The History of Macarons
Macarons, those delicate and colorful French confections, have a long and fascinating history. The first macarons appeared in Italy when Catherine de’ Medici, the queen consort of France, brought them to the French court in the 16th century.
Over time, the French perfected the recipe, and macarons became a staple in French pastry shops. It was Pierre Desfontaines of the Parisian café Ladurée who first added a layer of filling between two macaron shells in the early 20th century, creating the iconic sandwich-style macaron we know and love today.
What are Large Macarons?
Large macarons are simply oversized versions of the classic macaron. These indulgent treats are typically 3-4 inches in diameter, making them two or three times larger than a standard macaron. They’re perfect for special occasions or as an extra-special dessert for any day.
Why choose Large Macarons?
There are many reasons to choose large macarons over their smaller counterparts. Firstly, their size makes them a showstopper dessert that will impress anyone who sees them. They’re also great for sharing, making them perfect for family gatherings, dinner parties, and events. Plus, they’re just as delicious as regular macarons and provide a more satisfying dessert experience.
How to Make Large Macarons
Making large macarons involves the same steps as making regular macarons. Here’s a simple recipe to follow:
Ingredients:
– 2 cups confectioners’ sugar
– 1 cup almond flour
– 3 large egg whites
– ¼ cup granulated sugar
– Food coloring (optional)
– Buttercream or ganache filling
Instructions:
1. Sift the confectioners’ sugar and almond flour together into a large mixing bowl.
2. In a separate mixing bowl, whisk the egg whites until they’re frothy. Slowly add the granulated sugar while continuing to whisk until stiff peaks form.
3. Add the food coloring to the egg white mixture if desired.
4. Gradually fold the almond flour mixture into the egg white mixture using a spatula. The mixture should be smooth and form ribbons when you lift the spatula.
5. Transfer the mixture into a piping bag with a large circular tip and pipe circles onto a baking sheet. Each circle should be about 3-4 inches in diameter.
6. Let the circles sit for about 30 minutes to form a hard outer layer called a “skin.”
7. Preheat your oven to 300°F.
8. Bake the macarons for 15-20 minutes, depending on their size. Keep an eye on them and remove them from the oven as soon as they turn lightly golden brown.
9. Let the macarons cool completely before removing them from the baking sheet.
10. Once the macarons have cooled, fill them with your desired buttercream or ganache filling.
Where to Get Large Macarons
Large macarons are gaining in popularity, and you can find them in many gourmet bakeries and patisseries. Some popular locations to purchase large macarons include Ladurée, Pierre Hermé, and Macaron Café. You can also order them online from popular retailers like Goldbelly or Amazon.
Conclusion
Large macarons are a decadent dessert that provides a new twist on the classic French confection. They’re perfect for special occasions, impressing guests, or simply indulging in a little extra flavor. With their rich history, easy-to-follow recipe, and widespread availability, there’s no reason not to give large macarons a try.
