You are not currently logged in.
Access JSTOR through your library or other institution:
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
You can always find the topics here!Topics: Almonds, Cookies, Nuns, Sugars, Pastries, Eggs, Coconuts, Baking, Convents, Powdered sugar
Were these topics helpful?See something inaccurate? Let us know!
Select the topics that are inaccurate.
Preview not available
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 The phenomenon of the macaron parisien, a newer version of the traditional macaron that has been causing quite a stir in Paris, is also examined.