The macaron is usually filled with a ganache sandwiched between two small round cakes. Its name is derived from an Italian word "maccarone" or "maccherone". The Italy born Macaron was introduced by the chef of Catherine De Medicis in 1533 at the time of here marriage to the Duc D'Orleans who became king of France in 1547 as Henry II. It is mostly regarded as being a French type of almond biscuit. The macarons were a simple combination of ground almonds, egg whites, and sugar. No special flavors. Just 100% cookies without being sandwiched. French Macarons are crisp, light, and delicate sandwich cookies. The Italian Macaron is stable meringue because it uses a melding down hot sugar syrup in place of dry sugar. It would be sweeter than French Macaron and harder to bake correctly. The Swiss macaron is less commonly called for. The sugar and eggs are whisked together as they heat over a double boiler. These cookies are soft and delicate, crispy outside and smooth inside. The taste of overnight macaron is best. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough". At the beginning of the 20th century did the Macaron become a "double-decker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a "chocolate panache" and to stick them together.

French Macaron

French Meringue Method produces a more airy texture. It only uses the four main ingredients: egg whites, ground almonds, caster sugar and icing sugar. The process is relatively easier.

Italian Macaron

Italian Macron is slightly more complicated than the French, as it relies on a hot sugar syrup slowly whipped into egg whites to achieve its meringue. Sugar and water are boiled together until it reaches 240 Fahrenheit and poured into soft peak-stage egg whites. Some bakers prefer the Italian method as it is said to be more reliable than the French, but it will not produce the exact taste and texture of a French macaron. It results in macarons that are too sweet and harder to bake correctly. The colors of the shells are much more vibrant in the Italian Meringue macarons.

Swiss Macaron

It is made from egg whites and sugar that are warmed over a double boiler while they are beaten. Swiss meringue has a firm texture and is most suitable for decorations or bases for desserts. It may pose a challenge to the under experienced to cook over a double boiler. The Swiss meringue method creates a stiffer batter than both the French and Italian meringue recipes.

Ladurée Macaron

Ladurée (French pronunciation: ​[la.dy.ʁe]) is a French luxury bakery and sweets maker house created in 1862. It is one of the world's best-known premier sellers of the double-decker macaron, fifteen thousand of which are sold every day. Louis-Ernest Ladurée founded the bakery on the Rue Royale, Paris in 1862. During the Paris Commune uprising of 1871 the bakery was burnt down. Ladurée's rise to fame came in 1930 when his grandson, Pierre Desfontaines, had the original idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. In 1993, the Groupe Holder took over the firm Ladurée. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops.

Picture from Dictionnaire encyclopédique de l'épicerie et des industries annexes, by Albert Seigneurie, edited by L'Épicier in 1904, page 431.


Chantal Guillon Macarons

San Francisco famous Macaron store - https://www.chantalguillon.com

Chantal Guillon is the owner of this store. She is a French Parisian woman entrepreneur.

HAYES VALLEY +1 415 864 2400 hayes@chantalguillon.com 437 A Hayes St. San Francisco, CA 94102

PALO ALTO +1 650 322 2255 paloalto@chantalguillon.com 444 University Ave Palo Alto, CA 94301

SoMA +1 415 512 1020 howard@chantalguillon.com 1309 Howard St. San Francisco, CA 94103


Ganache

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. It was invented in around 1850. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give it a shiny appearance and smooth texture. The ratio of chocolate to cream is varied to obtain the desired consistency.