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Mac

Το μακαρόν (γαλλικά: macaron), ή γαλλικό μακαρόν, είναι γλυκό

με βάση τη μαρέγκα ζαχαροπλαστικής με ασπράδι αυγού, ζάχαρη άχνη,
λευκή ζάχαρη, τρίμμα αμυγδάλου και χρωστική τροφίμων. Το μακαρόν θεωρείται
παραδοσιακά ότι έχει εισαχθεί στη Γαλλία από τον Ιταλό σεφ της βασίλισσας
Αικατερίνης των Μεδίκων κατά τη διάρκεια της Αναγέννησης. Από τον 19ο αιώνα,
ένα τυπικό μακαρόν παριζιάνικου τύπου παρουσιάζεται με μία γέμιση γκανάς, κρέμας
βουτύρου ή μαρμελάδας ανάμεσα σε δύο τέτοια μπισκότα, παρόμοιο με ένα μπισκότο
σάντουιτς. Η ζαχαροπλαστική χαρακτηρίζεται από μια λεία τετράγωνη κορυφή, μια
πτυχωμένη περιφέρεια - αναφέρεται ως «στέμμα» - και μια επίπεδη βάση. Είναι
ελαφρώς υγρό και λιώνει εύκολα στο στόμα. Τα μακαρόν μπορούν να βρεθούν σε
μια μεγάλη ποικιλία γεύσεων που κυμαίνονται από παραδοσιακές (βατόμουρο,
σοκολάτα) έως ασυνήθιστες (φουά γκρα, μάτσα).
caron
Τα μακαρόν παράγονται στα ενετικά μοναστήρια από τον 8ο
αιώνα μ.Χ.. Κατά τη διάρκεια της Αναγέννησης, οι Ιταλοί σεφ
ζαχαροπλαστικής της Γαλλίδας βασίλισσας Αικατερίνης των
Μεδίκων τα έφτιαξαν όταν τα έφερε μαζί της στη Γαλλία το
1533 όταν παντρεύτηκε τον Ερρίκο Β΄ της Γαλλίας. Σύμφωνα
με τη Larousse Gastronomique, το μακαρόν δημιουργήθηκε
το 1791 σε ένα μοναστήρι κοντά στο Κορμερί. Το 1792, τα
μακαρόν ξεκίνησαν να κερδίζουν φήμη όταν δύο Καρμελίτισες
μοναχές, που ζητούσαν άσυλο στη Νανσύ κατά τη Γαλλική
Επανάσταση, έψησαν και πούλησαν τα μπισκότα μακαρόν για
να πληρώσουν για τη στέγαση τους. Αυτές οι καλόγριες έγιναν
γνωστές ως «Αδερφές Μακαρόν». Σε αυτά τα πρώιμα στάδια,
τα μακαρόν σερβίρονταν χωρίς ειδικές γεύσεις ή γεμίσεις.
Μόλις τη δεκαετία του 1930 άρχισαν να σερβίρονται τα
μακαρόν δύο μαζί με την προσθήκη μαρμελάδων, λικέρ
και μπαχαρικών. Το μακαρόν όπως είναι γνωστό σήμερα,
αποτελούμενο από δύο δίσκους μαρέγκας αμύγδαλου
γεμάτοι με στρώμα γέμισης κρέμας βουτύρου, μαρμελάδας ή
γκανάς, αρχικά ονομάστηκε «Ζερμπέ» (Gerbet) ή «μακαρόν
του Παρισίου». Ο Πιέρ Ντεφοντέν, της γαλλικής πατισερί
Ladurée, μερικές φορές πιστώνεται με τη δημιουργία του στις
αρχές του 20ού αιώνα, αλλά ένας άλλος αρτοποιός, ο Κλοντ
Ζερμπέ, ισχυρίζεται επίσης ότι το έχει εφεύρει.[4][5] Γαλλικά
αρτοποιεία μακαρόν έγιναν της μόδας στη Βόρεια Αμερική το
2010.
 Macaron
Etymology
The name “macaroon” comes from
the Italian maccarone or maccherone
meaning “paste”, referring to the
original almond paste ingredient; this
word itself derives from ammaccare,
meaning “to crush”.[5]
Origins
Culinary historians write that maca-
roons can be traced to an Italian mon-
astery of the 8th or 9th century. The
monks came to France in 1533, joined
by the pastry chefs of Catherine de’
Medici, wife of King Henry II. Later,
two Benedictine nuns, Sister Margue-
rite and Sister Marie-Elisabeth, came
to Nancy seeking asylum during the
French Revolution. The two women
paid for their housing by baking and
selling macaroons, and thus became
known as the “Macaroon Sisters”.[6]
Italian Jews later adopted macaroons
because it has no flour or leavening
(macaroons are leavened by egg
whites) and can be eaten during the
eight-day observation of Passover. It
was introduced to other European
Jews, and became popular as a year-
round swee.
Recipes for macaroons appear in
recipe books at least as early as 1725
(Robert Smith’s Court Cookery, or
the Complete English Cook), and use
egg whites and almond paste. Mrs
Beeton’s Book of Household Manage-
ment[7] includes a typical traditional
recipe. Over time, coconut was added
to the ground almonds and, in
certain recipes, replaced them. Potato
starch is also sometimes included in
the recipe, to give the macaroons more
body.
Dominican Republic
Macaroons in the Dominican Repub-
lic are very dark. Grated coconut is
mixed with ginger and cinnamon.
France
Main article: Macaron
There are many regional variations of
French macaroon. The coconut mac-
aroon is known as the “Congolais”,[8]
[9] or “le rocher à la noix de coco”.
Germany
Mandelhörnchen (Almond crescents)
are a common treat in Germany.
Made of a flour similar to that of the
macaroon, they are formed to resem-
ble a crescent, then covered in sliced
almonds and dipped in chocolate.[10]
India
Thoothukudi in Tamil Nadu and
Mangalore in Karnataka have their
own varieties of macaroon made with
cashews and egg whites, adapted from
those introduced in colonial times.[12]
Ireland
A macaroon chocolate bar is made by
Wilton Candy in County Kildare. The
description on the packaging is “mac-
aroon pieces in Irish milk chocolate.”
It was first made in 1937.[13] Cleeve’s
Irish Confectionery also make a mac-
aroon chocolate bar, with ingredients
including cocoa butter, milk powder
 and desiccated coconut.
Italy
Italy has a wide tradition of
cookies and confections made
from ground almonds, includ-
ing pignoli. Ricciarelli are a soft
almond variety originating from
Siena. Amaretti di Saronno are
a crunchy variety from Saronno.
Philippines
Philippine coconut macaroons
Philippine coconut macaroons
are uniquely cake-like in tex-
ture. They are slightly crunchy
on the outside and soft, moist
and chewy on the inside. They
are usually baked into small,
colourful cupcake wrappers and
topped with a raisin. They are
popular during holidays and
special occasions.[14][15][16]
Puerto Rico
In Puerto Rico, coconut maca-
roons are called besitos de coco
(little coconut kisses). A few
variations of besitos de coco can
be found on the island, the most
popular ones including lemon
zest and vanilla as additional
ingredients.
Spain
The carajito is a macaroon var-
iant made with hazelnuts and
honey from the town of Salas,
Asturias in northern Spain.
[17][18] A larger size version is
commonly known as sultana or
suspiros del moro.
Turkey
Acıbadem kurabiyesi is a tradi-
tional Turkish variety made of
almonds, sugar and egg whites.
The traditional recipes include a
small amount of bitter almonds,
which gives this macaroon its
name. Because bitter almonds
are not readily available,
almond extract is typically used
as a substitute. These are part
of the stock-in trade of almost
every bakery in Turkey, as they
are seldom made at home.
United Kingdom
In the UK generally, the
traditional almond macaroon
often includes almond essence
to strengthen the flavour, and
is topped with an almond flake.
Coconut macaroons are also
popular.
Scotland
In Scotland, the Scottish maca-
roon has a dense, sugary centre
and is covered in chocolate and
roasted coconut. Traditionally
they were made with cold left-
overs of mashed potatoes and
sugar loaf. When the macaroon
bar became commercial the
recipe no longer used mashed
potato because of shelf life limi-
tations. The modern macaroon
is made from a combination
(depending on producer) of
sugar, glucose, water and egg
white. These ingredients make
a fondant centre. This recipe
was reportedly discovered
by accident in Coatbridge in
1931, when confectioner John
Justice Lees was said to have
botched the formula for making
a chocolate fondant bar and
threw coconut over it in disgust,
producing the first macaroon
bar.[19]
Macaroon chocolate bars
are also popular in Scotland.
Buchanan’s make a maca-
roon with Belgian chocolate
and toasted coconut. They
are a long-established family
business based in Greenock.
Scottish macaroon is made with
a paste of potato and sugar.
United States
Coconut macaroons
US commercially made coconut
macaroon, with US quarter for
size reference.
Coconut macaroons are com-
mon in America. Commercially
made coconut macaroons are
generally dense, moist and
sweet; they are
available in a few fla-
vors, and often dipped
in chocolate. Home-
made macaroons and
varieties produced
by smaller bakeries
are commonly light
and fluffy. Macaroons
made with coconuts
are often piped with a
star shaped tip, where-
as macaroons made
with nuts are more
likely shaped individu-
ally due to the stiffness
of the dough.
Mass produced com-
mercial macaroons
in the United States
are each about half an
ounce, or 14 grams, in
weight. They are not a
highly processed prod-
uct, containing only
coconut, sweetener,
starch, egg whites, and
flavoring (if any). At
about 60–70 calories
each, however, they
contain about 3–4
grams of saturated fat
due to the coconut, and
3–4 grams of added
sugar, depending on
the particular flavor.
They are vegetarian
(not vegan as they
contain egg whites),
and contain no gluten,
dairy, cholesterol, or
sulfites.