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March 18, 2014

The French Macaron… A Parisian Obsession

Are you familiar with the French Macaron? Most Americans think we are saying “macaroon” which is an American treat made of coconut and usually dipped in chocolate. Although very tasty, this is “not” the Parisian……oh so very French…….Macaron.

This confection boasts mounds of fresh almond meal as its main ingredient in its crispy shell and chewy interior….and did I say filled with a luscious buttercream? This confection is so customizable, it will have your head spinning. Planning a wedding or special event? Provide a swatch of color and the shell can be made to match. From crazy Parisian colors to pretty spring pastels, the shell colors and shades are endless. And the buttercream? There are endless color and flavor combinations as well.

I had the pleasure of having my business being featured in a segment of the March Issue of Lehigh Valley Style Magazine. I want to thank Lisa Gotto, Editor-in-Chief, for our time spent talking about her trip to France and how she loves the French Macaron, as well as offering to make my business a part of the “Life in the Valley” section of their lovely magazine. I also want to thank Editorial Intern, Alyssa D’Ippolito, Marketing Assistant, Kelli Hertzog, and Advertising Executive, Kellie Bartholomew for our emails, phone conversations and helping to bring this to fruition. Many thanks to the entire staff that I did not have the pleasure of meeting.

The French Macaron has actually been around for several hundred years….in France that is. Did you know that the Italians are actually credited with the very first macaron? This was before the French decided to sandwich the shells together with luscious fillings. Well, we can give them both credit for the birth of this lovely and one-of-a-kind confection. Did I mention the difficulty level in producing this cookie? I won’t even go there….many months were spent perfecting the making of them. So many variables in your kitchen from mixing, to oven temperature to humidity levels in the house – they must all work synergistically to produce that lovely “pied” or “foot” or “ruffle” at the base of the shell.

You will most likely taste many lovely desserts, pastries and treats throughout your life, but there is something quite special about the French Macaron. It embodies so many qualities of crispiness, chewiness, sweetness, eye candy color appeal and just plain “cuteness”, that I don’t think we will ever see or produce something quite so special in the culinary world ever again.

Sweetly Yours,
Christine

Filed Under: News Tagged With: buttercream, confection, culinary, desserts, France, French Macaron, Italy, Lehigh Valley Style Magazine, obsession, Parisian, sweet

January 21, 2013

The Quintessential French Madeleine

There has been great debate over who actually made the first “madeleine”. Some say there was actually a girl named Madeleine, a young peasant who was asked to create this special confection for the deposed king of Poland who had sought refuge during the 17th century, in France.

About a century after the very first madeleine, the town of Commercy in the Lorraine region of eastern France became of center for commercial production. In the late 19th and early 20th century, train passengers passing through this town were greeted by female vendors selling these “tea cakes” in large baskets. The girl who screamed the loudest made the sale:)

French author Marcel Proust was the first to truly “immortalize” the madeleine. His autobiography, “Remembrance of Things Past” talks of being transported back to childhood the moment he takes a bite of this indulgent bite-size treat.

In France today you will notice mothers allowing their children to enjoy snack-time with this comforting confection. Mind you, lunchtime in France is normally between noon and 1pm, while dinner is 7:30pm…..quite a long stretch for a child who is hungry and growing!

As much as I love French Madeleines, every time I tasted one I was expecting a burst of flavor that just was not there. I have spent time testing (and tasting!) them, and have added even more natural flavors to the interior of this delicate cake. It is typically a sponge cake texture, but I have made it richer so that each bite is worth it:) The typical “one day” shelf life I have been able to extend by “glazing” the outside of the madeleine. You can now have them sit on your counter, covered and sealed for 4 days, without any drying out. Please do not refrigerate or freeze them!

So….you must decide….cake or cookie? One bite and you will rethink the once commonplace tea cake known as the “French Madeleine”.

A bientot!
Christine

Filed Under: Featured Confection Tagged With: cake, Commercy, confection, France, French Madeleine, Lorraine region, Marcel Proust, sponge cake

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