Macarons
Was introduced in the 19th century as a combination between a ganache, buttercream, or jam filling. The form of the French macaron is of a sandwich of these cookies with the filling.
In this French method, the egg whites are whisked until they become solid as a meringue. Powdered sugar and ground almonds powder are added slowly. This process is called macaronage which means the air is knocked out of the macaron.
The most famous producer of macarons and attributed by many as the inventor of the current macaron is the famous pastry French company: Laduree. Laduree was founded by the pastry genius Louis Ernest Laduree. He founded a bakery with the same name over 150 years ago, on rue Royale Paris in 1862. But it came to even more fame when his grandson Pierre Desfontaines got involved.
Laduree bakery sells now daily over 15,000 macarons.
Macarons can be considered a luxury dessert, because of the delicacy and finesse involved in both the process and the finite cookie. It can now be prepared in a multitude of colours, and with various aromas: pistachio, almonds, vanilla, fruits, and many many more.
