I had a ball today creating an event to remember for my Mum's very special birthday. My Mum is not normally one for celebrations but this gorgeous spring morning was just begging for brunch in the sun! A BIG HAPPY BIRTHDAY MUM!! xx

History of the Macaron: Or why one o is always better than two.


So I guess some of you may be sitting at home quietly scratching your head and asking yourself some questions about all this ‘macaron’ stuff now.
Questions such as:
‘what is this here macaron?’
‘why do all these people love it so?’
and ‘if it really is so goddamn mind-bogglingly scrumptious, then why haven’t I heard of it yet, hmm?’. Perhaps you’re even saying to yourself ‘I don’t really like desserts, I’m more of a savoury person’ (seriously, shame on you). Regardless of your enquiries, one thing’s for sure: you’re definitely pondering the big questions in life grasshopper.

But I mean seriously, ‘what is a macaron?’ What do they teach in school these days?
Once a macaron eater always a macaron eater, as I like to say (or more so, as I just made up)...Oh, let’s just stop embarrassing ourselves and start this bloody history lesson, shall we?

So, do you remember those great little sweets you used to get as a kid that were called ‘coconut macaroons’, or pretty straight forward little chewy biscuits that your Gran used to make that were also called macaroons??
Well I‘m here to talk about neither.
BANISH THESE THOUGHTS FROM YOUR MIND!
‘Macaroons’ as my imaginary grandmother who baked them for me would say, are a completely different baked concoction to the Paris Macaron of which we are now about to discuss.
The ‘macaroon’ (two ‘oo’s… can you see them?) is basically an umbrella term referring to a series of biscuits made in different ways all over Western Europe. Alternatively, the ‘macaron’ (one ‘o’ people!) is a specifically French dessert.
So first things first, a rap over the knuckles for anyone caught spelling macaron ‘macaroon’! Those are two different things entirely kids!
Besides, one o is always better than two (Always!)

The Paris Macaron is assumed to have originated from a recipe brought to France from Italy around 1533 by Catherine di Medici (she was the Italian Queen consort of France. Yes, I read books!). However, it wasn’t until the mid 16th century that macarons gained significant notice. This was mainly due to “The Macaron Sisters”, two Carmelite nuns who during the French Revolution baked and sold macarons in order to earn some dosh. Oh, those nuns.
Nonetheless, despite the prestige of being macaron initiators, what those habit-wearing crazies were baking was still nothing that we today would recognise as like a ‘Paris Macaron’. No, their goodies were simply cookie, a combination of ground almonds, egg whites and sugar alone. You know, good stuff but not amazing.

No it wasn’t until the early 1900s that the holiest of all petit four truly emerged, and for that we must give our thanks and praise to Pierre Desfontaines. The famous Parisian Patisserie Chef of Ladurée bakery was the first to conceive of taking two of the almond biscuits and whipping some serious ganache or butter cream filing in between.
Kiss his feet, that sweet lord.

In saying so, despite Pierre Desfontaines having ‘invented’ the Paris Macaron numerous pastry chefs have kept its progression in constant development. Possibly the most famous of Macaron ‘innovators’ is Pierre Hermé, who pushed the limits of flavour and texture to turn the humble almond biscuit into a meringue filled, ganache fiesta. It is he who we must thank for sowing the seeds of k-k-krazy flavoured variations (rose, raspberry and Litchi anyone?!).
And so I guess it is at this point that things get a little interestin’.
Who is the true “creator” of the macaron then? Pierre Desfontaines or Pierre Hermé?

Doesn't matter, they are both winners in my book!