 French-style macaroons from France’s great chocolatier and patissier, François Pralus.
December 2006 |
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Product Reviews / Main Nibbles / CookiesThe History Of MacaroonsPage 2: The French Macaroon
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AmarettiAmaretti, a variant of macaroon, were invented by Francesco Moriondo, pastry chef of the Court of Savoy, in the mid-17th century. They are flavored with chopped bitter In Italy, crushed macaroons are used in frangipani, a cream filling made by flavoring butter with lemon extract, rum, sherry or brandy. Macaroon crumbs are often added to ice cream (they are a part of the popular frozen tortoni, named after a 19th century cafe owner), pie fillings and puddings. Above: amaretti-style cookies from artisan baker Pistachia Vera in Columbus, Ohio. French-Style MacaroonsFrench macarons can be spectacularly colored and flavored meringue The Parisian bakery Ladurée is now known for its dozens of exciting flavors. Some, shown in the photo at the right, include Blackcurrant Violet and Salted Butter Caramel, and of course, the basics—Chocolate, Vanilla, Raspberry and Pistachio—plus special seasonal flavors like Anise (shown at right), Chestnut, Basil Lime, Orange Blossom, Rose and White Chocolate. Every trip to Paris must include a visit! Try this recipe for Ladurée French Macaroons. The Macaroon Museum
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almonds or amaretto, bitter almond liqueur. The Italian word amaro means “bitter,” and the literal translation of amaretti is “the little bitter ones.”
“sandwiches.” The concept was invented by Pierre Desfontaines Ladurée, who, at the beginning of the 20th century, had the idea to join two meringues and fill them with ganache. The “originals” combined two plain almond meringues with a filling of [chocolate] ganache; but today, ganache, buttercream or jam is sandwiched between meringues of seemingly limitless colors and flavors. 
