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The Macaron and Madame Blanchez
Vol. 9, No. 2 (Spring 2009), pp. 14-18
Published by: University of California Press
Stable URL: http://www.jstor.org/stable/10.1525/gfc.2009.9.2.14
Page Count: 5
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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 The phenomenon of the macaron parisien, a newer version of the traditional macaron that has been causing quite a stir in Paris, is also examined.