In 2006, patissier Pierre Hermé created the first Macaron Day. His goal was to share this delicate, decadent pastry with the people of Paris and donate large portions of the sales to charity. Since that event, worldwide pastry chefs of the Relais Desserts organization have joined the event.
In 2010, François Payard, chef and owner of FP Patisserie and François Payard Bakery in New York, joined the marcaron event by organizing the first annual Macaron Day in New York City.
Macaron vs Macaroon
A macaron (mak-ah-rohn) is a sweet meringue-based confection made with almond powder or finely ground almonds. It’s sandwiched with ganache, buttercream, or jam.
A macaroon (mak-ah-roon) is a meringue-like cookies with coconut or chopped nuts.
Both the English word macaroon and French word macaron come from the Italian maccarone or maccherone.
The origin of the macaron is unclear. Some believe it originated in a convent near Cormery in 1791. Others have traced it back to the arrival of Catherine de’ Medici’s Italian pastry chef that she brought with her from France in 1533. The modern macaron consisting of two almond meringue discs filled with ganache, buttercream, or jam showed up in the early part of the 20th century.
Macarons can be tricky to make, so click here’s for Martha Stewart’s recipe.
or check out Beth’s Foolproof Macarons!
How about getting ready to celebrate with pie gear from Zazzle?
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image by Gergely Csatari and Wikipedia.org.