All about Macarons

1. Macarons first capture our attention with tantalizing colors— light green, golden yellow, hot pink, or velvety brown—that give them the appearance of jewels in a pastry shop case. But they do not stand on looks alone. The contrast between their crisp shells and soft fillings make them the most perfect way to satisfy a craving.

2. What Should A Parisian Macaron Look and Taste Like

2.1. A Slightly Shiny, Thin Shell with A Slight Crunch

2.2. A Proportional, Narrow Foot Around The Shell

2.3. An Interior That Is Soft, Moist, and Only Slightly Chewy

3. Supporting Ingredients

3.1. Powdered Egg White

3.2. Cream of Tartar

3.3. Salt

3.4. Food Coloring

3.5. Flavor Compounds

4. The Four Main Ingredients

4.1. Almond Flour

4.2. Confectioners’ Sugar

4.3. Granulated Sugar

4.4. Egg Whites

5. A Brief History

5.1. The word macaron comes from the Italian maccherone or macaroni, which a 1650 volume, Les Origines de la Langue Françoise, defines as “a pasta dish with cheese.”

6. Skin and Feet

6.1. SKIN: The hair’s width-thick crust of the macaron, which forms as the piped shell dries in the oven.

6.2. FOOT: A textured ring around the base of the shell, which forms as moisture in the macaron turns to steam and rises.