One of Damián Betular's numerous specialties are macarons, which are elegant and delicate French pastries.
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A new Sunday and elimination gala arrived at MasterChef. The challenges are becoming harder and the spirits are getting higher with only five players left in the game. One of Damián Betular's specialties and a staple in MasterChef contests, the challenge on Sunday involved making and serving 12 macarons.
The ingredients for a macaroon, also known as a macaron, are egg white, almond flour, sugar, and icing sugar.
Parisian macarons have been served as a biscuit with buttercream, jam, or ganache since the 19th century. The "crown," "pie," or "skirt," as shown on MasterChef, are the flattened dome-shaped top and flat, ruffled base that define this cookie.
The macarons simply melt in your mouth due to their small moisture content. They come in a broad range of tastes, from the conventional (chocolate, raspberry) to the exotic (foie gras, matcha).
The Gerbert macaron, which was developed in the 1880s in the Parisian district of Belleville, is currently the most well-known macaron. They then gained notoriety because to two establishments: the famed Ladurée house, which from the middle of the 20th century gave them one pastel tint or another to separate them based on their preferences, and the Pons tearoom in Paris' Latin Quarter, which is no longer in operation.
That same pastry bakery is credited with creating the macaron as we know it today. End of the 2000s: Peach-pink, lime-basil, praline-yuzu, coffee-spekulatius, pear-orange, etc. macaroni with fillings that tasted different from the dough.