The Story Of Macarons~

The bitterness in every bite~

The Story of Macarons: The bitterness in every bite.
Let us go back to the 790 AD. A convent of nuns made desserts in the French central city of Cormery. Due to lack of materials, what else can be done by using an egg? Apart from the sweetness that made of egg white and sugar, egg yolk is used as well as to create another beautiful dish.

France has been unknown until the Revolution. The town of Nancy in the Lorraine region has a history with the Macaron and it is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrament" with strict dietary rules prohibiting the consumption of meat. Two nuns from Carmel Convent, Sister Marguerite and Sister Marie-Elisabeth are credited with creating the ‘Nancy Macaron’ to fit their dietary requirements. They also raised funds to shelter a large number of proteins in making this dessert but by the time the French needed the improvised Macarons (1830s – The spreadable jam type).

In 1852, they became known as the 'Macaron Sisters' (Les Soeurs Macarons) because of what they have done for the small town of Nancy. Therefore, on 20th March each year has marked the Macaron Day since 2005. Each French Macarons merchants will send each customer a free Macaroon, with an additional discount of 15-20% to be used for charitable purposes. Which is why, the charitable practice in French bakeries have been flowing into North America.

So as we are enjoying this delicious French Macarons, it is not about the taste, but the origin and their poignant history. I am willing to share this story with you because I love this beautifully made dessert and have learnt to make the Macarons. It is an optional and personal preference to do a charity for the respect of the origins, the Carmelites. For me, it is my pleasure to do something for the Carmelites with my passion for the delicate Macarons.(Edit by Chloe Tiffany Lee Mei Tchuin )

My creation to Carmelite Sisters **❤ 2014**

Macaron Settings....
1: Preparation... set up tools.....10 mins
2: mixing powder...almond+ icing sugar ...10 mins including measuring.
3: whipping egg white..8-10 mins
4: folding batter.. 5-mins
5: piping...8 mins
6: resting time.. 15-20mins
7: preheat 10 mins before...baking ...
a.. bake 15 mins, b..rest 2 mins....total...17 mins
8: sandwiches ... 10 mins for cooling, 10 mins for putting creams , finishing and serve 24 hrs after is the best.
Servings- 18-20 piece

Macarons: Bake 10-12 minutes...290-300F(depending on oven)

Ingredients:
1cup+2tbsps almond flour
1-1/4 cup powered sugar
1/4 + 2tbsps egg whites
1/4 cup granulated sugar
Pinch of salt
Steps~
1:Combine almond flour ,powdered sugar in a food processor & pulse until fine.
Sift out large bits of almonds(crumps)

2: Whip egg whites ,granulated sugar & salt until firm peaks- almost to the point of starting to get dry. Whip in colors(until just incorporated )

3: Add half of almond/ sugar mixture to egg whites, fold until the right consistency. When doing the spoon test, you want the dollop of batter loose enough so that it looks like molten lava,and not so loose that it is like pancake batter.

4: Pipe into circles

5: Bake until they can come away from the parchment paper.

*Note~ to prevent temperature rise excessively after seeing skirts come out in 5-7 mins, so some oven may help to keep the oven door slightly open (with the help of a wooden spoon ) throughout the cooking process. Turn off oven , let macarons rest in oven for 2-3 minutes before taking them out. Let cool for 10 mins, then put filling in between two halves to make a sandwich.