We here at Sucré are self-aware in our obsession with the delicate French cookie. We have the countless battle scars used to perfect our recipe and become one of the best macarons in the country. Yet, we were quite surprised this week to see the debate hit the Wall St. Journal blogs where an article went up discussing how McDonald’s in France is now serving an every-man and scaled-down version of the cookie in its McCafés (backed by ads showing two hands holding the tiny treat like a hamburger)! The manufacturers are world-renowned and legendary French cookie makers and distributors Ladurée and Pierre Hermé. If the macaron was once the “Tiffany’s” of cookies, what does it mean to have it available to all? (And heads up to Yum Sugar quoted in the article. Thanks for naming us a “February to try” item!)
A history of the macaron:
The name of the cookie comes from an Italian word meaning paste, maccarone. While origins are uncertain, some culinary historians claim that macarons can be traced to an Italian monastery. The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici, wife of King Henri II. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaron cookies, and thus became known as the “Macaron Sisters.”
Here at Sucré we say “the more the merrier”. Hey, if McDonald’s wants to serve macarons go for it! Macaroon (English spelling) or macaron (French spelling) we feel it’s about introducing new flavors and treats to our customers and you decide. We get that “for centuries” things were done one way, but that’s not today. Here in New Orleans and in our soon-to-be-opened stores in other cities, we want to appreciate the past while embracing the new. We work hard every day to bring you the best quality ingredients in packages you can afford to take a bite out of and say, “I’m worth it.”
We figure the macaron is a good place to start.