Sweet French Kiss; Macaron

The last stop on our journey of taste is Macaron!

There is no one who does not like the French flavor macaron, where you will get the unique taste of almond after it disperses in your mouth.

I can never say no to cream cookies that are both small and delicious.

Macaron, the most famous of the French desserts, is actually a dessert whose recipe was taken from Italy and cost the French. Even its name means "thin dough" in Italian (macaroni-maccherone).

Today, macarons, which are colorful and available in various varieties, are primarily made with a mixture of sugar, almond, rose water, musk and egg white. It is very difficult to keep its consistency, so it is a dessert that requires mastery. The macaron was first seen in Europe and the Middle Ages in its known history. At that time macaron was a small dessert made of almonds, egg whites and sugar, crunchy on the outside and soft on the inside. Although macaron is known as a French dessert, it was first produced in Venetian monasteries in 1791, according to Larousse Gastronomique. In 1533, the French Queen Catherine de Medici II. The history of macaroon in France began when she married Henry and came to France. Catherine de Medici brings her Italian cook with her to France and asks them to make these small desserts to be presented to the guests at the ceremony. These little sweets, which are liked by everyone, start to become popular. With the French Revolution, with the two Carmelite nuns making and selling macarons to make a living, the consumption of macarons began to become more and more widespread and became one of the indispensable desserts of the French people, and the nuns began to be known as the "Macaron Brothers". The macarons made at that time did not contain any decorations, flavors or ganache.

The macaron as it is known today, consisting of two almond meringue discs filled with a layer of buttercream, jam or ganache filling, was originally called "Gerbet" or "Paris pasta". The story of Ladurèe begins in France in 1862, when Louis-Ernest Ladurèe opens a bakery in the 16th District of Paris - Rue Royal. After a fire in 1871, Louis-Ernest Ladurèe and his wife Jeanne Souchard decide to turn the bakery into a patisserie. Pierre Desfontaines, one of the partners of the patisserie at the beginning of the 20th century, began to add ganache, chocolate and creams of different flavors between two meringues, and they have preserved their recipes ever since. Laduree; It is still the most popular patisserie that comes to mind when macaron is mentioned. Pierre Herme, one of the world's most famous pastry chefs, declared March 20 as Macaron Day in 2005. Since then, it has been celebrated with tasting events in different cities of the world.

I hope you have the opportunity to eat in France one day.. until then, you can try this simple macaron recipe at home.

Ingredients for Macaroni Recipe

For macaroon dough

100 g finely ground sugar

50 g finely ground almonds

2 egg whites

4 tablespoons of sugar

For the chocolate cream

1 pack of dark chocolate (80 g)

1 teaspoon of cream

30 g butter

For the pistachio cream

40 g unsalted pistachios

1 glass of sugar

100 g butter

1 packet of vanilla

For the orange cream

100 g butter

1 coffee cup of orange juice

2 teaspoons of Sugar

3 egg yolks

2 eggs

1 orange

2 tablespoons of starch

First, put the finely ground sugar and almonds in the food processor and grind them to a fine flour consistency (stop the food processor from time to time and blend in your hand). Beat the egg whites at medium speed of the mixer for five minutes until foamy. Increase the mixer speed and add 4 tablespoons of sugar little by little over a total of two minutes. Sieve the almond mixture. Add the almonds to the mixture you prepared with the egg white. Stir without interfering too much with a wooden spoon.

Add the remaining almond mixture and mix again until a smooth and uniform paste is formed.

Transfer the dough to the piping bag. Press in circular motions with a diameter of about 2 cm on a baking tray lined with greaseproof paper. Put the first tray in the oven at 170 degrees; Bake for 10 minutes on the middle rack of the oven.

Take it out of the oven and cook the macarons on the second tray in the same way. Keep the cooked macarons aside to cool.

Take the cooled macarons out of the tray and put the sauce you want in the middle. Then close it in the form of toast.

You can serve cup-sized macarons with peach ice cream.