Macaroon
Template:Short description Template:Distinguish Template:About Template:Refimprove Template:Infobox prepared food
A macaroon (Template:IPAc-en Template:Respell) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar,<ref>Template:OEtymD</ref> but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.<ref>Template:Cite news</ref>
EtymologyEdit
The name macaroon is borrowed from French {{#invoke:Lang|lang}}, in turn from the Sicilian {{#invoke:Lang|lang}}, a variant form of {{#invoke:Lang|lang}}, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian {{#invoke:Lang|lang}}, 'to bruise'<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> is now rejected.<ref>Template:Cite book</ref> The origin of the word may also have referred to a sort of gnocchi.Template:Cn
OriginsEdit
Macaroons can be traced to a French monastery of the 8th century in the city of Cormery.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".<ref name=history>Template:Cite news</ref>
Macaroons became a popular treat for Jews on Passover because they had no flour or leavening, as macaroons are leavened by egg whites.<ref name=place>Template:Cite news</ref><ref>Template:Cite news</ref>
Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook), and use egg whites and almond paste.<ref name=history/> Mrs Beeton's Book of Household Management (1861) includes a typical traditional recipe.<ref>Template:Cite book</ref><ref name=history/> Over time, coconut was added to the ground almonds and, in certain recipes, replaced them. Potato starch is sometimes included in the recipe to give the macaroons more body.<ref name=history/>
NutritionEdit
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount of food processing, containing only coconut, sweetener, starch, egg whites and flavoring, if any. At about 60–70 calories each, however, they contain about 3–4 grams of saturated fat due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are Ovo-vegetarian (not Lactarian or vegan as they contain egg whites), and contain no gluten, dairy, cholesterol, or sulfites.
PreparationEdit
Some recipes use sweetened condensed milk.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Macaroons are sometimes baked on edible rice paper placed on a baking tray.
Regional varietiesEdit
Dominican RepublicEdit
Macaroons in the Dominican Republic are very dark. Grated coconut is mixed with ginger and cinnamon.
FranceEdit
Template:Main articles There are many regional variations of French macaroon. The coconut macaroon is known as the 'Congolais',<ref>Template:Cite journal</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or {{#invoke:Lang|lang}}.
GermanyEdit
Mandelhörnchen (almond crescents) are a common treat in Germany. Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
IndiaEdit
Thoothukudi in Tamil Nadu and Mangalore in Karnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
IrelandEdit
A macaroon chocolate bar is made by Wilton Candy in County Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937.<ref name="The Irishman Macaroon Bar">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.
ItalyEdit
Italy has a wide tradition of cookies and confections made from ground almonds, including pignoli. Ricciarelli are a soft almond variety originating from Siena. Amaretti di Saronno are a crunchy variety from Saronno.
PhilippinesEdit
Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist, and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a raisin. They are popular during holidays and special occasions.<ref >{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref >{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Puerto RicoEdit
In Puerto Rico, coconut macaroons are called besitos de coco (little coconut kisses). A few variations of besitos de coco can be found on the island, the most popular ones including lemon zest and vanilla as additional ingredients.
SpainEdit
The carajito (little love or darling) is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> A larger size version is commonly known as sultana or suspiros del moro (sighs of the Moor).
TurkeyEdit
Coconut macaroons are called koko kurabiyesi in Turkish, and are widely available. A similar cookie is acıbadem kurabiyesi, which is a traditional variety made of almonds, sugar and egg whites. These are part of the stock-in-trade of almost every bakery in Turkey, as they are seldom made at home.
United KingdomEdit
In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with half a blanched almond or (to cut costs) an almond flake. Coconut macaroons are also popular.
ScotlandEdit
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with leftover mashed potatoes and icing sugar.Template:Citation needed Modern commercial versions eliminate the mashed potato because of shelf-life limitations.
Macaroon bars were created in 1931 by Lees of Scotland. They are made from a combination (depending on the producer) of sugar, glucose, water, and egg white. These ingredients make a fondant centre. This recipe was reportedly discovered by accident in Coatbridge in when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.<ref>Template:Cite news</ref>
Buchanan's makes a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in Greenock.
United StatesEdit
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla, and almond.<ref name=place/>
Commercially-made macaroons are generally dense, moist, and sweet. They are available in a few flavors and are often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often piped with a star-shaped tip, whereas macaroons made with nuts are more likely to be shaped individually due to the stiffness of the dough.
See alsoEdit
- List of almond dishes
- Almond biscuit – similar to macaroons
- Cocadas – confectionery similar to small coconut macaroons
ReferencesEdit
Template:Passover Template:Nut confections Template:Jewish baked goods Template:Filipino cuisine Template:Scottish cuisine