MacarOOns or MacarOns?

(scroll down for English)

ตกลงเป็น MacarOn หรือ MacarOOn กันแน่….

นิดาเชื่อว่าเพื่อนๆเคยได้ยินบางคนเรียกเจ้าขนมมาการองที่กำลังเป็นที่ชื่นชอบในบ้านเรานั้นว่ามาการูนซึ่งอาจจะทำให้เกิดความสงสัยขึ้นมาว่าตกลงเรียกแบบไหนถึงจะถูกกันแน่ สำหรับนิดาคิดว่าถูกทั้งสองแบบค่ะ

จริงๆแล้วเจ้าขนมสีสวยๆสอดไส้ที่เราคุ้นเคยกันในชื่อของ macaron นั้นเป็นแค่หนึ่งชนิดของขนมตระกูลมาการองที่มีชื่อเรียกอีกชื่อว่า gerber ที่คิดค้นขึ้นมาในปารีสโดยหลานชายของร้านขนมชื่อดังอย่าง Laduree

แต่จริงๆแล้วขนมมาการองนั้นมีมาตั้งแต่สมัยของ catherine de medici ของอิตาลี่ค่ะ และมาการองก็มีหลายชนิดโดยส่วนผสมหลักเป็นไข่ขาว น้ำตาล และก็ถั่วค่ะ

ส่วน macaroon นั้นเป็นคำแปลภาษาอังกฤษตรงตัวของคำว่า macaron ซึ่งเป็นภาษาฝรั่งเศส ถึงแม้ว่าเดี๋ยวนี้พอพูดถึงมาการูนคนก็มักจะนึกถึงคุกกี้มะพร้าวตามภาพข้างล่าง แต่จริงๆแล้วมาการูนนั้นก็หมายถึงขนมในตระกลูมาการองทั้งหมดค่ะ เพียงแค่เดี๋ยวนี้คนไม่รู้จัก macaron/ macaroon ชนิดอื่นๆกันอย่างแพร่หลายทำให้คนเรียกเข้าใจไปว่าขนมด้านล่างคือมาการองและข้างบนคือมาการูนค่ะ

credit pistaciavera.com/ http://www.completelydelicious.com

Hi there,

I believe there’s no denying that Thailand has finally boarded the macarons-madness bandwagon. Although these beautifully colorful and whimsical almond and meringue-based dessert has been a Paris-staple for a long time, it was only the past decade that it has been taking the rest of the world by storm.

According to my own little macaron chronology, the spread of the macarons’ dominance started when Ladurée opened its first boutique at Harrods in London back when I was still in boarding school. Pierre Herme slowly followed by the time I changed continent and moved to the States. And then by the time I was in New York, the macarons-craze slowly but surely swept over Manhattan trendiest bakeries such as Bouchon bakery, and now, of course, they also have their own Ladurée.

And judging by the macaron shops popping up around town in the past year or so, the craze for these colorful bites of joy has finally reached Bangkok, and it is here to stay (at least for a couple of years anyways.) Thus, I believe it is only appropriate that we start of by calling them by their correct name – should it be macaron or macaroon? What if I tell you that it does not matter?

Macarons from Laduree

Macarons, as we know today, seem to denote the trendy round confectionary made primarily out of egg white, ground almond, and sugar (with the addition of colors and flavors.) However, this type of dessert is just the tip of the iceberg. Macarons, despite popular belief, are not originally French; macarons’ origin actually dates back to the time of Catherine de Medicis of Italy, whom was the wife of King Henry II.

In the past the term macaron simply denotes “a small round dry pastry made of almond paste, sugar and white of egg,” according to Larousse Gastronomique (the encyclopedia of gastronomy.)  According to the brilliant information from Chowhound, macaron has many variations, such as

  • Macarons de Nancy: 

  • Macarons de St-Jean-de-Luz:

  • Macarons de St-Émilion:

  • Macarons de Montmorillon: 

  • Macarons de Cormery

The famous filled double decker “macarons” as we know today are also called  gerber. they were made famous by Pierre Desfontaines of  Laduree, who started sandwiching the cookies together with a ganache filling, making them the confectionery we know and love today. But these colorful round desserts are not, by any means, the only correct macaron!

Now, what about macaroons, you may ask? Macaroons are the direct English translation of the word macaron. Although the more famous variation of the macaroon would be the coconut macaroons which contain egg whites, sugar, and nuts, and lots of coconut. The rise of popularity of the gerber and the fall of the popularity of the other types of macaron/macaroon seem to render the word macaroon obsolete. Some people only associate the macaroons with coconut macaroons and the macarons with gerber. However, not all macarons are gerber and not all macaroons contain coconut!

The coconut macaroons are also known as the congolais or rocher à la noix de coco in French.

coconut macaroons: http://www.browneyedbaker.com

Although I believe using the word macaron or macaroon to call a gerber is fine, I always use macaron out of familiarity. However, I find the sense of snobbery that seem to occupy the use of the word macaron instead of macaroon to be funny: how come people never call someone snobbish when they say croissant or tiramisu? I just don’t get it!

I think I have done enough rambling today though, so let’s not bore you all any further. Here are some recipes for you to enjoy.

Laduree’s Macaron Framboise from Not So Humble Pie: Recipe HERE

chocolate dipped macaroons (Recipe from brown eyed baker HERE)

Bon Appétit!

4 Comments Add yours

  1. 9neverend says:

    Either one “o” or double “o” is great !

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