An underrated treat called MACARON

Irecently discovered that a box of macarons makes a perfect birthday present. You won’t even need decorative papers or gift bags to make them look fancy and sophisticated. These meringue-based snacks are already so colorful and picture-perfect that you can simply have them packed in a plain white carton.

Some people confuse the French macaron with coconut macaroons. To determine the difference between the two, remember that the one with the single O looks like a miniature cookie hamburger or sandwich. Macarons, pronounced as macka-rohns, are also visually appealing and are generally difficult to spot in pastry shops.

Although people often associate macarons with the French, the term “macaron” was actually derived from the Italian word “maccherone” which means fine dough or paste. Macarons are also treats believed to be introduced to the French court by Catherine de Medici, the Italian noblewoman who became Queen of France after her marriage with Henry II. But before looking like vibrant or pastelhued double-deckers, macarons were simple cookies baked to resemble a monk’s navel. In the 20th century, the doubledecker macarons became popular in France, and since then, it has become a household favorite and a best-seller in most Parisian pastry shops.

Here in Davao City, my first ever macaron encounter was in Lachi’s in Marfori Heights. Since that first bite, I knew I’ve developed a long-lasting fondness for this confection. A few years after that, coffee shops and restaurants such as the French Baker in SM Lanang and Café Anabelle’s in Abreeza Mall served macarons in a myriad of flavors: strawberry, chocolate, green tea, salted caramel, pistachio, blueberry, Oreo, red velvet, and butterscotch.

Unlike other cookies and pastries, macarons are more complicated to bake. Even the most experienced bakers find the process tricky. There’s no wonder why a piece of macaron costs more than Php 35.00. It takes patience and lots of practice to perfect

the delicate and smooth texture of the top and bottom shells, which look crispy on the outside but are actually soft when chewed. The ingredients for making a macaron shell—which are almond flour, powdered sugar, and egg whites—are more expensive, too. More creative bakers also

add variation to the filling, which is usually just ganache or jam.

A regular macaron is originally circular in shape, but over the years, people have come up with variations that made macarons look more like extravagant ornaments than just baked goods. Last Valentine’s Day, French Baker served heartshaped macarons that were too cute to be devoured.

The macarons sold in Café Anabelle’s cost Php 35 per piece, while a pre-boxed set that has 7 pieces costs Php 230.00. Flavorful and pleasant to look at, macarons are truly underrated treats that can brighten up a dismal day.