Here are today’s five food facts about Macaroons:
- 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.
- 1980 Cook’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.