Macarons are being made in-house at Maude’s. They’re the newest addition to the after-dinner sweets. This silver-dollar sized confectionary comes out of a predominantly French tradition, adopted from the Italian maccarone or maccherone— the same root as that the word macaroni — meaning fine dough.
The macaron is traditionally characterized by its smooth, domed top, ruffled circumference (referred to as the foot), and flat base. The cookie portion— semi-moist such that it melts in your mouth— is made from a combination of almond powder, egg whites, granulated sugar, powdered sugar, and vanilla.
Our macarons at Maude’s are then layered with a filling of dulce du leche, a milk chocolate caramel with a pinch of sea salt. Plus the added bonus of a touch of Bailey’s.
Maude's macarons with a filling of dulce du leche, a milk chocolate caramel, and a touch of Bailey's too.
- Cookie tops and bottoms
Macarons as far as the eye can see
Adding in the first layer of the delicious dulce de leche filling
A little more
A macaron at Maude's
Meanwhile, the warm weather has the doors wide open
Open doors with trees blooming in the glass reflection
Dining in a glow downstairs
Shadows cast along the wall from the open door and early evening light
In the cool dark of upstairs someone is enjoying a Maude's raw tower
So where did this delicious treat come from? Although the macaron is considered a French confection, there has been much debate about its origins. The confectionary’s appearance in France is often attributed to the arrival of Catherine de Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. And it was tasty enough to develop some serious tenacity amid French desserts. Surviving even the French Revolution, the macaron found its way into First Lady, Martha Washington’s Booke of Cookery and Booke of Sweetmeats in the New World.
In the early 20th century the macaron became a sandwich of cookie and filling, thanks to Pierre Desfontaines, the grandson of Louis Ernest Laduree. Laduree is a legendary pastry and salon de the on the rue Royale in Paris. Laduree is known for their pastel-colored macarons and their whimsical website is worth a look.
King crab legs await
A Maude's plateaux
Tony on the line
At the host stand
Gnocchi a la Parisienne, sage, brown butter
Taste test in the prep kitchen
Bibb lettuce salad