No need to introduce the macaron but the origin of the famous sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond is controversial. The macaron commonly consists of a ganache, buttercream or jam filling sandwiched between two cookies. Historians agree that it appeared in Italy under the name of maccherone (today Amaretti) in 14th century and then arrived in France later in the 16th century.
Over time, and in different regions the Macaron has seen renewed versions with different shapes, colors and flavours. The Macaron that we all love today has rapidly become one of the most loved and renowned desserts in the entire world.
Inspired by the trends of tomorrow, Ramon Morato, our Cacao Barry Creative Director accepted the challenge to refresh his view and create two recipes:
“On this occasion, we were inspired by a classic recipe of almond macaron with milk chocolate and passion. We have transformed this product and its flavor into a dessert to take with a spoon, using the same ingredients. From a design point of view we wanted to give the product a visual reference that materialized with the form of Macaron cut into a thin layer of milk chocolate. The final idea is to have a modern aesthetic, perfectionist and very clean, as if the product had been manufactured in a 3D printer but through the eyes of a craftsman.”
Tuber melanosporum mac
This Macaron made with black truffle is a product to take in a special, unique moment. The idea is that it is also an ephemeral product that is only served during the fresh truffle season.
The proposal is that only a certain number of units per day are put up for sale and that they are sold in a "unitary" way in an individualized special packaging. The aim is to accentuate this sense of exclusivity and instant luxury during the tasting of this unique product. In the design of the product we have pulverized the Macaron with powdered gold and we have placed flakes of fresh truffle and smoked salt on it.”