Updated: Jul 4
My last student in immersion course wanted to learn how to cook macarons. This is what we did. We took the opportunity to work on questions, tenses, etc. Cooking is a very nice way to improve its French. We had a lot of pleasure to do the macarons and the "interview"
We hope we will enjoy it.
What is a macaroon?
Its shape and texture have evolved over the centuries. Today, the macaroon is a small round cake, soft, fragrant, with a slightly cracked surface, made of marzipan and egg white. It is made up of two shells.
Where does the macaroon come from?
The macaroon comes from the Mediterranean. It is said to have Arab and Italian origins.
Older, an interpretation makes the macaroon a dessert from Andalusia. The Grand Sultan Youssef lbn Tachfine would have brought him back to Marrakech where he is the founder.
In Europe, it was in the Middle Ages that it appeared with Catherine de Medici. Rabelais was the first to mention this “little round almond pastry” in Le Quart Livre in 1552.
Since then, many cities have claimed the paternity of this soft little cake.
The macaroon in a few dates.
In 1581, Catherine de Medici had it served at the wedding of Duke Anne de Joyeuse in 1581 and also on the occasion of her own marriage with the Duke of Orleans.
The macaroon is cooked in Saint-Jean-de-Luz, by the pastry chef Adam. He offered it to Louis XIV for his marriage in 1660. In Nancy, in 1793, the “macaroon sisters” particularly liked this delicacy.
Do you have a recipe for us?
There are many variations of macaroons. I entrust you with the recipe that I have been following for years. It is up to you to make your choice!
What are the utensils to plan?
An electric whisk
A 10 mm socket
A pastry bag
A baking sheet
What are the ingredients to plan?
4.4oz of ground almonds
8oz icing sugar
3 egg whites
1oz of caster sugar
Plan some powdered coloring if you want colorful macaroons.
For these quantities, you will cook 15 to 20 macaroons
How to do it?
Mix the icing sugar and the flour
Whip the egg whites (with the caster sugar)
Pour the almond-icing sugar mixture over the snowy egg whites
Mix with the horn until a shine of the mixture
Color the mixture if you wish
Arrange the macaroons on baking paper on the baking sheet
Leave to crumble in the open air for 2 to 3 hours
Bake between 130 and 160 degrees depending on the power of your oven for 14 to 16 minutes
Wait for them to cool and peel them off
Solder the macaroons 2 by 2, garnishing them inside
What to garnish the macaroons with?
You can garnish the macaroons with chocolate ganache, jam, lemon cream or custard.
I like to garnish them with lavender pastry cream. For this, I will soak some dried lavender seeds in the milk overnight. The taste remains subtle but very fresh.
Do you often cook macaroons?
I often cook it when I receive immersion students. Cooking is a good opportunity to express yourself, enrich your vocabulary and review grammar points.
Immersion, in a privileged environment, like Provence, is really ideal for learning and relaxing. You no longer need to make a choice.
If you come to my place for an immersion stay in Provence, I will make you discover the different aspects of Provence: the landscapes and the scents, but also the culture, the gastronomy... while helping you to improve your French. See you soon in Provence!
Virginie In Provence