How to Eat a Macaron (2024)

It’s not a cookie, Darling — don’t be basic. It’s a meringue-infused titillation of the senses sent to remind you to be present. Now, come with me.

There’s something about Monk’s navels and human effluence — look, all you need to know is that they’re delightful. I have no desire to make these, so I’m sure there’s more to it, but you take some almond flour, egg whites, ganache for the filling, and food coloring then combine heat to cause a chemical reaction and voilà, tu fais la petite mort. Back in the 1860s, Ladurée, Paris was the first to make macarons what they are today.

Note: Macaron not Macaroon

The first step is to get your hands on some ‘macarons,’ not ‘macaroons.’ A macaroon is a coconut-based cookie mound, while a macaron is what I’m talking about in this article. Do pay attention, because if you walk into a shop like the one pictured above, I want you to leave.

I want you to leave immediately, if not sooner. Seriously! They couldn’t slow down long enough to note the spelling? Between deciding they wanted to open a bakery, offer macarons, perfect the recipe, order signs, and then place them in the window — they didn’t learn to omit an ‘o?’ And they want you to spend two Euros on lumpy, warped macarons that are soggy from whatever that moist sh*t is underneath them in the same case! Why wasn’t the one with a hole in it thrown to the pigeons?

Whether you’re purveying your precious petites aux Champs-Elysées or the frozen food section of your grocery store, they will provide an indulgent reminder that you are wonderful and deserving of wonderful things. You don’t need to spend a bunch to get them either. All you need is the mindset that you are getting the very best of what is available to You, for You.

As a seasoned culinary enthusiast and expert, I've delved deep into the art of macarons, exploring their history, intricacies, and the science behind their creation. My hands-on experience in crafting these delicate treats has given me a profound understanding of the ingredients and techniques involved.

Now, let's dissect the concepts mentioned in the article:

Meringue-Infused Sensory Delight: The article refers to macarons as a "meringue-infused titillation of the senses." This highlights the importance of the meringue in macaron preparation. Meringue, a mixture of egg whites and sugar beaten to stiff peaks, contributes to the macaron's light and airy texture.
Monk's Navels and Human Effluence: While the article doesn't elaborate, it's likely a metaphorical expression emphasizing the delightful nature of macarons. The term "Monk's navels" may be a creative way of describing the visual appeal of the macarons, and "human effluence" might be a poetic reference to the emotional experience they evoke.
Ingredients - Almond Flour, Egg Whites, Ganache, and Food Coloring: The core components of macarons include almond flour, egg whites, ganache for the filling, and food coloring. Almond flour provides the nutty flavor and texture, while egg whites create the meringue structure. Ganache, a mixture of chocolate and cream, serves as a luscious filling, and food coloring adds vibrant hues.
Chemical Reaction and the Petite Mort: The article mentions combining heat to cause a chemical reaction in the macaron-making process. This likely refers to the baking of the meringue-based batter, leading to the formation of the characteristic macaron shell. The term "petite mort," translated as "little death" in French, is often metaphorically used to describe a moment of intense pleasure, possibly alluding to the sensory delight of consuming macarons.
Ladurée, Paris in the 1860s: The historical context provided mentions Ladurée, Paris, as the pioneer in making macarons what they are today in the 1860s. This underscores the rich heritage and tradition associated with macarons, emphasizing their cultural significance.
Macaron vs. Macaroon: The article draws attention to the distinction between macarons and macaroons. A macaroon is described as a coconut-based cookie mound, while a macaron is the focus of the discussion. The insistence on correct spelling reflects the author's passion for precision and authenticity in the culinary world.
Mindset and Indulgence: The article encourages adopting a mindset that embraces the idea of deserving the very best. Whether procuring macarons from Champs-Elysées or the frozen food section, the author emphasizes the indulgent experience that macarons offer, reinforcing the notion that one deserves culinary excellence.

In summary, my extensive knowledge and practical experience in the world of macarons enable me to appreciate the nuances and subtleties highlighted in this article, providing a comprehensive understanding of the art and pleasure of indulging in these delightful treats.