macarons by woops
macarons by woops
macarons by woops
At Woops Macarons and Cookies, we believe that desserts are special. They are that little bright moment breaking a long day, the sweet taste you are left with after eating a hearty meal, comfort for a troubled mind or a broken heart, or simply the perfect companion to a relaxed evening at home. With this in mind, we do everything we can to enhance this experience and make it as enjoyable as ever.
We put our heart and soul into the making of our products. Our macarons and cookies are handmade from scratch with exceptional care. We use the finest quality natural ingredients, free of chemicals and preservatives. All of our products are certified Kosher (Star K- Dairy).
We have done our best to master the art and craft of baking and we are proud to share our products with our customers. We hope you’ll have as much fun indulging in them as we have making them...
You can find us online or at our boutique store at the Holiday Shops at Bryant Park, NYC.
Considered to be the jewel of French pastries, it is surprising to learn that the Macaron was actually born in Italy. The word "macaron" has the same origin as the italian word "macaroni" - both mean "fine dough". And indeed, It was first introduced in 1533 by the chef of Catherine de Medicis at the time of her marriage to the Duc d'Orleans, who later, in 1547 became Henri II king of France. When the royal couple moved to France, it is believed that Cathreine brought along her cooks and bakers who introduced a variety of pastries to the French.
There are many “macaron” legends in France. Some believe that it wasn’t until 1792 that macarons gained fame. According to that legend, it was thanks to two Carmelite nuns seeking asylum in the town of Nancy during the French Revolution who baked and sold macarons in order to support themselves. Their macarons were a simple combinations of ground almonds, egg whites and sugar.
Where ever the true story lies, it is agreed that the flavors and filling of the macarons came much later in the beginning of 20th century, when Pierre Desfontaines, the grandson of Louis Ernest Laduree of the famous French Laduree pastries, had decided to join two macaron shells together with a flavoured ganache and make it a double-decker cookie.
Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.
A good macaron should have a cookie-to-filling ratio of 1:1, and a layer of light and smooth filling of ganache, jam, caramel or buttercream against the cookies.
The cookie surface should be smooth and glossy. The shell should be perfectly round. If eaten alone, the cookie should gently crack in your mouth and give way to moist and tender interior that is only slightly chewy and has no large bubbles or irregular empty pockets.
The flavor of the macaron should be true to whatever it goes by. Lemon should taste like real lemon, pistachio like real pistachio and vanilla like real vanilla. It should be sweet but not too sweet that the sweetness overwhelms the original flavor.
