Parlez-vous Macaron?
Is it one “o” or two? Do they mean the same thing? Is it a cookie? These are all questions you might ask yourself when it comes to those perfect petit-sized cookies we call macarons…or is it macaroons? Well any way in honor of Macaron Day on March 20th we wanted to take some time to clear up any confusion or misconceptions you might have regarding our confectionary comrades. We’ll also be offering both a special Rose flavored French Macaron and Dutch Macarons!
While both Macaroon and Macaron are derived from the Italian word ammaccare, which means to crush or beat, they are significantly different confections. While the principal ingredient is almond paste the French macaron is a meringue-based mixture of egg whites and almond flour as well as both granulated and confectionary sugar. The appearance consists of a moist butter-cream, jam or ganache center sandwiched between two crunchy “dome-like” cookies on the outside.
Viva Le Three Tarts Macaron!
As for the home-grown version of the famous cookie-esque treat, while it did not originate in the United States there is no denying that like most things, when you put some American ingenuity behind it, even a macaroon can flourish and become world-famous. Like Jerry Seinfeld once said, “Look to the cookie” and he might as well have been referring to the North American macaroon as a metaphor for our country. The macaroon as a variety of cookie is represented all over the world. In Spain their carajitos are made with hazelnuts and honey. Indian versions feature cashews and egg whites. In Turkey they like bitter almonds while in Ireland the Wilton Candy Co has been making macaroon pieces in Irish milk chocolate since 1937.
That other A-list coupling...coconut and chocolate.
The American version like the country itself is a melting pot. We love the coconut macaroon which is also popular in Germany and the Netherlands and has its origins in Scotland. The American version of the macaroon was brought to the States by Italian and Jewish immigrants. The coconut macaroons are favorite desserts during such Jewish holidays of Passover and Purim because they are unleavened and do not contain wheat. Even one of our first and oldest candy bar sensations mirrors the American macaroon. Peter Paul began producing the Mounds bar in New Haven, CT after it was introduced in 1920. Their hit ingredient – covering the candied coconut in chocolate – is often added to American coconut macaroons.
The variety of colors and flavors are endless while the taste is fabulous! And since they are made with almond flour the French Macarons are a gluten-free treat. Stop by the store and try one of our raspberry, pistachio or our weekly flavor of pumpkin and butter-cream. They are tres chic!
Tags: Chelsea, Coconut Macaroons, Desserts, French Macarons, Marshmallows, New York, Parfait, Petit Fours, Tarts, Three tarts
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