The Macaron Name
There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. Stanford professor of linguistics Daniel Jurafsky describes how the two confections have a shared history with macaroni (Italian maccheroni). Jurafsky notes that French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon). In the UK, many bakeries continue to use the term "macaroon".
Venetian Monasteries
Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavours or fillings.
The Modern Macaron
It was not until the 1930s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.
Methods
There are two main methods for making a macaron – the "French" method and the "Italian" method. The difference between the two is the way the meringue is made.
In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage.
The Italian method involves whisking the egg whites with a hot sugar syrup to form a meringue. Sifted almonds and icing sugar are also mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.
As a seasoned enthusiast and expert in the realm of culinary history, particularly the fascinating world of macarons, my depth of knowledge in this subject allows me to shed light on the intricate details surrounding the etymology, historical origins, and evolution of these delectable treats.
Let's begin by delving into the linguistic nuances surrounding the term "macaron." The variation between "macaron" and "macaroon" often perplexes individuals, and the confusion is further heightened by the presence of coconut macaroons. In North America, a conscious choice has been made to adopt the French spelling "macaron" for the meringue-based delicacy, distinct from the coconut macaroon. This decision, as described by Stanford professor of linguistics Daniel Jurafsky, is rooted in the historical borrowing of French words ending with "-on" in the 16th and 17th centuries, which were typically spelled with "-oon" in English.
Jurafsky draws a connection between the macaron and maccheroni, emphasizing their shared history. The article highlights that in the UK, the term "macaroon" continues to be prevalent, showcasing the regional variations in nomenclature.
Venturing into the historical journey of macarons, we find their origins dating back to the 8th century A.D. in Venetian monasteries. The Renaissance period played a pivotal role, with Queen Catherine de' Medici's Italian pastry chefs bringing macarons to France in 1533. The Larousse Gastronomique attributes the creation of the macaron to a convent near Cormery in 1791, and during the French Revolution, Carmelite nuns seeking asylum in Nancy gained fame for baking and selling macaron cookies to support themselves, earning the moniker "Macaron Sisters."
The evolution of the macaron into its modern form took place in the 1930s when they began to be served two-by-two with various fillings such as jams, liqueurs, and spices. Initially known as the "Gerbet" or the "Paris macaron," it's worth noting that both Pierre Desfontaines of Ladurée and Claude Gerbet claim credit for its invention.
Turning our attention to the preparation methods, the article outlines two main approaches: the "French" method and the "Italian" method. The French method involves whisking egg whites into stiff-peaked meringue, followed by slow incorporation of sifted ground almonds and powdered sugar—a process known as macaronage. On the other hand, the Italian method incorporates a hot sugar syrup into the meringue, mixing it with a paste of sifted almonds, icing sugar, and raw egg whites. This method is considered more structurally sound but is sweeter and requires the use of a candy thermometer for the sugar syrup.
In summary, the macaron's journey from Venetian monasteries to the modern pastry shop is a captivating tale of linguistic nuances, historical influences, and culinary craftsmanship.
