Monin Macaroon Syrup
Monin Macaroon Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Macaroons are small biscuits which are usually made from ground almonds, giving them the nutty, buttery flavour that has become so popular among those with a sweet tooth. It is similar to a meringue, but with the added depth of flavour that comes from the almond flour. Macaroon syrup has all the sweet, buttery flavour of a macaroon with notes of roasted almonds. Its a subtly delicious addition to a wide range of drinks including iced tea, fruit punch, cocktails and smoothies and it combines particularly well with flavours such as raspberry and chocolate in a range of desserts.
Where did macaroons come from?
The name macaroon comes from the Italian word maccherone or maccarone and the similarity to macaroni pasta isnt a coincidence the words means paste which refers to the flour and water mixed to make pasta as well as the almond paste which was the main ingredient of macaroons. There are some food historians who believe that the original biscuits were so popular because they held their shape well which meant they could be sculpted into a variety of different designs.
Historians believe that macaroons were first made in an Italian monastery during the 8th or 9th century and there is a theory that the shape of them might have been modelled on the navels of the monks, for reasons which are lost in the mists of time.
The monks are thought to have gone to France in 1533 when they would have had Catherine Medicis pastry chefs working alongside them. When two Benedictine nuns arrived in Nancy in the hope of being offered refuge from the French Revolution, they paid their way by baking macaroons and were known as the Macaroon Sisters.
Macaroons international favourites
There are recipe books featuring macaroons dating back as far as 1725 but there is evidence to suggest that they were around in the early 1300s in Italy and France and before then in Arabic countries such as Syria which were the most abundant producers of almonds at that time. It took nearly 300 years for these delicious biscuits to make it to England, and since then there have been a number of variations on the original recipe.
Macaroons are popular in many different cultures and different countries often have their own regional variations on the minimalist recipe of the originals. Two regions in India, Thoothukudi and Mangalore, share a recipe which uses cashews instead of almonds and these are sometimes known as Tuticorin macaroons.
In Belgium you can buy macaroons which are the result of a collaboration between one of the worlds most renowned chocolatiers and Maison Kitsuné, the fashion label which was founded by one of Daft Punks original patrons. They come in a bento box which is wrapped in a designer scarf, which definitely puts them among the most stylish macaroons on the market.
In Hong Kong, people queued for hours to get a taste of macaroons from the Laduree Bakery in the early days of the branch opening in the Harbour City Mall. The Picasso of Pastry, Pierre Herme opened the branch to take the taste of macaroons to a new market and they proved as popular there as they are throughout the rest of the world.
Macaroons are the perfect combination of delicious almond flavour and indulgent sweetness, and this recipe does the same in a completely different way with equally tasty results.
You will need:
For the crust:
225g of butter
100g of icing sugar
240g of flour
For the filling:
225g of cream cheese
70g of granulated sugar
1 tsp almond extract
For the topping:
200g of icing sugar
55g of softened butter
40ml of milk
20ml of macaroon syrup
40ml of macaroon syrup
100ml of double cream
Whipped cream dispenser
1. Preheat the oven to 175°C and grease a 10cm square baking tin.
2. Make the crust by combining the butter and icing sugar until fluffy, then gently add the flour and mix until just combined into a crumbly mixture which can be pressed into the bottom of the tin and level with the back of a spoon. Bake for around 15 millions until lightly browned, then remove, but leave the oven on.
3. While the crust is in the oven, make the filling by combining the eggs, softened cream cheese and sugar. Whisk together until there are no lumps, then add the almond extract and mix in. Pour the filling over the crust, then bake for a further 15-20 minutes until its set. Remove from the oven and allow to cool completely.
4. While the bars are cooling, combine the ingredients for the topping in a bowl and whisk until smooth before spreading on the top of the cooled bars. Chill in the fridge until the topping has firmed up, then cut into squares.
5. To serve, combine the remaining macaroon syrup with the cream in a whipped cream dispenser and shake briefly, then squirt a dollop on top of each bar.
These almond flavoured bars are the perfect treat to have with a cup of coffee, as a dessert or whenever you fancy a little bit of luxury.