The meringue and almond paste are mixed together to form the macaron mixture.
This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.
The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery.In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. In these early stages, macarons were served without special flavors or fillings.They became known as the 'Macaron Sisters' (Les Soeurs Macarons).In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaron was invented.There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.The "makaron" is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.The difference between the two is the way the meringue is made.In the French method, egg whites are whisked until a stiff-peaked meringue forms.From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached.This process of knocking out air and folding is called macaronage.