Why exactly the “macarons” sweets? Because it’s difficult to prepare them , they need a careful preparation and to get a satisfactionary result they need dedication, attention to detail,study and production techniques.
This is thechallenge of our Alessandra,self-taught Chef & pastry Chef who runs “Caravan Bar Comunque” ,in our garden and she is also studying to specialize in the preparation of all the desserts served here in the Restaurant & Bistrot. We were talking about macarons. Pastries consisting of two soft and colored small meringues which contain a creamy filling; every color refers to a different taste. The preparation is composed of simple ingredients: egg white,almond flour and icing sugar. But it takes only a minute of distraction to mess up all the final result.
Alessadra loves this challenge.
She probably thought < if I learn to make such a difficult sweet well, probably even simple ones will be much better >. But after some specializaion courses,hours of tests, a lot of tastings (we had to sacrifice ourselves,but we made it for you!!) she is still not happy.
Who knows….will they be perfect when we’ll be lucky enough to welcome you back to the Hotel?
In the meanwhile, we leave you with what seems to be the most reliable story of this delicious treat.
The macarons is typically French , thought in 1930 by Pierre Desfontaines of the parisian Patisserie Ladurée, who had the brilliant idea of joining two macarons shells and stuffing them with a delicious cream-Ancient sources said however that the macarons would have arrived in France thanks to Caterina de’ Medici who commissioned it from an Italian pastry Chef for his marriage with Duke of France in 1533. The macarons was, however , almost only a biscuit , a distant relative of the treat we know today.
