The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.
The English word macaroon and French macaron come from the Italian maccarone or maccherone.
Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts.
The Scottish macaroon is a sweet confection with a thick velvety centre covered in chocolate and topped with roasted coconut.
In North America, the coconut macaroon is the better known variety.
Today’s Food History
1744 Richard Lovell Edgeworth died. An Anglo-Irish inventor, among his many inventions and innovations were a turnip cutter, various improvements in agricultural machines, and a velocipede.
1790 The first U.S. copyright law was signed by George Washington.
1836 The Waldorf-Astoria Hotel opened in New York City.
1884 Dr. John Harvey Kellogg applied for a patent for ‘flaked cereal’ (corn flakes). It was his brother Will Keith Kellogg who became rich & famous by marketing the new cereal commercially. 1892 Lea & Perrins label was trademarked.
1974 Adelle Davis died. Nutritionist, and author of ‘Let’s Eat Right to Keep Fit.’ She promoted many theories that have been labeled as unfounded and dangerous by the medical community.
1980Cook’s magazine begins publication. Christopher Kimball is the publisher.
1983 Jack Dempsey died. Regarded as one of the greatest boxers, he held the world heavyweight title from 1919 to 1926. He then became a successful restaurateur in New York City.