Les Macarons

Before the idea of moving to Paris even entered my mind, it seems like the entire world was going crazy for  les macarons.  Brides were incorporating them in their wedding cakes, books were being published solely about these pretty little cookies.  I was tempted to buy a print of one and I've never even tasted them.  Luckily, I am about to move to the city that is the mecca of macarons:

Laudrèe. When one thinks macarons, this is where the mind should jump.  Blair Waldorf from Gossip Girl will only eat macarons from this famous Parisian tea house. Just looking at these pictures makes me afraid to go inside.  Surely, me and my American love of chocolate chip cookies and frozen partridge farm cakes is not worthy of such splendid patisseries. I have a feeling it will be awhile before I gather enough courage to order the meager two macarons I'll be able to afford in French.  

But, apparently Laudrèe does not specialize in macarons but Parisian macarons, and there is a big difference!  (In part to safe time, I'm using the help of seriouseats.com for the rest of the post.  And who really can justify spending two days to write a blog post about macarons?)  

A Very Brief History of Macarons

Who could've predicted that the omission of one "o" could cause so many problems? Pronounce "macaron" like a French person to a non-French person and you'll have to repeat yourself, perhaps multiple times, until the back of your throat aches from forming one too many rolled Rs. The English word macaroon [the coconut cookie] is derived from the French macaron, which in turn comes from the Italian maccherone, or "fine dough." ("Macaroni" is also derived from the word maccherone.)  The macaron's origin isn't clear, but it may have been brought to France from Italy as early as 1533 by Catherine di Medici and her pastry chefs. Macarons gained fame in 1792 when two Carmelite nuns seeking asylum in Nancy during the French Revolution baked and sold macarons in order to support themselves, thus becoming known as"the macaron sisters." The macarons they made were a simple combination of ground almonds, egg whites, and sugar. No special flavors. No filling. Just 100% cookie. 

It wasn't until the 1900s that Pierre Desfontaines of Parisian pastry shop and café Ladurée decided to take two cookies and fill them with ganache. Today Ladurée continues to be one of the first stops for macaron-crazed fans in Paris. No longer a humble almond cookie, the macaron turned into a versatilely flavored treat with a thin, light crust briefly giving way to a layer of moist almond meringue following by a center of silky smooth filling.

Whatever the history of this petit treat, it is definitely on my list of things to do while in Paris.  And if I can save my Euros, maybe send five or six home to the states.