French Colorful sweets
French Colorful sweets – Have you ever tasted colorful and beautiful pasta? Are you familiar with the history behind it? In the following, you will be fully acquainted with them. The pasta is colorful, soft and pillowy, and very tasty. These delicious sweets are probably one of the most famous and popular French desserts. Macaroni is produced in different flavors and colors and covers from classic salt caramel to lavender and honey or wild figs and so on. Every year, many professionals go to France to visit the big macaroni producers, Ladurée and Pierre Hermé, but the history behind this simple pastry has not always been so glorious. In the following, we will introduce you to the story behind these delicious foods.
History of Macaroni – French Colorful sweets
First of all, we suggest that you distinguish “Macaron” from another sweet that has a relatively close name, “Macaroon”. French pasta is a beautiful little sandwich made from almond flour, buttercream, and meringue. The first appearance of macaroni in Europe dates back to the Middle Ages. At the time, pasta was the only simple pastry made from almonds, egg whites, and sugar, and was crispy on the outside and soft on the inside. Although the French claim that the roots of this delicacy go back to their country, it was Catherine de ‘Medici who brought it from Italy in the 16th century. Macaroni has been eaten in Venetian monasteries since the eighth century. At that time, because of the shape of this sweet, it was also called the “priest’s navel”. However, the role of France in the history of macaroni is very significant because it was in this country that macaroni became very famous. The first written recipe for macaroni was found in France in the 17th century, and other recipes have emerged since then. You should know that making this delicious dessert is difficult because it can deform very quickly or break its crispy part during cooking.
Macaroni fame – French Colorful sweets
In 1792, two Carmelite nuns sold macaroni to survive the French Revolution. They soon became known as the Macaroni Sisters. In 1952, he named the town Nancy, where the two nuns made pasta, named after them. Over time, different parts of France added this beautiful and delicious sweet to their food. However, the pasta we know today is made from two crispy cookies and a soft nut, which was the invention of the French capital. In the 1830s, Parisian pastry makers introduced the Paris-specific macaroni to the world, which was especially associated with the name “Ladore”. This famous company started its activity in 1862. This sweetness underwent an endless process of change and came in new shapes, flavors, and colors. At the beginning of the 21st century, confectioners introduced macaroni to different flavors, and recently confectioners have also been inspired by classic macaroni and offer flavors such as mint and basil. Macaroni has since spread to other parts of the world, thanks in part to Sophia Coppola’s 2006 film Marie Antoinette, which was surrounded by a mountain of colorful macaroni made by Ladore’s company. Finally, it is not bad to know that macaroni has even one special day in the year: March 20th. This day was first introduced by Pierre Hermès in 2005, but today it is celebrated all over the world, and you can try free samples by visiting the pasta shops and taste this delicious sweet.
Macaroni, perhaps this colorful, soft-tasting pillow, is one of the most famous and popular French desserts. This fruit dessert is offered in a variety of flavors and colors, from the delicious classic caramel to the laundry flavor, honey, and the amazing flavors of figs and even duck liver. Every year, many fans of this dish go to Luduree and Herme to buy pasta, but this small dish was not always so valuable. Below you can read the story of this popular French sweet.
The birthplace of macaroni
First of all, it is better to say that please do not confuse macaroni with macaroni! Macaroni is small lumps of coconut that are made very quickly and are often dipped in chocolate and eaten. But macaroni is a small, delicate sandwich made from pieces of fruit, peanut flour, and butter. To be. Well, now that we understand the difference between the two, it’s better to go to the story of this dish.
The first time macaroni was introduced in Europe was during the Middle Ages. The pasta on offer at the time was a small pastry made from almonds, egg whites, and sugar that was crispy on the outside and soft on the inside. Although the French consider the origin of macaroni to be French, it is said that Catherine de ‘Medici brought the Maccarone from Italy to France in the 16th century, originally prepared in the 8th century in Venetian monasteries. It was, then, because of the shape of this sweet, it was simply called the priest’s navel. However, the role of France in the history of this food can not be underestimated, because it was in this country that the production of this sweet flourished. The first pasta recipe was written in France in the 17th century, and various versions have emerged since then. The important thing is that the pasta is very difficult to cook because it may simply deform or crack its shell during cooking.
Macaroni fame story
In 1792, two Carmelite nuns cooked and sold macaroni to survive during the French Revolution in Nancy, hence the name Macaroni Sisters. In 1952, the city of Nancy named the two nuns after them where they cooked pasta. Over time, different regions of France adopted this recipe as a special and indigenous food. Of course, today’s macaroni, which consists of two fruit cookies that are put together using a soft and flavored cream, was produced in the French capital. In the 1930s, Parisian confectioners introduced Parisian pasta to the world. Most of the food was made by Laduree. This famous company was founded in 1862 by a distinguished person named Louis Ernest Lador, who knew well how to make a great pastry.