Macarons

Presentation

The origin of macarons are italian, the cookie (without filling) was documented to firstly appear in Italy in 1533 at the time of marriage of Duc d'Orleans, who became king of France in 1547 as Henry II.

Not until the beginning of the 20th century did it became a "double-decker macaron”.

It was credited by Pierre Desfontaines who had the idea to fill them with creamy ganache and to stick them together.

Macarons are gluten-free confections made of two almond meringue cookies with some filling (called ganache) in between.
All macarons shells are made using two basic methods: Italian Meringue method or French Meringue method. Today you’ll learn all about  Macarons using the Italian Meringue method This method creates a very stiff meringue, very stable and able to withstand a lot more mixing without deflating it prematurely, in other words a more reliable method.
Shells are made of the same Basic Macarons’ ingredients (almond flour, powdered and granulated sugar) what gives them a different flavor is the filling. This means that having one good recipe for Basic Macarons will give you limitless possibilities for creating different flavors.
You can also replace the almond flour with hazelnut flour in total but for pistacho flour and for coconut (finely grounded) you can replace 30% of the almond amount flour.
After being made, the macarons need about 24 hours to mature before being ready to eat.

At about 24 hours is when they taste the best. The filling has had a chance to mingle with the shell and come together, delivering the best flavor.  After that, you can store them in the fridge 10 days and they can be frozen for about 3 months.