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“Baker’s Dozen: Favorite Macarons”

by Departures Magazine

When Is A Macaron Really A Macaron?

By Charlotte Druckman
Peripatetic food writer Charlotte Druckman decides to find that perfect Parisian confection of ground almonds, egg whites, and sugar.

Before you ask, “Doesn’t she mean macaroon? Why use a pretentious French word?” Because the term macaron correctly—and very specifically—refers only to the gerbet, or Parisian macaroon.

In its purest form, the macaron is a confection composed of finely ground almonds, egg whites, and sugar. The word is a derivation of the Venetian macarone, meaning “fine paste.” The recipe traveled through France and varied regionally, but the ingredients and the basic construction remained consistent. A layer of buttercream, ganache, or jam was spread between two meringue disks.

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