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) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring.
Outside France, a typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies.
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. In these early stages, macarons were served without special flavors or fillings.
This process of knocking out air and folding is called macaronage.The difference between the two is the way the meringue is made.In the French method, egg whites are whisked until a stiff-peaked meringue forms.The name is derived from the Italian word , the meringue.The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).