Macaron – A “Fancy” Cake With Parisian Flavor
Macarons, with their charming appearance and sweet taste, have become a symbol of French cuisine. These small, colorful cakes are not only loved in the “city of light” but also dominate the global market.
Macaron
Macarons originated in Italy, born in 1533. This cake was first introduced at the wedding of Queen Catherine de Medici and Duc d’Orleans, who later became King Henry II of France. Since then, macarons have gradually become a popular dish in France.
Initially, macarons were made from almond flour, sugar, and egg whites, creating simple round cakes. At the beginning of the 20th century, macarons were innovated with the idea of creating a “sandwich” with two layers of cake and a filling in the middle. Chocolate was the first filling ingredient, but today, macarons come in a variety of flavors such as orange, lemon, and mango.
Macaron Structure and Flavor
Macarons are a type of pastry made from eggs, granulated sugar, almond powder, and a little food coloring. Two crispy layers of pastry encase a layer of buttercream or jam, creating the perfect combination of sweetness and crunchiness of the shell. Although usually round in shape, some bakers also create macarons with unique shapes such as hearts.
Macarons not only stand out with bright colors such as pink, orange, yellow, green, purple, but also with special flavors. When enjoying, you will feel the softness, coolness of the pastry filling and the crispy shell blending to create an attractive flavor.
Nowadays, macarons have many interesting variations, such as Ispahan with cream and small strawberries, or ice cream sandwich with a layer of cold cream, bringing new experiences to culinary enthusiasts.
Macaron – One of the Most Difficult Cakes to Make in the World
Macarons are known as one of the most difficult cakes to make in the world. To create perfect cakes, the baker must be dedicated, meticulous and skillful. One of the important factors is the time to mix the egg whites with almond powder. If not mixed enough, the cake will lose its crispy base or the top will not be smooth. On the contrary, if mixed too much, the cake will be hard, dry and easy to break.
In addition to technique, the weather also plays an important role. Temperature and humidity affect the soaking time as well as the intensity of mixing, contributing to the quality of the macaron.
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Macaron is not just a cake, but a work of art of French cuisine. From its rich history to the sophistication in its making, macaron deserves to be a national cake, bringing to those who enjoy it wonderful culinary experiences.
