Macaroon
See also: Macaroon (homonymy)
The macaroon is a small granulous and marrowy cake with the round form, from approximately 3 or 5 cm diameter, speciality of Lorraine (Nancy and Boulay) which should not be confused with pastry makings of Saint-Léonard-with-Noblat in the Limousin, called Massepain.
Derived from the Meringue, it is manufactured starting from powder of Amande, of Sucre freezes, of sugar and egg whites. The paste thus prepared is deposited on a plate of furnace and is cooked. This gives him its particular shape of a paste fixed and gilded with cooking. The exact receipts of Lorraine macaroons and miauletous (of Saint-Léonard-of-Noblat) are held secret.
History
The macaroon appears in Europe with the Moyen-âge where it will diversify and find new forms and savors. From Italy, it passes in France to the Renaissance. Curiously, however, it is not mentioned in the Traité jams and fardements published by Nostradamus in 1552.
One finds writings which present the receipt of macaroon under the name of Louzieh of a confectionery omeyyade which offered it to the Caliph Uthmandu at the 15th century in Syria.
With the Middle Ages, the “macaroon” indicated two different products: the cake, but also a Soup with elements in flour which one ate with Fromage struck, grooves and of the saffron and that one invites “Macaroni” to leave, only, of the 17th century. From where the difficulty, sometimes, to know to which products the historical sources refer.
In Lorraine, the macaroon appeared under the aegis of the Ladies of the Blessed Sacrament, in a secret receipt held since the 18th century. The receipt of macaroons of Boulay appeared in 1854. These macaroons perpetuate the initial receipt and have the effect of being with hard crust and found interior.
With the Basque Country, with Saint-Jean-with-Luz, the macaroon appeared under the impulse of a pastrycook, Mr. Adam, who offered of it to Louis XIV for his marriage in 1660. Since then, the descendants of the pastrycook perpetuate the tradition. These macaroons result from a rigorous choice from raw materials of quality, almonds Valencia and Marcona, and selected by the care of Jean-Pierre Telleria in the Province of Reus (Spain). They are manually and daily manufactured.
The creation of Parisian macaroon, composed of two cakes resembling macaroons coupled and furnished with Fool, is asserted by the pastrycook Pierre Desfontaines, small son of Louis Ernest Ladurée at the beginning of the 20th century. This new sweetened and scented presentation has only little to do with Lorraine macaroons with the almond perfume, with the crunching crust and fluxes inside.
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