |author= Dena Kleiman |access-date=4 June 2021}}{{Cite book|url=https://archive.org/details/laroussegastrono0000mont_r4y9/page/639/mode/1up?view=theater&q=791 |author=Prosper Montagné|title=Larousse gastronomique|date=1988|publisher=Hamlyn |isbn=978-0-600-32390-7 }} in the Loire Valley. This particular macaron is made with egg whites, sugar and almonds.{{Cite book |last=Duboquet |first=Constance |url=https://books.google.com/books?id=7QTXEAAAQBAJ&dq=macaron+cormery&pg=PA143 |title=Dis Mamou, on cuisine quoi aujourd'hui ? |date=2023-09-27 |publisher=Larousse |isbn=978-2-03-605434-9 |language=fr}}

A Swiss online encyclopaedia on the history of baking says that they were brought from al-Andalus (present-day Spain) to Marrakesh (present-day Morocco) in the early 11th century by the sultan and first king of the Almoravid dynasty Yusuf ibn Tashfin, and that they were served mainly during Ramadan.{{cite web |url= http://www.boulangerie-patisserie.ch/patisserie/pieces-seches.html |title= Pièces sèches: Macarons |publisher=Lexique de Boulangerie-Pâtisserie.ch |archive-url= https://web.archive.org/web/20140917083732/http://www.boulangerie-patisserie.ch/patisserie/pieces-seches.html |access-date=4 June 2021 |archive-date= 17 September 2014 }}

A popular legend tells that the macaron was introduced in France by a chef of Catherine de Medici, however, a thorough investigation of records listing service personnel who worked with Catherine since her arrival in France until her death revealed the absence of any Italian chefs.{{Cite book |last=Collectif |url=https://books.google.com/books?id=JUChEAAAQBAJ |title=La table de la Renaissance: Le mythe italien |date=2022-12-06 |publisher=Presses universitaires François-Rabelais |isbn=978-2-86906-842-1 |page=85 |language=fr}}{{Cite web |title=Consultation |url=https://archivesetmanuscrits.bnf.fr/ark:/12148/cc139351 |access-date=2023-05-26 |website=archivesetmanuscrits.bnf.fr}}

File:Macaron.jpg

In the 1790s, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavours or fillings.{{cite web |url=http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html |title=Introduction to French Macarons |author=Robyn Lee |website=Serious Eats}}{{cite news |last1=Tucker |first1=Hugh |title=The true origin of French macarons |url=https://www.bbc.com/travel/article/20220516-the-true-origin-of-french-macarons |access-date=18 May 2022 |publisher=BBC Travel |date=17 May 2022}}

It was not until the 1930s that macarons began to be served as sandwich cookies with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache, was originally called the "Gerbet" or the "Paris macaron". Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.{{sfnp|Jurafsky|2011b}}{{cite web |url=https://www.foxnews.com/story/macarons-the-daddy-mac-of-cookies |title=Macarons, the Daddy Mac of Cookies |author=Elena Ferretti |work=Fox News |date=30 November 2009}} French macaron bakeries became trendy in North America in the 2010s.{{Cite web |url=http://www.democratandchronicle.com/story/staff/2014/06/10/french-macaron/10279099/ |title=The French Macaron Trend |author=Mary Chao |website=Democrat & Chronicle |date=11 June 2014}}

The earliest known recipe dates back to the early 17th century and appears to be inspired by a French version of the recipe.

{{blockquote|quote=To make French Macaroones

Wash a pound of the newest and the best Jordane Almonds in three or foure waters, to take away the rednesse from their out-side, lay them in a Bason of warme water all night, the next day blanch them, and dry them with a faire cloath, beat them in a stone morter, until they be reasonably fine, put to them halfe a pound of fine beaten Sugar, and so beat it to a perfect Paste, then put in halfe a dozen spoonefuls of good Damaske Rose-water, three graines of Ambergreece, when you have beaten all this together, dry it on a chafingdish of coales until it grow white and stiffe, then take it off the fire, and put the whites of two new laid Egs first beaten into froath, and so stirre it well together, then lay them on wafers in fashion of little long rowles, and so bake them in an Oven as hot as for Manchet, but you must first let the heat of the Oven passe over before you put them in, when they rise white and light, take them out of the Oven, and put them in a warm platter, and set them againe into the warme Oven & so let them remain foure or five houres, and then they wil be thoroughly dry, but if you like them better being moist, then dry them not after the first baking.

|source=John Murrell, A Daily Exercise for Ladies and Gentlewomen (1617){{Cite book |url=http://lcweb2.loc.gov/service/rbc/rbc0001/2013/2013pennell59509/2013pennell59509.pdf |author=John Murrell |title=A Daily Exercise for Ladies and Gentlewomen |date=1617}}}}

File: Preparing macarons for Valentine's Day, filling, February 2011.jpg

There are two main methods for making a macaron – using either French or Italian meringue (which also originated in France despite its name{{Cite web |title=Ouverture de cuisine {{!}} WorldCat.org |url=https://www.worldcat.org/title/26195691 |access-date=2023-03-20 |website=www.worldcat.org |language=en}}).

In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage.{{cite web| url=https://www.cordonbleu.edu/news/technique-video-macronage/en | title = French pâtisserie technique: Macaronage |website=Le Cordon Bleu}}

In the Italian, egg whites are whisked with hot sugar syrup to form a meringue. Sifted almonds and icing sugar are separately mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.

A vegan variation involves the use of aquafaba in place of egg white. All other ingredients are essentially the same.

Either Italian or French meringue can be combined with ground almonds.{{cite web| url= https://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/17/how-to-cook-perfect-chocolate-macarons | title = How to cook perfect chocolate macarons |work=The Guardian | date = 16 May 2012 }} The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked.{{cite web |date=22 February 2015 |website=The World of Anges |url=http://www.angesdesucre.com/pages/macaron-myth-buster-french-or-italian-tips-and-hints | title = Macaron Myth Buster: French or Italian?}} Sometimes, a filling is added.

File:Macarons, French made mini cakes.JPG

File:Macarons Marcolini 02.jpg shop window]]

File:IFC LCB Macaron, March 2009.jpg (IFC), Hong Kong]]

Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Émilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery, Joyeuse and Sainte-Croix in Burgundy.

{{anchor|Macarons d'Amiens}}

Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macarons made from almond paste, fruit and honey, which were first recorded in 1855.{{cite book|author=Nick Rider|title=Short Breaks Northern France|publisher=New Holland Publishers|date=1 May 2005|pages=135|url=https://books.google.com/books?id=jwG65xpOh9oC&pg=PA135|isbn=9781860111839}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}

The city of Montmorillon is well known for its macarons and has a museum dedicated to them. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons has remained unchanged for over 150 years.{{cite web |url=http://museedumacaron.com/press_book.htm |website=Musée de l'Amande et du Macaron |title=Montmorillon — Le musée du Macaron et de l'Amande |language=fr |trans-title=Montmorillon — The Macaron and Almond Museum |author=Cécile Teurlay |date=July–August 2003 |access-date=8 December 2012 |archive-date=15 June 2006 |archive-url=https://web.archive.org/web/20060615164137/http://museedumacaron.com/press_book.htm |url-status=dead }}

The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honoured them by giving their name to the Rue de la Hache, where the macaron was invented.{{cite web |url=https://www.achat-meurthe-et-moselle.com/pro19-Notre-Histoire-MAISON-DES-SOEURS-MACARONS.htm |title=Maison des Soeurs Macarons > Notre Histoire ... |language=fr |website=achatville.com |access-date=24 March 2018 |archive-date=17 October 2020 |archive-url=https://web.archive.org/web/20201017191944/https://www.achat-meurthe-et-moselle.com/pro19-Notre-Histoire-MAISON-DES-SOEURS-MACARONS.htm |url-status=dead }}

Thoothukudi in Tamil Nadu has its own variety of macaroon made with cashews instead of almonds, adapted from macarons introduced in colonial times.{{cite web|author=Olympia Shilpa Gerald |url=http://www.thehindu.com/life-and-style/Food/in-search-of-thoothukudi-macaroon/article4170768.ece |title=In search of Thoothukudi macaroon |work=The Hindu |date=8 December 2012 |access-date=30 June 2013}}

Macarons in Japan are a popular confection known as マカロン (makaron).{{cite web |author=Jean-Philippe Darcy |url=http://fukuishimbun.co.jp/fu/plaza_blog/blog/2010/07/09/%E3%82%B8%E3%83%A3%E3%83%B3%E3%83%95%E3%82%A3%E3%83%AA%E3%83%83%E3%83%97%E3%83%BB%E3%83%80%E3%83%AB%E3%82%B7%E3%83%BC%E3%80%8C%E5%A4%8F%E3%81%AE%E6%96%B0%E4%BD%9C%E3%83%9E%E3%82%AB%E3%83%AD%E3%83%B3/ |title=夏の新作マカロン |date=9 July 2010 |publisher=Fukui News |language=ja |trans-title=Summer New Macaroons |access-date=8 May 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120317114444/http://fukuishimbun.co.jp/fu/plaza_blog/blog/2010/07/09/%E3%82%B8%E3%83%A3%E3%83%B3%E3%83%95%E3%82%A3%E3%83%AA%E3%83%83%E3%83%97%E3%83%BB%E3%83%80%E3%83%AB%E3%82%B7%E3%83%BC%E3%80%8C%E5%A4%8F%E3%81%AE%E6%96%B0%E4%BD%9C%E3%83%9E%E3%82%AB%E3%83%AD%E3%83%B3/ |archive-date=2012-03-17 }} There is also another widely available version of makaron which substitutes peanut flour for almond and a wagashi-style flavouring. The makaron is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.{{Cite web |url=http://japansocietyny.blogspot.com/2012_08_01_archive.html |title=Destination JS: Macaron Edition |date=15 August 2015 |access-date=30 September 2015 |website=Japan Society |last=Anderson |first=Sarah }}

In Switzerland, {{lang|de|Luxemburgerli}} (also Luxembourger) are a brand name of macaron{{cite news |date=10 October 2009 |last=Hubbeling |first=Christina |title=Wer macht die besten Macarons? |trans-title=Who makes the best macarons? |language=de |url=http://www.nzz.ch/aktuell/startseite/wer-macht-die-besten-mac-a-rons-1.3878825 |work=Neue Zürcher Zeitung |access-date=3 March 2014}}{{cite web |last=Böhler |first=Guido |date=20 March 2010 |title=Macarons: wer macht die besten und schönsten? |trans-title=Macarons: who makes the best and most attractive? |language=de |url=http://www.delikatessenschweiz.ch/index.php?db=delireport&nr=136 |work=delikatessenschweiz.ch |access-date=3 March 2014}} made by Confiserie Sprüngli in Zürich. A {{lang|de|Luxemburgerli}} comprises two disks of almond meringue{{cite web |last=Malgieri |first=Nick |date=21 July 1994 |title=Baking: How to Make a Macaroon |url=https://www.latimes.com/archives/la-xpm-1994-07-21-fo-18003-story.html |work=Los Angeles Times |access-date=15 August 2024}} with a buttercream filling{{cite web |last=Kummer |first=Corby |date=30 March 2011 |title=Smackaroon! The Switzerland vs. France Cookie Smackdown |url=https://www.theatlantic.com/health/archive/2011/03/smackaroon-the-switzerland-vs-france-cookie-smackdown/73211/ |work=The Atlantic |publisher=The Atlantic Monthly Group |access-date=3 March 2014}} in of many available flavours.{{Cite web|url=https://www.spruengli.ch/en/luxemburgerli-flavours.html|title=Luxemburgerli Flavours|website=www.spruengli.ch}} Luxemburgerli are smaller and lighter than macarons from many other vendors.

Pastry chefs in the US have expanded the classic cookie to include such varied flavours as mint chocolate chip, peanut butter and jelly, Snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.{{Cite web|url = http://www.huffingtonpost.com/2012/10/09/macaron-recipe_n_1948529.html|title = Americanized Macaron Recipes: French Cookies With American Flavors (PHOTOS)|date = 9 October 2012|access-date = 30 September 2015|website = HuffPost |publisher = Huffington Post|last = Thomson |first = Julie R.}}

In addition to macarons, fat-carons (뚱까롱, thick macarons), also called ttungcarons, were invented and became popular in South Korea. The bakers intentionally overfill the macaron filings and later decorate them as well. The appearance can resemble more to that of a small ice cream sandwich.{{Cite web|date=2021-03-24|title=[맛있는 이야기] 마카롱 얼마나 아세요? 마카롱의 역사|url=http://www.mhns.co.kr/news/articleView.html?idxno=502668|access-date=2021-04-18|website=문화뉴스|language=ko}}

In Paris, the Ladurée chain of pastry shops has been known for its macarons for about {{As of|2009|alt=150 years}}.{{cite news |url=https://www.wsj.com/articles/SB10001424052748704269004575073843836895952 |title=Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron? |newspaper=The Wall Street Journal |date=2 March 2010 |access-date=29 December 2010 |first=Julie |last=Jargon}}{{cite news |url=https://www.nytimes.com/2009/02/01/nyregion/westchester/01qbitewe.html |title=Macaroon Delight |newspaper=The New York Times |date=29 January 2009 |access-date=29 December 2010 |first=M. H.|last=Reed}}

In Portugal, Spain, Australia, France, Belgium, Switzerland, New Zealand McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger). McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.

Outside of Europe, the French-style macaron can be found in Canada{{cite news |last1=Chesterman |first1=Lesley |url=http://www.canada.com/cityguides/montreal/story.html?id=5b194459-45fd-45bf-8adf-218af1e3aa40 |title=Macaron mania hits Montreal - finally! |publisher=The Gazette (Montreal) |date=11 October 2008 |access-date=29 December 2010 |url-status=dead |archive-url=https://web.archive.org/web/20121109203926/http://www.canada.com/cityguides/montreal/story.html?id=5b194459-45fd-45bf-8adf-218af1e3aa40 |archive-date=9 November 2012}} and the United States.{{cite news| url=http://seattletimes.nwsource.com/html/pacificnw/2010071487_pacificptaste25.html |work=The Seattle Times |first=Rebekah |last=Denn |title=French macarons are sweet, light and luscious |date=25 October 2009}}{{cite news |url=https://www.latimes.com/food/la-fo-macaron-20100401-story.html|title=Macarons: New to The Easter Parade This Year |work=Los Angeles Times |date=1 April 2010 |access-date=15 August 2024 |first=Dorie |last=Greenspan}}{{cite news |url=https://www.npr.org/templates/story/story.php?storyId=123566536 |author=Neda Ulaby |title=Move Over, Cupcake: Make Way For The Macaroon |publisher=NPR |date=12 February 2010 |access-date=29 December 2010}}

In Australia, Adriano Zumbo and his TV series MasterChef have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets.{{cite web |last=Chavassieu |first=Olivia |title=Heaven on Earth |date=15 April 2008 |url=http://www.smh.com.au/news/good-living/heaven-on-earth/2008/04/14/1208025069622.html |work=Sydney Morning Herald |access-date=7 March 2012}}

{{Portal|France|Food}}

• Macaroon
• Sandwich cookie
• Alfajor – a similar Spanish confection
• Petit four
• Empire biscuit
• Fudge cookie
• Jammie Dodgers
• List of almond dishes

{{Reflist|30em}}

• {{cite journal |last=Meyers |first=Cindy |title=The Macaron and Madame Blanchez |journal=Gastronomica. The Journal of Food and Culture |volume=9 |issue=2 |date=Spring 2009 |pages=14–18 |publisher=University of California Press |jstor=10.1525/gfc.2009.9.2.14|doi=10.1525/gfc.2009.9.2.14 }}
• {{cite web |last=Jurafsky |first=Dan |title=Macarons, Macaroons, Macaroni — The curious history |work=Slate |date=16 November 2011b |url=http://www.slate.com/articles/life/food/2011/11/macarons_macaroons_and_macaroni_the_curious_history.single.html |url-status=live |archive-url=https://web.archive.org/web/20131013221135/http://www.slate.com/articles/life/food/2011/11/macarons_macaroons_and_macaroni_the_curious_history.single.html |archive-date=2013-10-13}} (About the history of the macaron.)
• {{cite web |last=Jurafsky |first=Dan |title=Macaroons, Macarons, and Macaroni |work=The Language of Food |date=16 April 2011a |url=http://languageoffood.blogspot.co.uk/2011/04/macaroons-macarons-and-macaroni.html}}

• {{Citation |publisher = W. Davis |location = London |title = The professed cook, or, The modern art of cookery, pastry, and confectionary, made plain and easy |author = B. Clermont |date = 1776 |oclc = 6194222 |chapter-url=https://archive.org/stream/professedcookorm00cleriala#page/568/mode/2up |chapter=Des Macarons; commonly called Macaroni-drops |ol = 7237714M }}
• {{Citation |publisher = Chez Henri Tardieu |location = A Paris |title = Le confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands |author = Louise-Béate-Augustine Friedel |date = 1811 |oclc = 61172534 |ol = 25072827M }}
• {{cite book |publisher=Richard Bentley |location=London |title=French confectionary adapted for English families |author=Frances Crawford |year=1853 |chapter-url=https://books.google.com/books?id=RT8CAAAAQAAJ&pg=PA49 |chapter=Macarons }}
• {{Citation |publisher = Ward, Lock, Bowden |location = London |author = Emile Herisse |title = The art of pastry making |date = 1893 |chapter-url= https://books.google.com/books?id=NwQZAAAAYAAJ&pg=PA76 |chapter=Macaroons |ol = 13878920M }}

• {{commons category-inline}}
• {{wikt-inline|macaron}}

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