Thanks to Shabby in the City for correcting me on my previous post about Ladurée bakery and their macarons. Macaroons and Macarons are completely different foods; macarons are not the coconut-y cookies I thought they were. After doing some research I discovered that the French macarons are actually a pastry made of egg whites, sugar, almond powder, and icing sugar. The result is a sweet and moist filling sandwiched between two domes of pastry that is slightly crunchy. In contrast, Macaroons as we know them are a cross between cookie and confection, similar to a meringue. Coconut is the dominant ingredient. This would explain the obvious difference in the two treats' appearances!
I have corrected the Ladurée post, and resolved to fully do my research from here on out!
If ever you see something in my posts that needs to be corrected, please do not hesitate to leave a comment. Thanks!
-R*
Subscribe to:
Post Comments (Atom)
4 comments:
I have really sweet life long friends and we have given the blessing to correct each other anytime...it's a great way to learn.....if we can just all keep our defenses down!!!!
We have a patissserie that sells the best mac_________s!!!!
I know they are not like the mac______s in France, but they will certainly work for me.
I have to add my 2 cents on the almighty mac..
They can't have been around the time of Marie-A, since they were created in the 1860's.
A huge discrepancy that no one has called Sophia on and I'm not about to start :)
Hello
I just wanted to let you know that I absolutely adore your blog, it's fabulous!
The French version is still spelt macaroon not macaron. I plan on buying some from Harrods when I go to London next month!
Alice
Post a Comment