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February 9, 2016

I love history, old buildings and things that have stood the test of time. Speaking of which, I recently did a French Macaron making course in Atlanta. No small feat I tell you! But….first things first! A Macaroon (\ˌma-kə-ˈrün\) is a baked confection of egg whites, sugar and shredded dried coconut. Light – but with a dense consistency. On the other hand, a French Macaron (\ˌma-ka-ˈroh\), delicate and airy, has an almond, sugar and egg white based shell. The shell is held together with a filling – typically made from ganache butter-cream, meringue or jam.


Louis-Ernest Ladurée, a miller and prolific writer founded a bakery on the Rue Royale, Paris in 1862. During the Paris Commune uprising of 1871 the bakery was burnt down. A pastry shop was built at the same location and, in 1930, Ladurée's rose to fame when Pierre Desfontaines had the original idea of sticking two macaron shells together with a creamy filling.


In 1993, the Groupe Holder took over Ladurée, which has since become internationally reknown. Look for a store in your city as these Macarons are simply a must-try. Known to be quite a glutton when it comes to the sweet things in life, I refuse to restrict myself to either one Macaron or one flavour. Go off and try a couple and then let me know what your favourite is.



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