• countenance ’s hash this out mighty off the bat : how do you write macaroon / macaron ? To me the mostdefinitive argumentreferences Ladurée , the French sign of the zodiac who first popularized these yummy treats . On their English web site they import it " macaroon " ( and who well to know , right ? ) I reduplicate checked it today and it looks like they have reverted to the traditional " les macarons " spelling ! Macarons typically refers to the French cooky - sandwich , which is not to be confused with the cocoanut mounds macaroon , even though most people use the two interchangeably .
• The password itself amount from the Italianmaccherone , " from which macaroni is also derive . " It is possible that the dessert word form was create by a Renaissance Italians or mayhap French monks who simulate it after theshape of their belly buttons(I have suddenly lost my appetency ) .
• It ’s also possible that macarons did originate in Italy , but were brought to France by Catherine de Medici in the sixteenth century . Presumably the Gallic motor lodge went wild for them , and so did , eventually , the rest of the world !
• Macarons are terribly unmanageable to make well - they can burn easily , have their shells break through on a whim , and must be consumed immediately ( that last part is really not a problem though ) .
• The French , They ’re Not Like Us : In 2007 McDonald ’s initiate selling macarons in its French McCafés in 2007 .
• Thanks to " Gossip Girl " ( how often will you ever readthatphrase ? ) there has been a resurgence in pastime towards macarons in the United States , sire Starbucks and even superstar designer Jason Wu on board with the trend .
• But the Gallic forefathers of macarons are not about to let us ruin their original masterpiece . Ladurée , making macarons since 1862 , has set up a store in New York that apparently transports you to the belle - epoque . I have visited Laduréein Paris , and having tasted their wears can confirm they are magnificent , and without American peer!• Like gelato , macarons often come in strange flavors . Pierre Herme , a Gallic pastry dough chef famous for his macarons , releases a seasonal aggregation that include such relish asketchupand foie gras .
• If you ’re look for an accouterment to make valet de chambre and women drool as you pass by , macaronearringsare understandably the way to go .
• One is hard pressed to make macarons into anything that does n’t count positively pleasant-tasting : macaron pops , for representative . Yum !
• Have any of you Flossers made the pilgrimage to Ladurée ? ( In Paris or New York ! ) Where do you get your macarons , and what are your preferred flavors ? And does anyone make them themselves ?
‘ Dietribes ’ come out every other Wednesday . Food photos take byJohanna Beyenbach . You might retrieve that name from our post about hercolorful diet .
