Macarons de chocolate ruby y cerezas

Norma Gomez; Elsa N.   Barranco-Ángeles; Atahualpa   Robles Piña

doi:10.29057/icea.v11i21.9674

Norma Gomez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9070-2393
Elsa N. Barranco-Ángeles Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-5485-6259
Atahualpa Robles Piña Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8338-0309

DOI: https://doi.org/10.29057/icea.v11i21.9674

Keywords: Biscuit, almond, crispy, filling, creamy

Abstract

Macarons are biscuits made from almonds, sugar, and egg whites. A full macaron is made from two biscuits and a creamy filling. Macarons are known for its crispy texture on the outside and its softness on the inside. Fillings can be creams or jams, where ganache stand out due to their diversity of flavors. Macaron’s origin can be traced back to the Renaissance in Italy, later its popularity extended to France, where a famous bakery popularizes it in the way we know it today.