The history of the macaron
The history of the macaron has many different stories. According to the Dutch Wikipedia page they were introduced by the grandson of patissier Louis-Ernest Ladurée, Pierre Desfontaines, introduced in Paris in 1930, in the patisserie of Laduree in the Rue Royale in Parijs. This macaron was called ‘Gerbet’ or the ‘Parisian Macaron’; two halves filled with a ganache.
(By the way, according to the website of Laduree, Pierre was not the grandson, but the ‘2nd cousin’..)
The English Wikipedia page is, as usual, more explicit and detailed and goes back in history a lot further. According to the Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery in France. But, also here, there is mention of the legend that the Italian chefs of Catherine de Medici took the recipe from Italy to France when she married the Duke of Orleans (Henry II of France) in 1533. h
On MadMacNYC we are being told that in Nancy (France), the grand daughter of Catherine de Medici survived starvation by eating macarons. We also read that, for the ocassion of the marriage of Louis XIV and Marie-Therese in 1660 in Saint Jean de Luz, macarons of Chef Adam were being served.
So, we’ve heard the name of Laduree. But ‘what about Pierre Hermé’ when does he come into the pictures? In the macaron world, you have to know, you are either a Laduree lover or a Pierre Hermé lover. On the English WIkipedia page we learn that Pierre started the trade at the age of 14 with patissier Gaston Lenôtre. When he reached the age of 24 years old, he became the Pastry Chef bij Fauchon, where he worked for 11 years. In 1997 Pierre was involved in the project to expand LaDuree’s luxury shops. In 1998 he started his own brand name Pierre Hermé Paris with a pastry boutique in Tokyo‘s New Otani Hotel.
The contract he signed with LaDuree prohibited him to open his own shop in Paris. Noaways (2012) he has 7 shops in Tokyo, 6 in Paris, 1 in London and a webshop. Pierre Hermé is often called the innovator of the traditional macarons. His macarons are real flavour sensations, Ispahan for exaample, made of the Ispahan rose, raspberries and lychees.
I met Pierre Hermé in The Netherlands once in person in Pattisserie de Rouw in Vught.
Popularity of the macaron
‘Macarons are the new cupcake’ … How come the macaron is all of a sudden so popular. This ‘cookie’, that has been existing, in some shape or form for over hundreds of years. Why this attention to the macaron? And what do we make of the fact that in France teh macaron is even for sale at MacDonalds? This can be read in this article by the World Street Journal: ‘Mon Dieu, Will Newfound Popularity Spoil the Dainty Macaron?’
Macaron – Makroon – Macaroon?
Both in the UK as in the Netherlands we have always had the ‘kokosmakroon’ or the macaroon. So, what’s in a name?Z
Is it correct or not at all to call ‘our’ macaron a macaroon? Read it on Foodpr0n.com!
The origin of the word
Macaroon, macaron or makroon… the origin of the word comes from the Italian word “macaroni” , ‘macaroni’, ‘maccherone’ which means, ‘fine dough’.
‘Macaronage’ is the term for mxing the almond powder with the beat eggwhites. To much macaronage and the paste becomes too thin and the macarons won’t rise, too little and the paste becomes to thick.