Let's start from the beginning:
WHAT ARE "MACARONS"?
It is a type of cookie made with: egg white, ground almonds (or almond flour or almond powder), icing (or powdered) sugar, common sugar and vegetable coloring (there are OTHER variants with some added /modifications). The filling is usually made with cream or "ganache". They are crunchy on the outside and tender on the inside with very striking characteristic colors. There are two methods of making them: the "French" and the "Italian". The difference is in the way the meringue is prepared.
They can be joined by all kinds of drinks, although is more recommended the pairing with red tea, fruit juices, hot chocolate, and it can even be combined with a natural or sparkling sweet wine.
A LITTLE BIT ABOUT ITS HISTORY
Although it is very popular in France, its origin is Italian. There are many theories about this beginnings. The most popular claims that it became known in Italy in the 16th century. At first, only round domes with a flat base were made, and in the 19th century the custom of two "lids" with filling in the middle was incorporated.
They arrived in France in 1581, it is said, at the wedding of the Duke of Joyeuse in Paris offered by Catherine de' Medici with the aim of making the recipe book for banquets served in Renaissance palaces more sophisticated. Years later Marie Antoinette would also serve them at her banquet in Versailles.
SOME TIPS TO MAKE THEM
- The outside must be crispy.
- For the base meringue, it is advisable to use aged egg whites (they are left separated from the yolks in a bowl in the fridge for a couple of days before using them). When making the meringue, they need to be at room temperature.
- To prevent them from breaking when removing from the oven: do not try to separate the macarons from the paper until they are completely cold.
- The flavor of the macarons improves over time as it settles with the filling. A cold snap also helps (freeze for 3 to 15 days).
So, now... Where to eat really good macarons in París and in Buenos Aires:
PARIS
- Ladurée
- Pierre Hermé (the place is named after its pastry chef, who previously worked at Ladurée and Fauchon).
- Fauchon
- Jean-Paul Hévin Chocolatier
- Lenôtre
- Carette
- Dalloyau
- Monde Du Macaron
- Gérard Mulot
BUENOS AIRES
- Mauricio Asta
- En el nombre del postre
- Mad About Sweets
- Les Croquants
- Boutique Jean Paul
- The Cupcake Store
Do you have any other to recommend?