Macaron From Wikipedia, Not to be confused with Macaroon, Macron, McCarron, or Macaroni. Macaron Confectionery Macarons from Ladurée, Paris, France. Place of origin: France Main ingredient(s): Biscuit: Egg whites, icing sugar, granulated sugar, almond powder or ground almond and food coloring.
Filling: buttercream, ganache, or jam.
Macaron A macaron (/mɑːkɑːrɔːn/ mah-kah-RŌN;[1]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.
The confection is characterized by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The fillings can range from jams to ganache to buttercream.
The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.
Filling: buttercream, ganache, or jam.
Macaron A macaron (/mɑːkɑːrɔːn/ mah-kah-RŌN;[1]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.
The confection is characterized by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The fillings can range from jams to ganache to buttercream.
The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.
Q&A
1. How big are your macarons?
My macarons are all free handed, so size will vary and are not always exact. They range about 1.5 inches in diameter or bigger, for regular orders. For custom designed ones, They are 2 inches in diameter or larger, depending on design.
2. Can you color match the macarons to fit my theme?
I can try my best to color match the macarons to your theme, but they will not always be exact. A difficult color to work with is a true red and true dark blue. If I were to make something that concentrated in color, they will stain your mouths and teeth.
3. Why are some of your macs not smooth?
When dealing with macaron batter, one must be very careful not to over mix. If over mixing occurs, no feet will be present. Also, some almond flour that I purchase, are not fully grounded to almost a powder like consistency, so the surface of the macs will not be completely smooth.
4. What kind of filling do you use?
My main filling of choice is buttercream. Upon request, a ganache filling can be used as well.
1. How big are your macarons?
My macarons are all free handed, so size will vary and are not always exact. They range about 1.5 inches in diameter or bigger, for regular orders. For custom designed ones, They are 2 inches in diameter or larger, depending on design.
2. Can you color match the macarons to fit my theme?
I can try my best to color match the macarons to your theme, but they will not always be exact. A difficult color to work with is a true red and true dark blue. If I were to make something that concentrated in color, they will stain your mouths and teeth.
3. Why are some of your macs not smooth?
When dealing with macaron batter, one must be very careful not to over mix. If over mixing occurs, no feet will be present. Also, some almond flour that I purchase, are not fully grounded to almost a powder like consistency, so the surface of the macs will not be completely smooth.
4. What kind of filling do you use?
My main filling of choice is buttercream. Upon request, a ganache filling can be used as well.
