1 00:00:07,520 --> 00:00:09,760 Speaker 1: Hello, and welcome to say a production of I Heart Radio. 2 00:00:09,800 --> 00:00:12,799 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we're 3 00:00:12,840 --> 00:00:18,759 Speaker 1: talking about macarons. Macarons, which I definitely mispronounced. Again, I 4 00:00:18,800 --> 00:00:22,560 Speaker 1: took French for over a decade. I think I mispronounced 5 00:00:22,600 --> 00:00:29,560 Speaker 1: it for years much Americanized pronunciations of it. Yeah, I'm 6 00:00:29,600 --> 00:00:33,760 Speaker 1: probably over over doing the French when I try to 7 00:00:33,800 --> 00:00:36,640 Speaker 1: say it with a French accent, I should probably just 8 00:00:36,760 --> 00:00:41,360 Speaker 1: default back to like macaron, like macaron. That's how it is. 9 00:00:41,600 --> 00:00:44,960 Speaker 1: Now you need to go over the top French like that. 10 00:00:47,520 --> 00:00:50,040 Speaker 1: And now all of our French listeners have clicked off 11 00:00:50,320 --> 00:00:57,920 Speaker 1: and are starting the angry. Even try our best, we do. 12 00:00:58,320 --> 00:01:02,320 Speaker 1: We do. Also, I like it's I think we've mentioned 13 00:01:02,320 --> 00:01:04,839 Speaker 1: on this show before. Maybe maybe we haven't that. Yeah, 14 00:01:04,880 --> 00:01:07,520 Speaker 1: like every time we have an episode that's full of 15 00:01:07,520 --> 00:01:10,720 Speaker 1: of a lot of French words or names, um, we 16 00:01:10,800 --> 00:01:13,280 Speaker 1: wind up at some point like shaking our fist in 17 00:01:13,280 --> 00:01:18,320 Speaker 1: the air and going French um. And that is a 18 00:01:18,360 --> 00:01:22,520 Speaker 1: true story. And furthermore, Annie, I I need to update you. 19 00:01:22,760 --> 00:01:25,280 Speaker 1: I was having UM. I was in a production meeting 20 00:01:25,360 --> 00:01:28,480 Speaker 1: with UH with with Holly fry Um, who has some 21 00:01:28,600 --> 00:01:32,800 Speaker 1: friends and family who are French, and um, and oh gosh, 22 00:01:32,840 --> 00:01:36,000 Speaker 1: what was it that I was I don't I don't 23 00:01:36,040 --> 00:01:39,880 Speaker 1: remember the specific word. It was another food term because 24 00:01:39,880 --> 00:01:42,480 Speaker 1: of course it was something from from our show. But um, 25 00:01:42,520 --> 00:01:44,440 Speaker 1: but there was some word that I said and I 26 00:01:44,520 --> 00:01:46,800 Speaker 1: was like, Holly, like, I don't know if I'm saying 27 00:01:46,840 --> 00:01:48,400 Speaker 1: this right. Do you know if I'm saying this right? 28 00:01:48,400 --> 00:01:49,680 Speaker 1: How do you say this? And she was like, I 29 00:01:49,720 --> 00:01:52,800 Speaker 1: don't know, but I will ask and I got this 30 00:01:53,240 --> 00:01:55,640 Speaker 1: and I got this email back like on a weekend 31 00:01:55,680 --> 00:01:59,080 Speaker 1: a couple of days later, like, well, I asked my 32 00:01:59,120 --> 00:02:01,800 Speaker 1: French friends and they say that you are supposed to 33 00:02:01,960 --> 00:02:08,400 Speaker 1: pronounce that end. I think it's an end tu that 34 00:02:08,560 --> 00:02:11,400 Speaker 1: the t at the end, but you're supposed to say 35 00:02:11,400 --> 00:02:16,800 Speaker 1: it so that no one can hear it. Yeah, it's 36 00:02:16,840 --> 00:02:24,680 Speaker 1: for all for you. French is a very rewarding language. French. 37 00:02:28,000 --> 00:02:30,720 Speaker 1: Oh yeah, and you know what, the same could be 38 00:02:30,760 --> 00:02:37,080 Speaker 1: said about macaron because I went through a phase pretty 39 00:02:37,120 --> 00:02:40,000 Speaker 1: soon after I started interning it how stuff works, where 40 00:02:40,040 --> 00:02:42,600 Speaker 1: I wanted to bake like everything, I didn't want to 41 00:02:42,639 --> 00:02:47,320 Speaker 1: do same recipe ever, and I wanted to keep trying. Okay, cool, yeah, yeah, 42 00:02:47,680 --> 00:02:49,960 Speaker 1: and I got it in my head because this was 43 00:02:50,000 --> 00:02:53,240 Speaker 1: around the time I found out what macaron were, because 44 00:02:53,280 --> 00:02:55,400 Speaker 1: I had never heard of them before, so I think 45 00:02:55,400 --> 00:02:58,480 Speaker 1: it's like two twelve. And so I was like, I'm 46 00:02:58,520 --> 00:03:01,320 Speaker 1: gonna try. I've heard horror stories, but I don't care 47 00:03:01,560 --> 00:03:05,440 Speaker 1: man is, and I won't be stopped. And I got 48 00:03:05,480 --> 00:03:09,520 Speaker 1: like a scale. I did the whole thing, and uh, 49 00:03:09,600 --> 00:03:13,079 Speaker 1: it's one of like three things that like totally I 50 00:03:13,120 --> 00:03:16,600 Speaker 1: would say it totally failed because they actually tasted like macarron. 51 00:03:16,800 --> 00:03:21,560 Speaker 1: They tasted good, but they like collapsed as though I 52 00:03:21,560 --> 00:03:24,880 Speaker 1: had reached out and touched a skeleton and it just 53 00:03:24,919 --> 00:03:28,280 Speaker 1: turned to dust. Oh, like like they were like they 54 00:03:28,280 --> 00:03:33,639 Speaker 1: were in an Indiana Jones movie and they you know, yes, um, 55 00:03:33,680 --> 00:03:36,480 Speaker 1: they were like they looked perfect when I first took 56 00:03:36,520 --> 00:03:38,400 Speaker 1: him out, but when I went to pick one up, 57 00:03:38,400 --> 00:03:43,920 Speaker 1: and I blame the humidity. I blame the humidity. And 58 00:03:43,960 --> 00:03:49,160 Speaker 1: I'm standing by that. Oh heck yeah. To be honest, 59 00:03:49,360 --> 00:03:52,240 Speaker 1: like I I love baking and I love new challenges, 60 00:03:52,520 --> 00:03:55,400 Speaker 1: and like, I dare not attempt this. I don't have 61 00:03:55,480 --> 00:03:58,400 Speaker 1: it in me right now. I need to set aside 62 00:03:58,400 --> 00:04:01,320 Speaker 1: at a period of time, and I'm feeling like like 63 00:04:01,360 --> 00:04:03,440 Speaker 1: I've had like a lot of winds, you know, and 64 00:04:03,480 --> 00:04:05,720 Speaker 1: I like need to like knock myself back down if 65 00:04:05,760 --> 00:04:12,840 Speaker 1: you or catapult myself into like total intolerability. Oh if 66 00:04:12,840 --> 00:04:18,480 Speaker 1: you succeed, right, yeah, because I they they seem they 67 00:04:18,520 --> 00:04:22,080 Speaker 1: seem very complicated. Um. I always have kind of Jankie 68 00:04:22,120 --> 00:04:25,159 Speaker 1: Evans in my life, and um, you know, like I 69 00:04:25,160 --> 00:04:27,040 Speaker 1: don't know, like I have friends who make them, but 70 00:04:27,120 --> 00:04:32,679 Speaker 1: I just assumed that they're wizards. Uh yeah, probably yeah. Um. Also, 71 00:04:32,680 --> 00:04:34,840 Speaker 1: I will say that the blog is fhere. Back when 72 00:04:34,880 --> 00:04:38,000 Speaker 1: the blog is fear was still really a thing. Um, 73 00:04:38,040 --> 00:04:44,520 Speaker 1: the term for failed macarons was was macar Wrong's. Oh yeah, 74 00:04:44,760 --> 00:04:47,560 Speaker 1: I like that. Yeah, I mean I guess that's what 75 00:04:47,720 --> 00:04:50,960 Speaker 1: it was. I actually, looking back on my experience, I'm 76 00:04:51,000 --> 00:04:53,960 Speaker 1: pretty proud of it because I got close. I think 77 00:04:54,000 --> 00:04:59,720 Speaker 1: they got really close. That's good enough for me. Oh yeah, done. 78 00:05:00,400 --> 00:05:03,560 Speaker 1: And flavor. Hey, it's always it's always most important how 79 00:05:03,600 --> 00:05:07,680 Speaker 1: it tastes. They really did taste good. Um. We I 80 00:05:07,720 --> 00:05:09,400 Speaker 1: was thinking we had that when we were at that 81 00:05:09,440 --> 00:05:12,919 Speaker 1: Bouddhan festival in New Orleans. All the way at the 82 00:05:12,960 --> 00:05:16,039 Speaker 1: top of the stairs, there was a booth that had 83 00:05:16,160 --> 00:05:19,240 Speaker 1: Macarrol and I got one that was like maple bourbon 84 00:05:19,440 --> 00:05:22,000 Speaker 1: bacon and it had a pipe bed and you like 85 00:05:22,040 --> 00:05:27,440 Speaker 1: injected it with something. I don't know, Oh, I believe you. 86 00:05:27,480 --> 00:05:29,880 Speaker 1: I'm not sure if I had. I think I was. 87 00:05:30,520 --> 00:05:32,839 Speaker 1: That was a weird day. Yeah. I don't think I 88 00:05:33,040 --> 00:05:35,160 Speaker 1: tried to eat that many desserts because I was like, 89 00:05:35,200 --> 00:05:39,120 Speaker 1: I am already going to make myself pretty ill with alcohol, 90 00:05:39,320 --> 00:05:41,240 Speaker 1: and I don't think that adding sugar on top of 91 00:05:41,279 --> 00:05:43,960 Speaker 1: that is a really good plan. No, it was definitely 92 00:05:43,960 --> 00:05:45,760 Speaker 1: at the very back. It was like the last thing 93 00:05:45,839 --> 00:05:49,680 Speaker 1: we were doing. Oh okay, yeah, yeah, but it was good. 94 00:05:52,440 --> 00:05:56,640 Speaker 1: Oh it sounds delicious. Um. Also drink responsibly, folks. Um. Also, also, 95 00:05:56,880 --> 00:06:00,960 Speaker 1: macaron day is March, so we are completely out of 96 00:06:00,960 --> 00:06:04,800 Speaker 1: season for that one. Well, you know, sometimes you just 97 00:06:04,839 --> 00:06:07,800 Speaker 1: gotta it's the savor savor wight every now and then 98 00:06:07,880 --> 00:06:13,400 Speaker 1: we accidentally do something that's timely. But yeah, super rare. 99 00:06:14,800 --> 00:06:18,200 Speaker 1: But I guess all of this brings us to our question. Yes, 100 00:06:23,279 --> 00:06:28,000 Speaker 1: what are they? Well? Macaron are a type of flowerless 101 00:06:28,040 --> 00:06:31,599 Speaker 1: meringue cookie made with a fine ground almonds these days, 102 00:06:31,600 --> 00:06:34,280 Speaker 1: typically served sandwiched with with a thin layer of some 103 00:06:34,360 --> 00:06:38,919 Speaker 1: kind of filling. Um. They are not a macaroon. Um, 104 00:06:38,960 --> 00:06:41,280 Speaker 1: although they are apparently related. I never knew this. This 105 00:06:41,360 --> 00:06:43,760 Speaker 1: is very exciting. Cannot wait for the history section anyway. 106 00:06:44,160 --> 00:06:48,200 Speaker 1: Macaroon in the United States generally refers to a sort 107 00:06:48,240 --> 00:06:52,400 Speaker 1: of denser, flowerless cookie made with a shredded coconut and 108 00:06:52,560 --> 00:06:57,520 Speaker 1: there's an extra oh in the in then there. Oh 109 00:06:59,200 --> 00:07:05,480 Speaker 1: that's what I like to uh and Okay, So so 110 00:07:05,520 --> 00:07:09,200 Speaker 1: to to to understand what this cookie is, UM, let's 111 00:07:09,279 --> 00:07:13,000 Speaker 1: let's talk about how you make them hypothetically, uh, and 112 00:07:13,240 --> 00:07:16,600 Speaker 1: the and the structures that get formed as you're doing that. 113 00:07:16,720 --> 00:07:20,640 Speaker 1: Because because in your in your average wheat flour cookie, UM, 114 00:07:20,680 --> 00:07:22,600 Speaker 1: the structure of the cookie, you know, like it's chew 115 00:07:22,720 --> 00:07:26,520 Speaker 1: and puff and crisp and whatever ratios you're you're going for. UM, 116 00:07:26,960 --> 00:07:32,280 Speaker 1: that structure comes from interactions that you introduce among butter, sugar, eggs, 117 00:07:32,360 --> 00:07:35,880 Speaker 1: and flour. But maringues are basically just egg whites and 118 00:07:35,920 --> 00:07:39,760 Speaker 1: sugar UM, sometimes buffed up by something like wheat flour 119 00:07:39,960 --> 00:07:44,640 Speaker 1: or in this case, almond flour. Yeah, and this is 120 00:07:44,680 --> 00:07:47,200 Speaker 1: one of the treatments of eggs that shows you just 121 00:07:47,320 --> 00:07:51,840 Speaker 1: how fascinating they really are. So the the primary protein 122 00:07:51,920 --> 00:07:55,120 Speaker 1: in egg whites is this ball shaped protein called OL, 123 00:07:56,120 --> 00:07:59,040 Speaker 1: and when it's just hanging out in an egg, it's 124 00:07:59,040 --> 00:08:01,720 Speaker 1: not really interacting that much with its with its fellow 125 00:08:01,840 --> 00:08:05,280 Speaker 1: protein molecules. It's just slipping by them, uh, forming that 126 00:08:05,400 --> 00:08:09,480 Speaker 1: you know, goopy watery liquid that egg whites are UM. 127 00:08:09,520 --> 00:08:12,480 Speaker 1: To make a meringue, you have to convince those albumin 128 00:08:12,560 --> 00:08:15,880 Speaker 1: molecules to form up with each other into a structure, 129 00:08:16,440 --> 00:08:19,080 Speaker 1: which is pretty easy to do really. Um. You just 130 00:08:19,160 --> 00:08:22,720 Speaker 1: beat the egg whites, and that physical force d natures 131 00:08:22,760 --> 00:08:27,720 Speaker 1: the proteins um, meaning that they unfold um, presenting these 132 00:08:28,040 --> 00:08:32,240 Speaker 1: positively and negatively charged ends um, which will then bond 133 00:08:32,320 --> 00:08:35,480 Speaker 1: up with each other in a structure, trapping molecules of 134 00:08:35,520 --> 00:08:39,240 Speaker 1: water and air in among them. So so the egg 135 00:08:39,240 --> 00:08:42,800 Speaker 1: whites go from from this goopy clear liquid to a soft, 136 00:08:42,840 --> 00:08:46,800 Speaker 1: opaque white foam UM that forms uh these little peaks 137 00:08:46,840 --> 00:08:48,920 Speaker 1: that will then kind of melt back down into the 138 00:08:49,000 --> 00:08:52,440 Speaker 1: mass or or or sink back down into the mass rather. 139 00:08:53,120 --> 00:08:56,600 Speaker 1: And at that point you wanna you wanna bore up 140 00:08:56,960 --> 00:09:02,040 Speaker 1: that that structure into something stiffer using granulated sugar, and 141 00:09:02,120 --> 00:09:05,520 Speaker 1: you beat that sugar in until stiff, shiny peaks have 142 00:09:05,640 --> 00:09:08,040 Speaker 1: formed UM that the sugar molecules work a little bit 143 00:09:08,120 --> 00:09:11,680 Speaker 1: like a like a glue, just kind of bonding everything together, 144 00:09:12,000 --> 00:09:17,400 Speaker 1: and that is a meringue. Um. If if you now, 145 00:09:17,520 --> 00:09:20,400 Speaker 1: a few things can go wrong here. Um and it 146 00:09:20,520 --> 00:09:23,480 Speaker 1: may have to do with what happened to to your 147 00:09:24,160 --> 00:09:34,360 Speaker 1: macarrong's it's accurate, but um so so if you overbeat 148 00:09:34,679 --> 00:09:38,520 Speaker 1: egg whites, um that those proteins that have have formed 149 00:09:38,559 --> 00:09:42,320 Speaker 1: these these bonds will keep on forming bonds to the 150 00:09:42,320 --> 00:09:45,840 Speaker 1: point that they'll start to force water molecules out and 151 00:09:45,960 --> 00:09:48,840 Speaker 1: um and that leads to the whites breaking. Or if 152 00:09:48,920 --> 00:09:50,600 Speaker 1: you don't take it quite that far, but you take 153 00:09:50,640 --> 00:09:53,280 Speaker 1: it like a little bit too far, cracks will form 154 00:09:53,320 --> 00:09:56,840 Speaker 1: in your cookies while they're baking. Um. Fat also will 155 00:09:56,880 --> 00:09:59,400 Speaker 1: destabilize meringue. So you've got to make sure that your 156 00:09:59,400 --> 00:10:03,960 Speaker 1: bowls and utensils are super clean. Oh yeah, no leftover grease. 157 00:10:04,360 --> 00:10:08,959 Speaker 1: I remember that. It's like what, yeah, it'll just make 158 00:10:09,000 --> 00:10:11,040 Speaker 1: them all slippy again. You don't want them to be slippy, 159 00:10:11,040 --> 00:10:13,240 Speaker 1: you want them to be structured. You know, that was 160 00:10:13,280 --> 00:10:15,719 Speaker 1: my first time making meringue. I remember reading the instructions 161 00:10:15,720 --> 00:10:20,800 Speaker 1: and being like this doesn't sound real. Tell me, I'm 162 00:10:20,800 --> 00:10:25,000 Speaker 1: going to see like mountains in this yeah. Yeah, because 163 00:10:25,040 --> 00:10:26,880 Speaker 1: it goes from goo to to like a like a 164 00:10:26,960 --> 00:10:30,720 Speaker 1: four times expansion of like yeah this foam muty foam 165 00:10:30,760 --> 00:10:35,400 Speaker 1: foam and you're just like what pretty much the incredible 166 00:10:35,520 --> 00:10:40,400 Speaker 1: edible egg y'all? Um. But so to um to make 167 00:10:40,559 --> 00:10:44,200 Speaker 1: a meringue into macron batter And there is a word 168 00:10:44,240 --> 00:10:46,480 Speaker 1: for this in French, and I don't remember what it is. 169 00:10:46,520 --> 00:10:50,960 Speaker 1: It's macaron with extra syllables anyway. Um. Yeah. So so 170 00:10:51,000 --> 00:10:54,400 Speaker 1: you you take your meringue and you carefully and gently 171 00:10:54,880 --> 00:10:58,800 Speaker 1: fold in a mixture of almond flour and powdered sugar, um, 172 00:10:58,840 --> 00:11:01,480 Speaker 1: making sure to press or a lot of the structure 173 00:11:01,640 --> 00:11:04,040 Speaker 1: of that egg white foam. Um. And if you've never 174 00:11:04,360 --> 00:11:07,640 Speaker 1: if you've never seen folding in action, um, it's a 175 00:11:08,679 --> 00:11:11,920 Speaker 1: it's it's sort of like oh gosh, like okay. So 176 00:11:11,920 --> 00:11:15,280 Speaker 1: so in order to do a folding, UM, you kind 177 00:11:15,280 --> 00:11:19,240 Speaker 1: of kind of sprinkle your your your dry ingredients over 178 00:11:19,400 --> 00:11:22,960 Speaker 1: the wet ingredients, and then you take your spatula and 179 00:11:23,040 --> 00:11:27,360 Speaker 1: um and stick it blade thin side in straight into 180 00:11:27,400 --> 00:11:30,840 Speaker 1: the center of of your mixture. And then you scrape 181 00:11:30,880 --> 00:11:34,360 Speaker 1: the bottom of the bowl and pull up a layer 182 00:11:34,920 --> 00:11:37,640 Speaker 1: of the of the stuff on the bottom and kind 183 00:11:37,640 --> 00:11:41,040 Speaker 1: of folded over the top of the rest of the 184 00:11:41,040 --> 00:11:44,520 Speaker 1: bowl like um, like you're making a bed or or 185 00:11:44,880 --> 00:11:50,160 Speaker 1: doing a comb over. And then you keep doing that, 186 00:11:50,200 --> 00:11:53,600 Speaker 1: you keep going down into the center and scraping the 187 00:11:53,600 --> 00:11:56,320 Speaker 1: bottom and combing it back over the top of the bowl, 188 00:11:56,360 --> 00:12:00,599 Speaker 1: and eventually this will all incorporate into a like a glossy, 189 00:12:00,800 --> 00:12:04,559 Speaker 1: flowing and slightly deflated next year. And then you pipe 190 00:12:04,600 --> 00:12:07,680 Speaker 1: that onto a pan in little rounds, and you allow 191 00:12:07,760 --> 00:12:10,880 Speaker 1: them to dry for like fifteen minutes or so, just 192 00:12:10,960 --> 00:12:13,520 Speaker 1: sitting out in the air, because that forms the skin 193 00:12:13,640 --> 00:12:15,360 Speaker 1: on the top of the cookies so that when they're 194 00:12:15,360 --> 00:12:18,800 Speaker 1: in the oven, steam won't try to rise out of 195 00:12:18,840 --> 00:12:20,679 Speaker 1: the tops and crack the tops. You want them to 196 00:12:20,720 --> 00:12:23,199 Speaker 1: be nice and smooth. Um. It'll be forced to escape 197 00:12:23,200 --> 00:12:26,360 Speaker 1: from the bottom instead, And that's what gives the baked 198 00:12:26,360 --> 00:12:30,319 Speaker 1: cookies a rise. Um. But be also what creates the 199 00:12:30,360 --> 00:12:32,880 Speaker 1: little like ridge of bubbles around the flat side of 200 00:12:32,880 --> 00:12:35,480 Speaker 1: a macaron shell. Um, which is the side that touches 201 00:12:35,480 --> 00:12:37,959 Speaker 1: the pan while it's baking. So yeah, yeah, bake them 202 00:12:38,040 --> 00:12:40,560 Speaker 1: and and then cool them and then you know, pipe 203 00:12:40,559 --> 00:12:42,440 Speaker 1: in a little bit of spread in a little bit 204 00:12:42,440 --> 00:12:45,360 Speaker 1: of ganash or butter cream or jam, create a sandwich 205 00:12:45,640 --> 00:12:48,240 Speaker 1: and then chill them to allow all of those flavors 206 00:12:48,280 --> 00:12:50,680 Speaker 1: to kind of meld in, everything to set up. And 207 00:12:50,840 --> 00:12:53,959 Speaker 1: the result is going to be, if you have done 208 00:12:54,000 --> 00:12:57,520 Speaker 1: this correctly, Um, a chewy cookie with this crisp outer 209 00:12:57,600 --> 00:13:00,200 Speaker 1: shell that also melts in your mouth and and as 210 00:13:00,240 --> 00:13:03,320 Speaker 1: this like gentle almond cherry kind of flavor. And then 211 00:13:03,360 --> 00:13:06,040 Speaker 1: with a burst of flavor and creamy texture from whatever 212 00:13:06,080 --> 00:13:10,320 Speaker 1: filling you use. Ah, so delightful. Um. The cookies are 213 00:13:10,360 --> 00:13:13,120 Speaker 1: often colored with food coloring, all kinds of bright or 214 00:13:13,440 --> 00:13:20,200 Speaker 1: pretty pastel shades. Um. The flavor possibilities are endless, endless, endless, endless, Uh, 215 00:13:20,400 --> 00:13:25,200 Speaker 1: you know, sweet or savory. The florals, teas, fruits, chocolate, 216 00:13:25,800 --> 00:13:29,480 Speaker 1: f gras, I you know, whatever you want. Yeah, I 217 00:13:29,520 --> 00:13:34,000 Speaker 1: think we talked about a gold one in our I'm 218 00:13:34,040 --> 00:13:39,160 Speaker 1: sure we did. Sure, it's it's a food, so ready 219 00:13:39,640 --> 00:13:43,880 Speaker 1: to add some edible gold to it? Yeah, they're already 220 00:13:44,000 --> 00:13:47,040 Speaker 1: kind of sch fancy looking. So I have to say, 221 00:13:47,080 --> 00:13:49,080 Speaker 1: I know this isn't but this whole thing has felt 222 00:13:49,120 --> 00:13:53,680 Speaker 1: like a personal attack on me. Um in my failure. 223 00:13:56,400 --> 00:14:01,400 Speaker 1: I'm sorry, No, No, it's okay. It's all warranted. But 224 00:14:02,400 --> 00:14:06,160 Speaker 1: I'm feeling a little like I gotta go overdeem myself 225 00:14:06,240 --> 00:14:09,360 Speaker 1: or something. I gotta get that rocky music playing. Oh 226 00:14:09,400 --> 00:14:13,679 Speaker 1: I can't do it. Oh no, no, no, and and 227 00:14:13,679 --> 00:14:15,480 Speaker 1: and that's the thing, like I mean, like, if you're 228 00:14:15,720 --> 00:14:18,600 Speaker 1: like like, you can do all of the all of 229 00:14:18,640 --> 00:14:21,680 Speaker 1: the beating and mixing and stuff perfectly. But then if 230 00:14:21,680 --> 00:14:25,640 Speaker 1: you're evan um cycles too hot or too cold or 231 00:14:26,120 --> 00:14:29,800 Speaker 1: never gets hot enough or gets too hot, or if 232 00:14:29,840 --> 00:14:32,920 Speaker 1: there's too much humidity in your apartment or whatever it 233 00:14:33,000 --> 00:14:35,120 Speaker 1: is that it is like it can be completely beyond 234 00:14:35,120 --> 00:14:42,080 Speaker 1: your control. That's I'm sticking to it. Stick into humidity. 235 00:14:43,560 --> 00:14:47,520 Speaker 1: It's very humid around these parts. It is. It is, 236 00:14:47,640 --> 00:14:52,400 Speaker 1: and sugar melts in water, and humidity is air water, 237 00:14:52,720 --> 00:14:59,480 Speaker 1: so it is. Well, let's say you're not like me, 238 00:14:59,600 --> 00:15:04,160 Speaker 1: and you managed to get your hands successfully made macarl 239 00:15:04,920 --> 00:15:09,920 Speaker 1: What about the nutrition? Uh, you know, they're they're pretty 240 00:15:09,920 --> 00:15:12,000 Speaker 1: low in calories, I guess, like for a single serving, 241 00:15:12,040 --> 00:15:14,160 Speaker 1: it's it's a little bit under a hundred calories, but 242 00:15:14,200 --> 00:15:16,640 Speaker 1: most of that is sugar. It's like seventeen grahams of sugar, 243 00:15:16,640 --> 00:15:19,280 Speaker 1: which is kind of a lot of sugar. Um yeah, dude. 244 00:15:19,520 --> 00:15:22,640 Speaker 1: Uh and and he just made the shocked face, so 245 00:15:23,680 --> 00:15:30,520 Speaker 1: like the emoji shocked me. Yeah, totally. Uh yeah. I 246 00:15:30,560 --> 00:15:32,600 Speaker 1: mean there's like a little bit of fat and protein 247 00:15:32,640 --> 00:15:35,480 Speaker 1: in there from the egg, but it's a I would 248 00:15:35,720 --> 00:15:40,640 Speaker 1: classify it solidly as a as a treat. Yeah, it's funny. 249 00:15:40,920 --> 00:15:42,640 Speaker 1: Uh And we're gonna talk about this morning a little bit. 250 00:15:42,640 --> 00:15:44,200 Speaker 1: But it was funny to me how many people were like, 251 00:15:45,160 --> 00:15:47,960 Speaker 1: it's a less guilty or permissible dessert is what they 252 00:15:48,000 --> 00:15:50,960 Speaker 1: were calling it. And I was like, sure, because you 253 00:15:51,000 --> 00:15:56,600 Speaker 1: could just have one. But I feel that's not usually 254 00:15:56,720 --> 00:16:00,720 Speaker 1: the case. Maybe that's just me and my friends. I 255 00:16:00,760 --> 00:16:04,240 Speaker 1: get sugared out after like about two about two, and 256 00:16:04,640 --> 00:16:08,200 Speaker 1: I'm like, this is more macarn than I intended to eat, 257 00:16:08,600 --> 00:16:11,920 Speaker 1: and I'm going to stop now. Yeah, they are very 258 00:16:12,000 --> 00:16:14,720 Speaker 1: very sweet, but I have a I have like kind 259 00:16:14,720 --> 00:16:17,400 Speaker 1: of a low tolerance for sugar, so I feel like 260 00:16:17,400 --> 00:16:19,800 Speaker 1: I use it too and through. But I still think 261 00:16:19,840 --> 00:16:21,520 Speaker 1: a lot of the stories I was reading was saying 262 00:16:21,520 --> 00:16:27,120 Speaker 1: one like well, sure, okay, I mean I don't know, 263 00:16:27,200 --> 00:16:31,360 Speaker 1: like they're they're technically kind of low fat and they're 264 00:16:31,480 --> 00:16:39,800 Speaker 1: gluten free, yes yes, yes, es yes, yeah, so we 265 00:16:39,880 --> 00:16:44,000 Speaker 1: do have some numbers for you. Oh gosh, we do. Yeah, 266 00:16:44,520 --> 00:16:47,720 Speaker 1: this really cracked me up because the macaron is often 267 00:16:47,840 --> 00:16:53,440 Speaker 1: compared to the cupcake. And after the tragic fall of 268 00:16:53,480 --> 00:16:56,040 Speaker 1: the cupcake and you can see a cupcake episode for 269 00:16:56,160 --> 00:16:59,680 Speaker 1: more on that, the macarrol stepped in to fill that 270 00:16:59,760 --> 00:17:04,439 Speaker 1: vac hume as the it dessert. Yeah yeah, yeah. It 271 00:17:04,520 --> 00:17:08,000 Speaker 1: was even called the new cupcake over seventy times in 272 00:17:08,080 --> 00:17:12,320 Speaker 1: various outlets by mid um and that that was a 273 00:17:12,359 --> 00:17:15,480 Speaker 1: big year for macrons. Someone over at Whole Foods Bakery team. 274 00:17:15,480 --> 00:17:17,719 Speaker 1: The Whole Foods Bakery team reported a growth of forty 275 00:17:18,520 --> 00:17:23,920 Speaker 1: in sales of macrons. Yeah um. Google searches in the 276 00:17:23,960 --> 00:17:28,440 Speaker 1: US reached their height in twelve. In the decade from twenty, 277 00:17:28,480 --> 00:17:34,600 Speaker 1: the macrones and market penetration increased by thirteen times. Yeah uh. 278 00:17:34,720 --> 00:17:38,040 Speaker 1: And each year Americans spend somewhere around thirty three billion 279 00:17:38,040 --> 00:17:41,000 Speaker 1: dollars on ready to eat desserts. The whole dessert market 280 00:17:41,119 --> 00:17:46,480 Speaker 1: is staggeringly bigger than that, but on raye to eat 281 00:17:46,480 --> 00:17:49,240 Speaker 1: desserts thirty three billion dollars. That pastries are one of 282 00:17:49,280 --> 00:17:51,840 Speaker 1: the most popular of those ready to eat desserts, and 283 00:17:51,920 --> 00:17:56,919 Speaker 1: macrons are generally categorized under that and they account for 284 00:17:57,160 --> 00:18:02,280 Speaker 1: um pastries account for sales of fourteen point three billion 285 00:18:02,480 --> 00:18:07,760 Speaker 1: dollars and sales are going up by that numbers estimated 286 00:18:07,800 --> 00:18:12,600 Speaker 1: to reach seventeen point two billion. H The average American 287 00:18:13,440 --> 00:18:16,600 Speaker 1: is expected to spend about fifty dollars on pastries. Now, 288 00:18:17,000 --> 00:18:20,679 Speaker 1: I was curious about that, because I believe this was compiled. 289 00:18:20,840 --> 00:18:23,680 Speaker 1: This market report was compiled in I'm like, well, there's 290 00:18:23,680 --> 00:18:27,600 Speaker 1: a pandemic now, so how is that going to affect though? 291 00:18:28,320 --> 00:18:31,399 Speaker 1: Is it going way up because we're stressed and we 292 00:18:31,440 --> 00:18:33,960 Speaker 1: want pastries or is it going down because it's not 293 00:18:34,119 --> 00:18:39,000 Speaker 1: food where you don't have rooms unemployed? All right? Yeah, 294 00:18:40,119 --> 00:18:45,320 Speaker 1: the stream market question. I I need the I need 295 00:18:45,320 --> 00:18:47,919 Speaker 1: the think piece on what COVID nineteen has done to 296 00:18:47,960 --> 00:18:51,439 Speaker 1: the macarol market for shore too. I was looking for it, 297 00:18:51,480 --> 00:18:55,280 Speaker 1: but I didn't find it. Group holder owner of French 298 00:18:55,320 --> 00:18:59,640 Speaker 1: mac around powerhouses law Dura, Chateau Blanc and Paul reports 299 00:18:59,640 --> 00:19:04,520 Speaker 1: a year early revenue of about one billion dollars yep, 300 00:19:04,960 --> 00:19:07,439 Speaker 1: and they estimate about sixty of that is due to 301 00:19:07,480 --> 00:19:12,840 Speaker 1: sales of macrons. What yeah, m M, it's a macron empire. 302 00:19:12,880 --> 00:19:15,880 Speaker 1: I'm telling you, Okay, yeah, they do ship all over 303 00:19:15,960 --> 00:19:20,720 Speaker 1: the world, so you know. M yeah, a lot of 304 00:19:20,800 --> 00:19:27,840 Speaker 1: a invested eighty million euros. Eighty million euros into automating 305 00:19:27,920 --> 00:19:32,479 Speaker 1: macaron capable of producing three hundred thousand an hour compared 306 00:19:32,520 --> 00:19:37,600 Speaker 1: to about three thousand per day of a small scale bakery. Uh. 307 00:19:37,680 --> 00:19:40,679 Speaker 1: And one of the spokespeople over there said, instead of 308 00:19:40,720 --> 00:19:47,000 Speaker 1: freezing their macrons, they like to call it hibernation. So 309 00:19:47,160 --> 00:19:52,040 Speaker 1: I like another big name in macrons, Pierre Hermy claims 310 00:19:52,080 --> 00:19:54,679 Speaker 1: that any chef who says they don't freeze their macrons 311 00:19:54,840 --> 00:20:02,240 Speaker 1: is a liar. No bang chiche. And there's a museum, 312 00:20:02,280 --> 00:20:07,080 Speaker 1: at least one museum if anyone's ever been. Oh please 313 00:20:07,760 --> 00:20:13,760 Speaker 1: please please, oh my gosh. And a part of the 314 00:20:13,800 --> 00:20:15,679 Speaker 1: appeal of the macaron does have to do with the 315 00:20:15,720 --> 00:20:18,080 Speaker 1: fact that is a dessert, but yes, it can be 316 00:20:18,119 --> 00:20:21,760 Speaker 1: advertised under these things. It's like dairy free or gluten free, 317 00:20:22,160 --> 00:20:25,520 Speaker 1: relatively low calorie, while at the same time being seen 318 00:20:25,560 --> 00:20:29,200 Speaker 1: as a bit of a luxury. They're also pretty, which 319 00:20:29,240 --> 00:20:32,359 Speaker 1: is a big bus during these are times of Instagram 320 00:20:32,400 --> 00:20:36,879 Speaker 1: and social media. And they're portable and convenient. And I 321 00:20:36,920 --> 00:20:40,560 Speaker 1: even read a whole article where this is one thing 322 00:20:40,680 --> 00:20:50,240 Speaker 1: millennials aren't killing. Well, well, we're just choosy. It's like 323 00:20:50,520 --> 00:20:53,560 Speaker 1: the list of what we've destroyed is miles long. What 324 00:20:53,680 --> 00:20:58,479 Speaker 1: we haven't destroyed is macaron. This is like, this is 325 00:20:58,520 --> 00:21:01,000 Speaker 1: like how the only non for d z Ac is 326 00:21:01,160 --> 00:21:05,280 Speaker 1: let us, Yes, and even let us with sometimes in 327 00:21:05,359 --> 00:21:12,639 Speaker 1: afriage sometimes Yeah, so you know, huh huh indeed, well 328 00:21:13,280 --> 00:21:16,879 Speaker 1: you know we we do have the history of how 329 00:21:16,960 --> 00:21:20,159 Speaker 1: all of this happened, um, how how it grew to 330 00:21:20,440 --> 00:21:23,040 Speaker 1: be the kind of pastry that might be ripe for 331 00:21:23,160 --> 00:21:27,359 Speaker 1: millennial killing but has not been. But first we've got 332 00:21:27,400 --> 00:21:37,720 Speaker 1: a quick break for a word from our sponsor, and 333 00:21:37,800 --> 00:21:42,240 Speaker 1: we're back. Thank you sponsored, Yes, thank you. So the 334 00:21:42,359 --> 00:21:45,440 Speaker 1: history on this one gets very very messy and complicated, 335 00:21:45,760 --> 00:21:51,120 Speaker 1: just like my attempt at baking them oh self burn uh. 336 00:21:51,480 --> 00:21:55,680 Speaker 1: And the history of cookies goes back much further than 337 00:21:55,760 --> 00:21:57,959 Speaker 1: than where we're going to start here today. But well, 338 00:21:58,000 --> 00:22:01,199 Speaker 1: I don't know, not much further but further. Uh, just 339 00:22:01,280 --> 00:22:04,919 Speaker 1: put that out there. Um. And also, yes, the macaroon 340 00:22:05,080 --> 00:22:10,720 Speaker 1: and macaron have a surprisingly complex history together and tied. Yeah, 341 00:22:11,680 --> 00:22:14,639 Speaker 1: macaroons will have to be a different episode, um, but 342 00:22:14,680 --> 00:22:16,840 Speaker 1: we're going to touch a lot on it. Here. Yes, 343 00:22:17,080 --> 00:22:20,680 Speaker 1: so summer countings placed the macarons beginnings all the way 344 00:22:20,680 --> 00:22:24,480 Speaker 1: back to eight hundred twenty seven CE, when arriving Arab 345 00:22:24,520 --> 00:22:27,960 Speaker 1: troops from modern day Tunisia set up an emirate in Sicily. 346 00:22:28,160 --> 00:22:31,760 Speaker 1: They brought with them many of their technologies and foods, 347 00:22:31,800 --> 00:22:36,640 Speaker 1: including some dough wrapped almond paste cookies. These cookies were 348 00:22:36,640 --> 00:22:39,119 Speaker 1: definitely not the first of their kind. Others similar to 349 00:22:39,160 --> 00:22:42,680 Speaker 1: them have been consumed at celebrations for the Zoroastrian New 350 00:22:42,800 --> 00:22:47,320 Speaker 1: Year centuries prior, going way back UM. Over the decades 351 00:22:47,480 --> 00:22:51,159 Speaker 1: and centuries after their arrival in Sicily, these desserts evolved 352 00:22:51,200 --> 00:22:55,560 Speaker 1: into a handful of other almond based treats like mars 353 00:22:55,640 --> 00:22:58,240 Speaker 1: upon which probably would have been said differently back then, 354 00:22:58,280 --> 00:23:03,680 Speaker 1: but essentially what is sweet think of modern day marspan um. 355 00:23:03,720 --> 00:23:07,520 Speaker 1: At the same time, Cecily was making advancements in another 356 00:23:07,560 --> 00:23:13,880 Speaker 1: popular food item in that region, pasta. Almond based desserts 357 00:23:13,880 --> 00:23:17,320 Speaker 1: impastas often merged and influenced each other in Sicily. A 358 00:23:17,359 --> 00:23:20,080 Speaker 1: lot of pasta recipes from that time had versions both 359 00:23:20,160 --> 00:23:24,000 Speaker 1: savory and sweet. Impastas made from almond could be eaten 360 00:23:24,080 --> 00:23:27,040 Speaker 1: during lights, so that was a big plus. The predecessor 361 00:23:27,080 --> 00:23:30,840 Speaker 1: to the calzone calzone. It was popularly made with either 362 00:23:31,119 --> 00:23:37,360 Speaker 1: cheese or almond. Well. Yeah. Early versions of these cookies 363 00:23:37,480 --> 00:23:40,199 Speaker 1: made in Venetian monasteries that may have been called priest 364 00:23:40,280 --> 00:23:45,440 Speaker 1: belly buttons are monkst belly buttons. I mean, I guess, yeah, 365 00:23:45,480 --> 00:23:50,200 Speaker 1: straight to the point, why not? Why not? The Sicilian 366 00:23:50,200 --> 00:23:55,639 Speaker 1: word macarooney, first used to refer to two similarly sweet 367 00:23:55,760 --> 00:23:59,880 Speaker 1: doughey pasta like foods, originated in twelve at seventy nine, 368 00:24:00,440 --> 00:24:04,920 Speaker 1: and was either derived from Arabic or Italian and eventually 369 00:24:05,040 --> 00:24:13,359 Speaker 1: led to the words macaroni, macaroon and yes macaron yes, 370 00:24:13,560 --> 00:24:15,880 Speaker 1: before on that in a second. Some of these earliest 371 00:24:15,920 --> 00:24:20,000 Speaker 1: recipes from macarooney. A thirteen fifty recipe described a butter 372 00:24:20,040 --> 00:24:22,440 Speaker 1: and cheese dumping made by hand in fifteenth century one 373 00:24:22,480 --> 00:24:26,000 Speaker 1: called for egg rose and water and white flower based pasta, 374 00:24:26,760 --> 00:24:29,600 Speaker 1: also with butter and cheese. They yeah, they were like 375 00:24:29,720 --> 00:24:35,120 Speaker 1: these pasta kind of hybrids, um for with the word 376 00:24:35,160 --> 00:24:39,800 Speaker 1: that would eventually become a basis from macaron. So by 377 00:24:39,920 --> 00:24:42,560 Speaker 1: the fifteen hundreds, almond based cookies from Sicily had made 378 00:24:42,560 --> 00:24:45,399 Speaker 1: it to the rest of Italy and Spain, France, and 379 00:24:45,480 --> 00:24:52,160 Speaker 1: England manifest of Desserts included the word macaroon. Macaroon appeared 380 00:24:52,240 --> 00:24:57,160 Speaker 1: in English soon after, replacing the French suffix all with un, 381 00:24:57,560 --> 00:25:01,480 Speaker 1: which was a fairly common thing that happened at the time. Yes, 382 00:25:02,440 --> 00:25:05,560 Speaker 1: the cookie possibly came to France in fifteen thirty three 383 00:25:05,840 --> 00:25:09,639 Speaker 1: with Katherine de Medici and her pastry chefs, who may 384 00:25:09,720 --> 00:25:14,400 Speaker 1: or may not have made and sold them. And meanwhile, 385 00:25:14,560 --> 00:25:18,919 Speaker 1: meringue was developed, probably in the sixteen hundreds and possibly 386 00:25:19,040 --> 00:25:29,520 Speaker 1: in the Swiss town of my Ringen. Makes sense, makes sense. Sure, Sure, 387 00:25:30,720 --> 00:25:33,680 Speaker 1: that's all you need. If I ever in doubt. If 388 00:25:33,680 --> 00:25:35,680 Speaker 1: a food has a similar name to a place, that's 389 00:25:35,680 --> 00:25:40,240 Speaker 1: where it came from. That's definitely absolutely where it came from. 390 00:25:40,280 --> 00:25:43,520 Speaker 1: No need to investigate historically any further. That is the 391 00:25:43,600 --> 00:25:48,840 Speaker 1: law food history. UM. The first known recorded recipe for 392 00:25:48,920 --> 00:25:53,240 Speaker 1: macarons appeared in a cookbook Martha Washington. Yes that when 393 00:25:53,320 --> 00:25:56,920 Speaker 1: her family brought over yeah with them to North America, 394 00:25:57,040 --> 00:26:00,760 Speaker 1: the book of Cookery, which was most likely also compiled 395 00:26:00,760 --> 00:26:03,840 Speaker 1: in the six hundreds. UM. It called for taking a 396 00:26:03,880 --> 00:26:07,120 Speaker 1: bunch of almonds, blanching them and beating them with rose water. 397 00:26:07,720 --> 00:26:10,640 Speaker 1: You add a lot of sugar, egg, whites, more rosewater, 398 00:26:10,880 --> 00:26:13,440 Speaker 1: some other stuff, bake them up in oven hot enough 399 00:26:13,440 --> 00:26:18,119 Speaker 1: for men chit, which is a fine French bread. I 400 00:26:18,160 --> 00:26:21,880 Speaker 1: love reading old time recipes because I'm like, oh, what 401 00:26:21,920 --> 00:26:25,560 Speaker 1: does this mean? A lot of it seems like, you know, 402 00:26:25,640 --> 00:26:27,520 Speaker 1: like how you give directions sometimes where you like you 403 00:26:27,560 --> 00:26:30,000 Speaker 1: go to the blue house, you'll see it, you can't 404 00:26:30,000 --> 00:26:33,240 Speaker 1: miss it, you take all right, It's like that kind 405 00:26:33,240 --> 00:26:36,720 Speaker 1: of vague, but I guess people understood it at the time. 406 00:26:37,520 --> 00:26:39,440 Speaker 1: I think that most of the time cookbooks from from 407 00:26:39,440 --> 00:26:42,959 Speaker 1: that era weren't. We're just kind of reminders of how 408 00:26:43,080 --> 00:26:46,160 Speaker 1: to go about a thing. Yeah, not a literal recipe 409 00:26:46,240 --> 00:26:48,000 Speaker 1: that you would just be like, what does this look 410 00:26:48,040 --> 00:26:52,600 Speaker 1: like at the end? Right? Well, I very much appreciate 411 00:26:52,640 --> 00:26:55,119 Speaker 1: reading them and trying to figure out what in the world. 412 00:26:58,080 --> 00:27:01,320 Speaker 1: At this point, modern French zine was really starting to 413 00:27:01,359 --> 00:27:05,200 Speaker 1: take off. To Francois Pierre de la Verens sixteen fifty 414 00:27:05,200 --> 00:27:09,360 Speaker 1: two edition of The French cook included a recipe closer 415 00:27:09,400 --> 00:27:13,840 Speaker 1: to our modern day macarons, replacing Arab ingredients like rosewater 416 00:27:14,280 --> 00:27:18,480 Speaker 1: with something more French. I remember, specifically, like more egg 417 00:27:18,520 --> 00:27:23,880 Speaker 1: whites instead of the rose water. In some instances, Several 418 00:27:24,040 --> 00:27:27,080 Speaker 1: similar recipes popped up throughout France, and by the eighteenth 419 00:27:27,160 --> 00:27:31,400 Speaker 1: century French convents were specializing in macarons, and they were 420 00:27:31,480 --> 00:27:35,800 Speaker 1: commercial commercialized as women left those convents and opened to 421 00:27:35,800 --> 00:27:39,720 Speaker 1: their own shops. Probably the most famous example two women 422 00:27:39,760 --> 00:27:43,760 Speaker 1: in two who went on to become known as the 423 00:27:43,800 --> 00:27:48,080 Speaker 1: macaron Sisters. They were seeking asylum during the French Revolution, 424 00:27:48,320 --> 00:27:51,800 Speaker 1: and they paid for their keep by selling these treats 425 00:27:51,840 --> 00:27:53,879 Speaker 1: made out of egg whites, ground almonds and sugar, and 426 00:27:54,119 --> 00:27:57,399 Speaker 1: they were incredibly popular, and they kept the recipe a 427 00:27:57,480 --> 00:28:01,480 Speaker 1: secret to this day. And get these no one knows 428 00:28:01,720 --> 00:28:05,040 Speaker 1: except to whoever was making them. I wonder if it's 429 00:28:05,040 --> 00:28:08,840 Speaker 1: still nuns. Probably not, probably probably not well listeners if 430 00:28:08,880 --> 00:28:14,800 Speaker 1: you know right in yes. So this means all of 431 00:28:14,800 --> 00:28:18,720 Speaker 1: this means that the Sicilian word macarooney referred to two 432 00:28:18,920 --> 00:28:22,879 Speaker 1: very different foods by the seventeenth century, want a dessert 433 00:28:23,119 --> 00:28:26,880 Speaker 1: and one a pasta. As late as nineteen hundred, though, 434 00:28:26,880 --> 00:28:29,920 Speaker 1: on the other side, macaron and macaroon described pretty much 435 00:28:29,960 --> 00:28:34,320 Speaker 1: the same thing um which from Larus gastronomic quote a 436 00:28:34,359 --> 00:28:38,560 Speaker 1: small round biscuit cookie cruntry outside and soft inside, made 437 00:28:38,560 --> 00:28:43,000 Speaker 1: with ground almonds, sugar and egg wise. This didn't change 438 00:28:43,360 --> 00:28:47,560 Speaker 1: until in eighteen hundreds. American trend around coconut imported from 439 00:28:47,600 --> 00:28:51,760 Speaker 1: India and coconut was all rage, all all sourts of 440 00:28:51,800 --> 00:28:58,720 Speaker 1: desserts incorporated this ingredient. Pies and custards, ambrosia, and yes, 441 00:28:59,200 --> 00:29:03,600 Speaker 1: coconut macaroons. The eight seventy one Jewish cookery book by 442 00:29:03,760 --> 00:29:06,640 Speaker 1: Esther Levi came with a recipe for macarons that swapped 443 00:29:06,680 --> 00:29:10,520 Speaker 1: out the almonds and macaron's for shredded coconut to be 444 00:29:10,560 --> 00:29:14,160 Speaker 1: baked in a quote gentle of it again, I love 445 00:29:14,280 --> 00:29:18,760 Speaker 1: this um. These recipes were common throughout America by the 446 00:29:18,800 --> 00:29:23,920 Speaker 1: eighteen nineties, and were particularly popular at passover. Yeah, because 447 00:29:23,920 --> 00:29:26,680 Speaker 1: they're flowerless, so yes, you don't have to worry about 448 00:29:26,800 --> 00:29:29,600 Speaker 1: the whole passage thing, right right, right right. By the 449 00:29:29,680 --> 00:29:33,280 Speaker 1: nineteen thirties, a handful of Mozza companies were selling commercialized 450 00:29:33,400 --> 00:29:38,840 Speaker 1: macaroons of both almond and coconut varieties. But note, yes, 451 00:29:39,240 --> 00:29:43,400 Speaker 1: this is not when macaroons were invented, um, just when 452 00:29:43,400 --> 00:29:46,640 Speaker 1: they were popularized. And this name thing, this kind of 453 00:29:46,680 --> 00:29:52,320 Speaker 1: strange divergence of the name happened. Macaron Future episode the 454 00:29:52,480 --> 00:29:54,960 Speaker 1: history I actually got really confused because the history of 455 00:29:55,040 --> 00:29:57,760 Speaker 1: macaroons goes pretty much as far back as the history 456 00:29:57,760 --> 00:30:02,360 Speaker 1: of macarons, and they're very like intertwined throughout. Um so 457 00:30:02,680 --> 00:30:06,200 Speaker 1: keeping all of that straight, Oh sure, yeah, Oh but 458 00:30:06,240 --> 00:30:08,360 Speaker 1: I but I love that. I love that that that 459 00:30:08,480 --> 00:30:10,960 Speaker 1: anyone who has ever been confused by that you are 460 00:30:11,040 --> 00:30:15,960 Speaker 1: so validated history is very also confused about it. Yes, 461 00:30:16,160 --> 00:30:23,280 Speaker 1: I do feel validated. Simultaneously as all that was happening, 462 00:30:23,720 --> 00:30:27,760 Speaker 1: macarons were also evolving. Macarons at the time were typically 463 00:30:27,760 --> 00:30:32,240 Speaker 1: purchased in pairs placed flat against each other like a sandwich. 464 00:30:33,040 --> 00:30:35,920 Speaker 1: So much like a sandwich that a French baker and 465 00:30:35,960 --> 00:30:40,480 Speaker 1: several take credit for this, yes, including Pierre de Fontaine 466 00:30:40,920 --> 00:30:44,600 Speaker 1: and Cloud Gerbay, got the idea of adding a filling 467 00:30:44,920 --> 00:30:50,000 Speaker 1: to the two cookies, and this filling was either an 468 00:30:50,080 --> 00:30:55,000 Speaker 1: almond paste or gash called la macaron partisian or la 469 00:30:55,040 --> 00:31:00,400 Speaker 1: macaron jerbet. These sandwich style macarons spread quickly, pretty quickly. Uh. 470 00:31:00,440 --> 00:31:03,480 Speaker 1: Both styles of macrons are still popular in France, like 471 00:31:03,680 --> 00:31:07,560 Speaker 1: getting the single cookie um or getting the sandwich, while 472 00:31:07,600 --> 00:31:11,840 Speaker 1: in the US macaron typically refers pretty much exclusively to 473 00:31:11,920 --> 00:31:16,440 Speaker 1: the sandwich kind. Uh. And then macaroni of course, refers 474 00:31:16,480 --> 00:31:19,880 Speaker 1: to the elbow shaped pasta, which comes from that whole 475 00:31:19,880 --> 00:31:25,560 Speaker 1: pasta aspect of this word. Right. Yes, yes, a lot 476 00:31:25,600 --> 00:31:30,160 Speaker 1: of etymological confusion in this one. De Froonton's cousin worked 477 00:31:30,200 --> 00:31:34,640 Speaker 1: at Parisian bakery Lade, and he was a big part 478 00:31:34,680 --> 00:31:39,400 Speaker 1: of popularizing macrons Perisyan as well as innovating with colors 479 00:31:39,440 --> 00:31:43,920 Speaker 1: and flavors. And this bakery is still around and still 480 00:31:43,960 --> 00:31:47,640 Speaker 1: a huge deal. Um. They have things like seasonal flavors 481 00:31:47,760 --> 00:31:51,040 Speaker 1: and they advertise in French editions of magazines like Vogue 482 00:31:51,040 --> 00:31:55,080 Speaker 1: and l like next to fancy watches and persons. Yeah, 483 00:31:55,840 --> 00:31:59,600 Speaker 1: it's a whole big deal. But until recently, like until 484 00:31:59,640 --> 00:32:03,720 Speaker 1: like the night teen eighties, flavors were fairly standard, like 485 00:32:03,720 --> 00:32:07,520 Speaker 1: like just like vanilla, chocolate, coffee and raspberry um and 486 00:32:07,920 --> 00:32:12,320 Speaker 1: not changed. In the nineteen eighties, this parason partissary called 487 00:32:12,320 --> 00:32:15,400 Speaker 1: oh how would you say that? Annie, full sean full 488 00:32:15,440 --> 00:32:19,440 Speaker 1: sean Um, they started offering more innovative things like like 489 00:32:19,440 --> 00:32:22,720 Speaker 1: like olive oil flavored macaron and um and a throwback 490 00:32:23,120 --> 00:32:28,960 Speaker 1: to uh to previous times rose flavored macaron. Oh, I 491 00:32:29,080 --> 00:32:33,240 Speaker 1: see what they did there? See In two thousand and six, 492 00:32:34,000 --> 00:32:39,280 Speaker 1: Sofia Coppola's Phil Marie and Twinette. Yes, I haven't seen this, 493 00:32:39,320 --> 00:32:44,560 Speaker 1: but okay, they featured pyramids of Macaron's. Yeah, and the 494 00:32:44,600 --> 00:32:49,000 Speaker 1: popularity of Macaron's skyrocketed in places like North America, Japan, 495 00:32:49,280 --> 00:32:53,480 Speaker 1: South Korea, and China after that. Uh, some people attributed 496 00:32:53,520 --> 00:32:55,480 Speaker 1: to the movie. I'm sure it's not all because of 497 00:32:55,520 --> 00:32:59,440 Speaker 1: the movie, but I think the movie helped. I would 498 00:32:59,480 --> 00:33:02,600 Speaker 1: agree with the point. I would certainly agree with that. Um. 499 00:33:02,640 --> 00:33:06,800 Speaker 1: And I remember like two thousand eleven ishes when I 500 00:33:06,840 --> 00:33:09,680 Speaker 1: was like, oh, this is a whole thing happening here 501 00:33:09,840 --> 00:33:13,120 Speaker 1: with the macarrol Yeah. I don't think I knew what 502 00:33:13,160 --> 00:33:18,000 Speaker 1: one was before that. Huh. I Oh, I can't remember 503 00:33:18,080 --> 00:33:22,480 Speaker 1: when I would have first become familiar with them, um, 504 00:33:22,840 --> 00:33:26,560 Speaker 1: having having a father who was a chef and and 505 00:33:26,720 --> 00:33:31,400 Speaker 1: had done some time in uh in French cooking. Yeah, 506 00:33:31,560 --> 00:33:34,960 Speaker 1: like I don't know, but but but at any rate, Um, yeah, 507 00:33:35,240 --> 00:33:39,600 Speaker 1: when when Marie Antoinette came out a lottery created a 508 00:33:39,800 --> 00:33:44,520 Speaker 1: rose and Annis flavor for the film. And uh, That's 509 00:33:44,520 --> 00:33:47,120 Speaker 1: not the only thing they've appeared in by far. Macrons 510 00:33:47,160 --> 00:33:50,600 Speaker 1: have also been in things like Gilmore Girls, Uh, The 511 00:33:50,640 --> 00:33:56,680 Speaker 1: Great gasby Farrell released two limited editions of machererol cola 512 00:33:56,800 --> 00:34:01,200 Speaker 1: and peanut butter. Now, some places reported and I couldn't 513 00:34:01,200 --> 00:34:03,920 Speaker 1: find this. I'm sure if I had like more time 514 00:34:03,960 --> 00:34:07,040 Speaker 1: to google, the answer is out there. But some people 515 00:34:07,080 --> 00:34:10,719 Speaker 1: reported that they were one flavor cold and peanut butter, 516 00:34:10,800 --> 00:34:17,600 Speaker 1: while others said two flavors cola. Yeah. So if anyone 517 00:34:17,640 --> 00:34:23,680 Speaker 1: knows the answer to this very important question, please, oh 518 00:34:23,719 --> 00:34:28,360 Speaker 1: I love this. McDonald's, McDonald's and MC cafes in France 519 00:34:28,360 --> 00:34:34,200 Speaker 1: started selling mackearon in two thousand seven. Um Starbucks followed 520 00:34:34,239 --> 00:34:39,680 Speaker 1: soon after, and Fauchant responded with a seasonal flavor of 521 00:34:39,800 --> 00:34:48,280 Speaker 1: quote catch up with Pickle burn I Love It, slap 522 00:34:50,960 --> 00:34:54,799 Speaker 1: um Hey saco Ogitas book I Love Macaron came out 523 00:34:54,840 --> 00:34:58,640 Speaker 1: in two thousand nine. That same year, two French expass 524 00:34:58,680 --> 00:35:02,040 Speaker 1: opened the macharon and the United States and they were 525 00:35:02,080 --> 00:35:07,680 Speaker 1: selling an annual eleven million dollars in sales. Yeah, and 526 00:35:07,760 --> 00:35:14,160 Speaker 1: recently they introduced a mobile food cart Macarround food Cart. Yeah. Uh. 527 00:35:14,200 --> 00:35:19,680 Speaker 1: These days there is a big push for vegan macaron uh, 528 00:35:19,760 --> 00:35:23,520 Speaker 1: and also a lot of focus on packaging making it 529 00:35:23,600 --> 00:35:27,840 Speaker 1: more environmentally friendly. And yeah, all the trend may have 530 00:35:28,000 --> 00:35:31,840 Speaker 1: died down. Uh, macaron are still going strong. They haven't 531 00:35:32,080 --> 00:35:36,920 Speaker 1: experienced the same kind of cataclysmic uh loss of interest 532 00:35:37,040 --> 00:35:43,160 Speaker 1: like cupcakes did. Cupcakes. I've never given you up, Cupcakes. 533 00:35:43,280 --> 00:35:48,080 Speaker 1: I still love you, but yeah, I know, unlike many 534 00:35:48,239 --> 00:35:53,920 Speaker 1: cupcake restaurants cupcake bakeries that just completely folded. Um, I 535 00:35:54,200 --> 00:35:57,120 Speaker 1: don't know. Yeah, you still definitely see a macaron out there. 536 00:35:57,680 --> 00:36:00,399 Speaker 1: You do. In fact, in our very office ding, which 537 00:36:00,440 --> 00:36:03,440 Speaker 1: we have not been into months and months, there as 538 00:36:03,480 --> 00:36:08,640 Speaker 1: a macaron place. The cupcakes, I don't it was a 539 00:36:08,680 --> 00:36:11,640 Speaker 1: full It was a full on French partissari um. So 540 00:36:11,880 --> 00:36:14,239 Speaker 1: they had a number of things. But I would walk 541 00:36:14,320 --> 00:36:16,919 Speaker 1: past that case and and there and they are so 542 00:36:17,080 --> 00:36:20,759 Speaker 1: pretty and like so colorful and so small, and you're like, oh, man, 543 00:36:20,960 --> 00:36:24,319 Speaker 1: like I could spend three dollars on a cookie right now, 544 00:36:25,160 --> 00:36:29,239 Speaker 1: um or however much it was. And yeah, um, I 545 00:36:29,280 --> 00:36:31,120 Speaker 1: think I think I did buckle and buy a few 546 00:36:31,160 --> 00:36:35,080 Speaker 1: one day. Yeah, I definitely bought some. I did like 547 00:36:35,120 --> 00:36:37,160 Speaker 1: a tour of our our office all the food in 548 00:36:37,200 --> 00:36:38,799 Speaker 1: our office once with a friend and we just got 549 00:36:38,840 --> 00:36:41,279 Speaker 1: a bunch of random stuff. And I know Macaron were 550 00:36:41,320 --> 00:36:45,920 Speaker 1: there that there is something about him that they're so 551 00:36:45,960 --> 00:36:48,799 Speaker 1: pretty and I don't know, and you know it's not 552 00:36:48,880 --> 00:36:51,520 Speaker 1: like well in my case, I don't get them hardly ever, 553 00:36:51,600 --> 00:36:55,800 Speaker 1: so when I do, it just what a little delight. Yeah. 554 00:36:55,960 --> 00:36:58,640 Speaker 1: They're just so airy but also crispy but also chewy, 555 00:36:58,719 --> 00:37:02,279 Speaker 1: and then they're melty and they're so flavorful. Uh. They're nice. 556 00:37:02,400 --> 00:37:05,120 Speaker 1: They're just nice and I just like them. Me too, 557 00:37:05,600 --> 00:37:07,520 Speaker 1: Me too. That's what we have to say about the 558 00:37:07,520 --> 00:37:11,680 Speaker 1: macaron that is um And we do have some listener 559 00:37:11,719 --> 00:37:14,480 Speaker 1: mail for you. We do, but first we have a 560 00:37:14,560 --> 00:37:25,439 Speaker 1: quick break for a word from our sponsor and we're back. 561 00:37:25,480 --> 00:37:28,920 Speaker 1: Thank you sponsor, Yes, thank you, and we're back with 562 00:37:30,400 --> 00:37:41,480 Speaker 1: listener very and delightful. M. Cody wrote, I recently listened 563 00:37:41,480 --> 00:37:43,880 Speaker 1: to your episode on the ice cream Man and their jingles, 564 00:37:43,880 --> 00:37:45,920 Speaker 1: which was very reminiscent of what I grew up with 565 00:37:46,000 --> 00:37:48,200 Speaker 1: as a kid. However, when I moved to oh Maha 566 00:37:48,400 --> 00:37:51,240 Speaker 1: as an adult, I started hearing this bell chiming every 567 00:37:51,239 --> 00:37:53,760 Speaker 1: evening around the same time in my neighborhood. I thought 568 00:37:54,080 --> 00:37:56,759 Speaker 1: maybe it was a factory letting out nearby. Then one 569 00:37:56,840 --> 00:37:58,920 Speaker 1: day I saw an ice cream van driving that was 570 00:37:59,000 --> 00:38:02,280 Speaker 1: making the noise. My then girlfriend now wife said, oh, 571 00:38:02,320 --> 00:38:05,280 Speaker 1: look that's the ding ding Man. After doing more research, 572 00:38:05,320 --> 00:38:07,520 Speaker 1: I found out that's what everyone in o Mahaw cost, 573 00:38:07,560 --> 00:38:10,719 Speaker 1: these little vans driving around dinging their bells. There is 574 00:38:10,760 --> 00:38:13,960 Speaker 1: no such thing as the ice cream Man. I don't 575 00:38:14,040 --> 00:38:17,080 Speaker 1: know how widespread this regionalism is, but I found it 576 00:38:17,160 --> 00:38:21,759 Speaker 1: kind of adorable. That's amazing. I never heard of that. 577 00:38:22,560 --> 00:38:27,719 Speaker 1: I love. Oh, that's so great the ding ding man. 578 00:38:28,560 --> 00:38:34,160 Speaker 1: But in this context, yes, And if anyone else has 579 00:38:34,160 --> 00:38:37,000 Speaker 1: a regionalism or knows more about this regionalism, please right 580 00:38:37,040 --> 00:38:39,080 Speaker 1: and I would love to find out that the ice 581 00:38:39,080 --> 00:38:43,279 Speaker 1: cream man goes by various epithets, many names, like like 582 00:38:43,360 --> 00:38:51,200 Speaker 1: Santa Claus. You know I go by many names. Rose wrote, 583 00:38:51,680 --> 00:38:54,000 Speaker 1: enjoyed your episode on ice cream trucks and it brought 584 00:38:54,000 --> 00:38:56,799 Speaker 1: back one of my favorite mom stories. When I was 585 00:38:56,840 --> 00:38:59,440 Speaker 1: home on maternity leave with my second child, we had 586 00:38:59,440 --> 00:39:02,520 Speaker 1: an ice cream truck that came by every day and 587 00:39:02,520 --> 00:39:05,439 Speaker 1: stopped at the house across the street. Four kids lived there. 588 00:39:05,800 --> 00:39:08,160 Speaker 1: Keep in mind this means we couldn't see the side 589 00:39:08,200 --> 00:39:09,919 Speaker 1: of the truck with the window where the ice cream 590 00:39:10,000 --> 00:39:13,160 Speaker 1: was purchased and handed out, important for later. Every parent 591 00:39:13,280 --> 00:39:15,520 Speaker 1: knows that limiting the amount of ice cream eaten by 592 00:39:15,520 --> 00:39:18,040 Speaker 1: a child can be an ongoing challenge, and with a 593 00:39:18,120 --> 00:39:20,680 Speaker 1: daily visit of the ice cream truck could quickly lead 594 00:39:20,719 --> 00:39:23,160 Speaker 1: to tears when you can't buy from the fun ice 595 00:39:23,160 --> 00:39:25,400 Speaker 1: cream truck. Add to that the fact that when you 596 00:39:25,440 --> 00:39:27,319 Speaker 1: have a new baby at home, you are just so 597 00:39:27,480 --> 00:39:30,600 Speaker 1: very very tired all the time and perhaps not on 598 00:39:30,680 --> 00:39:33,040 Speaker 1: top of your mommy game. So when my two and 599 00:39:33,080 --> 00:39:35,520 Speaker 1: a half year old asked, mom, what is that truck 600 00:39:35,600 --> 00:39:37,799 Speaker 1: as it stopped across the street, Yes, it did have 601 00:39:37,840 --> 00:39:40,520 Speaker 1: pictures of ice cream all over it, but clearly that 602 00:39:40,560 --> 00:39:43,440 Speaker 1: wasn't a clue to her. I heard myself say, that 603 00:39:43,600 --> 00:39:46,320 Speaker 1: is the music truck. It drives around and plays music 604 00:39:46,400 --> 00:39:50,719 Speaker 1: so people can dance and be happy. This led two 605 00:39:50,760 --> 00:39:53,240 Speaker 1: weeks of going out front when the ice cream truck 606 00:39:53,280 --> 00:39:55,920 Speaker 1: came by for my daughter to dance in the driveway 607 00:39:56,080 --> 00:40:00,959 Speaker 1: while the other neighborhood kids purchased an ate ice cream. Yes, 608 00:40:01,000 --> 00:40:03,560 Speaker 1: I did feel guilty about my lie some days, but 609 00:40:03,680 --> 00:40:06,239 Speaker 1: she was happy until the day she was playing with 610 00:40:06,280 --> 00:40:08,279 Speaker 1: a five year old who lived next door and we 611 00:40:08,360 --> 00:40:11,520 Speaker 1: heard the music announcing the truck was coming. My daughter says, Oh, 612 00:40:11,560 --> 00:40:14,320 Speaker 1: the music truck is coming, Let's go dance. The neighbor 613 00:40:14,400 --> 00:40:17,640 Speaker 1: child gives her a strange look and says, it is 614 00:40:17,680 --> 00:40:21,319 Speaker 1: the ice cream truck. Don't you want ice cream? The 615 00:40:21,480 --> 00:40:24,880 Speaker 1: look on my daughter's face was priceless as she turned 616 00:40:24,920 --> 00:40:31,760 Speaker 1: to me and said, Mommy, cover blown and not willing 617 00:40:31,800 --> 00:40:35,000 Speaker 1: to admit my little lie. I say, well, yes, I 618 00:40:35,080 --> 00:40:38,439 Speaker 1: do think some music trucks sell ice cream. Why don't 619 00:40:38,520 --> 00:40:41,080 Speaker 1: we go see about this one? And then I had 620 00:40:41,120 --> 00:40:43,640 Speaker 1: to do some actual parenting, explaining that we can't buy 621 00:40:43,680 --> 00:40:46,640 Speaker 1: ice cream every day, it is a sometimes treat, etcetera. 622 00:40:47,280 --> 00:40:50,840 Speaker 1: She still can't believe I told her that lie. But 623 00:40:50,880 --> 00:40:53,279 Speaker 1: it was a glorious couple of weeks of dancing in 624 00:40:53,280 --> 00:40:55,799 Speaker 1: the driveway to the music of the music truck with 625 00:40:55,840 --> 00:40:58,600 Speaker 1: no discussions of ice cream buying, and a mom has 626 00:40:58,640 --> 00:41:00,120 Speaker 1: got to do what a mom has got to do. 627 00:41:01,360 --> 00:41:06,560 Speaker 1: Bonus note, without any words lies encouragement on my part um. 628 00:41:06,600 --> 00:41:08,600 Speaker 1: At the same age, she also loved to go out 629 00:41:08,640 --> 00:41:11,160 Speaker 1: to the driveway and wave, dance and smile at the 630 00:41:11,200 --> 00:41:13,920 Speaker 1: garbage men as they did their route. I'm sure it 631 00:41:14,000 --> 00:41:15,799 Speaker 1: made their day. And I took her out whenever she 632 00:41:15,840 --> 00:41:18,080 Speaker 1: heard the truck and asked, but I have no idea 633 00:41:18,120 --> 00:41:20,560 Speaker 1: where she got that idea, and I always felt a 634 00:41:20,600 --> 00:41:22,839 Speaker 1: bit awkward as she encouraged me to dance and wave 635 00:41:22,960 --> 00:41:28,759 Speaker 1: at the garbage men too. That's beautiful, she sounds awesome. 636 00:41:30,840 --> 00:41:34,799 Speaker 1: That's so great all all around, all around, I think 637 00:41:34,920 --> 00:41:39,680 Speaker 1: no one can blame you. No, no, I mean reading this, 638 00:41:39,920 --> 00:41:44,960 Speaker 1: I had never really considered how uh frustrating that might 639 00:41:45,000 --> 00:41:54,040 Speaker 1: be for parents. Not today, not today, you can't have 640 00:41:54,200 --> 00:42:00,200 Speaker 1: more ice cream today? Yeah? No, that is all around, 641 00:42:00,320 --> 00:42:08,760 Speaker 1: completely solid and a nice little workout, fun times for had. Yeah, delightful, delightful, 642 00:42:09,400 --> 00:42:17,239 Speaker 1: like an occasional ice cream cone exactly. Thanks so much 643 00:42:17,239 --> 00:42:19,640 Speaker 1: to both of them for writing. If you would like 644 00:42:19,719 --> 00:42:22,440 Speaker 1: to write to us, you can our email is hello 645 00:42:22,520 --> 00:42:25,800 Speaker 1: at savor pod dot com. We're also on social media. 646 00:42:25,880 --> 00:42:29,200 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 647 00:42:29,239 --> 00:42:31,239 Speaker 1: savor pod, and we do hope to hear from you. 648 00:42:31,680 --> 00:42:34,320 Speaker 1: Savor is production of I Heart Radio. For more podcasts 649 00:42:34,400 --> 00:42:36,600 Speaker 1: my heart Radio, you can visit the I Heart Radio app, 650 00:42:36,719 --> 00:42:39,560 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 651 00:42:39,960 --> 00:42:43,440 Speaker 1: Thanks as always to our superproducers Dylan Fagin and Andrew Howard. 652 00:42:43,640 --> 00:42:45,319 Speaker 1: Thanks to you for listening, and we hope that lots 653 00:42:45,360 --> 00:42:46,680 Speaker 1: market things are coming your way.