Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.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 flavors or fillings.
It was not until the 1830s 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.
(Info from Wikipedia )

Ingredients include:
Egg whites
icing sugar
granulated sugar
almond powder or ground almond
food colouring
Filling: buttercream, ganache, or jam.

At our next fayre in October on Sunday 5th at www.thedeafinstitute.co.uk we have a local exhibitor Baked With Love MCR  ( https://m.facebook.com/bakedwithloveMCR ) who specialises, amongst other bakes, in Macaroons.
Now I love a Macaroon but the things have since developed for this cool chic little bake.

Take a look……

image

image

image

image

image

image

image

image

image

So don’t dismiss this little circular gem of a dessert….go big and go hard if this is your choice and make your wedding breakfast just that little bit special.

Bake off Bloggers…..