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Macarons are a little meringue-based delicacy made of two chambers sandwiched together with buttercream, jam, or ganache. They are available in a wide range of flavours, including vanilla, raspberry, chocolate, and matcha. The first recorded recipe is from the early 17th century, but comparable biscuits with different names were discovered as early as the 16th century.
Worldwide, seasonal macarons are a favourite sweet treat, and different nations all have their variations. Everyone is aware that macarons are a little, delicious dessert with French origins. You might be surprised to learn that there are even Italian macarons, which are identical to French macarons, but differ in a few important ways.
- French macarons are desserts that include French meringue in their batter.
- You need to beat the egg white with enough sugar to obtain a French meringue, which has a very firm and fluffy texture.
- Before whipping the egg whites to the desired consistency, you need to make sure that the sugar is dissolved thoroughly.
- There is some controversy around French meringues because they are raw. However, it is a lot simpler method and does not require as much effort.
- However, French meringues are far less stable, and when mixing the dry and wet components, individuals usually overwork the batter. The raw egg whites are the source of this instability.
- French macarons typically have little rise and a flatter appearance. Again, this is because of the usage of an unstable meringue that cannot hold the pressure of the other components and does not rise very high.
- Finally, French macarons are less sugary and chewier. Since French macarons often use almond flour more, the almond flavour will unavoidably be more intense.
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- Italian macarons include Italian meringues in their batter.
- First, the sugar is heated to form a sugar syrup before making an Italian meringue.
- You need to pour this sugar syrup gradually into the raw egg whites while whipping them to cook it.
- Naturally, this method requires more effort and time, but it also offers advantages. Italian meringues add significantly to stability, which is maybe their most significant contribution.
- Italian macarons have a propensity for a larger rise, which is a great quality for real macarons. The rise in the macaron makes the feet much cleaner and finer-grained.
Major Difference between French and Italian Macaron:
- The meringue used to manufacture these two varieties of macarons differs significantly from one another.
- Using raw egg whites and powdered sugar, the French method uses a meringue to make a dessert that is soft and fluffy but eventually less stable.
- The Italian method uses melted sugar syrup to cook the egg whites while you whip them, making it far less straightforward but producing a more reliable treatment that is less likely to go wrong.
- Both techniques will result in a tasty dessert that anybody may enjoy after the procedure, however, there are some minor changes in texture and flavour.
- French macarons have chewier shells, a more delicate sweetness, and more of that recognizable almond flavour. Italian macarons, on the other hand, are crisper, occasionally even powdery, and have an intensely sweet flavour.
With this information in hand, dazzle your friends by showing them how simple it is to distinguish between the two pastries. Just remember to buy your freshly baked, gluten-free French macarons from Miss Macaroon to guarantee the highest quality and delectable flavour.