Macaroon or Macaron

What is the difference between Macaroons and Macarons?

This entry is in answer to the many customers who pose this question.

Small round dry pastry made of almond paste, sugar and egg white.
The origin of pastry is unknown. Some authorities suggest that this little biscuit was invented in Italy, and from there came to France, where it was appreciated by connoisseurs, and was subsequently mass produced.

Delicately flavoured macaroon are made in various parts of France. Those of Nancy are considered the best. They have been made for nearly two centuries by successive generations of the same family, and are know as the macaroons of the "Macaroon Sister".

In the eighteenth century, it became the custom in many convents for the Nuns to make macaroons. The Nuns of the Convent of the Visitation of Our Lady at Melun made these and other sweetmeats.

When, in 1748 the Court was at Fontainebleau, the Dauphin and his wife went to visit the Convent, at the Port of Biere. The procession was addressed by the Mayor, who offered the visitors a ceremonial bottle of wine with a basket of biscuits, macaroons, sugar sticks and other sweetmeats.

In accordance with a regulation regarding the naming of foodstuffs, the above biscuits may no longer commercially be called macaroons in France.

There are many variations to the recipes being used today in the preparation of Maroons; Plain; Crisp; Hazelnut; Montmorillon; Niort; a la Parisienne and soft.

Sandra
http://www.sweetdeliveries.com.au/