At the end of a month-long journey around France to learn about the centuries-old almond cookies called macarons, the author interviews Madame Blanchez, a baker who continues to make them in a traditional manner in Saint-Emilion. Her methods and ingredients, along with the history of her recipe and the macaron in general, are discussed. The phenomenon of the macaron parisien, a newer version of the traditional macaron that has been causing quite a stir in Paris, is also examined.
The Macaron and Madame Blanchez
cindy meyers is a writer and editor based in San Francisco and a graduate of Oberlin College, Northwestern University, and Ecole Ritz Escoffier in Paris. In 2007 she received an independent study scholarship from the Culinary Trust's Julia Child Endowment. Since 2004 she has been erratically updating her blog, Food Migration.
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cindy meyers; The Macaron and Madame Blanchez. Gastronomica 1 May 2009; 9 (2): 14–18. doi: https://doi.org/10.1525/gfc.2009.9.2.14
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