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Grinding Our Gears: The Difference Between a Macaron and a Macaroon

macaronby Steven Doyle

The golden child of our modern pastry chef is the venerable macaron. This is the delicious tiny bite of amazing flavor that has a slight snap that gently relents to a bit of gooey blast of jamminess in its lush interior. The macaron is the toast of Paris and celebrated in tea salons delivering a taste sensation without all the fuss of things like “fat” and “calories”.  The macaron is poised with elegance, sophistication, and a thing of beauty in its seemingly effortless brilliance. The macaron.

The macaron has its birthright from  Italy, brought into this world by Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The very name macaron has the same origin as that the word macaroni, meaning fine dough.   Continue reading

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