macaronn.

Brit.

/ˌmakəˈrɒn/, U.S.

/ˌmækəˈrɑn/

Origin: A borrowing from French. Etymon: French macaron.

Etymology: < French macaron (1941 or earlier in this sense: see note), specific use of macaron macaroon n. Compare macaroon n. 4.French macaron is recorded in Rabelais (1552 in Middle French) in a list of desserts. Early recipes (compare quot. 1611 at macaroon n. 2a) usually describe a biscuit made with almonds and egg white. In the late 19th cent. in the United States coconut became a popular addition, giving rise to the biscuit generally called a macaroon (or coconut macaroon ); see macaroon n. 2a. The confection consisting of two biscuits sandwiched together appears to have arisen in the 1930s. It is often attributed to the patissier Claude Gerbet and called a macaron Gerbet (1941 or earlier) or a macaron parisien (1963 or earlier).

A confection consisting of two small, round (usually colourful) biscuits with a meringue-like consistency, made with egg white, sugar, and powdered almonds, sandwiching a jam, buttercream, or ganache filling. Cf. macaroon n. 4.Earlier examples of macaron are more likely to represent uses of macaroon n. 2a; often the word appears as part of a list of confectionery items given without context or definition, making it difficult or impossible to determine the sense.Often used interchangeably with macaroon n. 4.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > confections or sweetmeats > [noun] > other confections or sweet dishes

pionade1302

spinee1381

pokerouncea1450

strawberry cream1523

pannag1540

alkermes1547

sugar-bread1587

snow1597

flammick1600

Norfolk fool1623

fool1653

chocolate cream1702

meringue1706

steeple cream1747

trifle1755

snowball1769

sweet bread1777

marrangle1809

meteor1820

mimpins1820

Nesselrode1835

meringué1845

Swiss cream1845

turban1846

coconut cream1847

panforte1865

yokan1875

bombe1892

Eton mess1896

meringue Chantilly1901

streusel1909

rocky road1920

ringocandy1922

stem ginger1922

dulce de leche1923

kissel1924

some-more1925

cream-crowdie1929

Pavlova cake1929

s'more1934

cranachan1946

sugar-on-snow1947

calavera1948

suji halwa1955

vacherin1960

zuppa inglese1961

brûlée1966

pav1966

delice1967

banoffi1974

macaroon1985

Nanaimo1991

macaron1993

1993 N.Y. Mag. 28 June 129 The marvelous Gerbet macaron... A round of chocolate-almond meringue topping another of chocolate ganache.

2004 Philadelphia June 42/1 Dainty pastel macarons... ‘Not to be confused with macaroons.’

2014 Epicure (Singapore) Feb. 58/2 Pierre Hermé's raspberry-lychee-rose macaron that took the pastry world by storm.

This is a new entry (OED Third Edition, December 2019; most recently modified version published online March 2022).

单词	macaron
释义	macaronn. Brit. /ˌmakəˈrɒn/, U.S. /ˌmækəˈrɑn/ Origin: A borrowing from French. Etymon: French macaron. Etymology: < French macaron (1941 or earlier in this sense: see note), specific use of macaron macaroon n. Compare macaroon n. 4.French macaron is recorded in Rabelais (1552 in Middle French) in a list of desserts. Early recipes (compare quot. 1611 at macaroon n. 2a) usually describe a biscuit made with almonds and egg white. In the late 19th cent. in the United States coconut became a popular addition, giving rise to the biscuit generally called a macaroon (or coconut macaroon ); see macaroon n. 2a. The confection consisting of two biscuits sandwiched together appears to have arisen in the 1930s. It is often attributed to the patissier Claude Gerbet and called a macaron Gerbet (1941 or earlier) or a macaron parisien (1963 or earlier). A confection consisting of two small, round (usually colourful) biscuits with a meringue-like consistency, made with egg white, sugar, and powdered almonds, sandwiching a jam, buttercream, or ganache filling. Cf. macaroon n. 4.Earlier examples of macaron are more likely to represent uses of macaroon n. 2a; often the word appears as part of a list of confectionery items given without context or definition, making it difficult or impossible to determine the sense.Often used interchangeably with macaroon n. 4. ΘΚΠ the world > food and drink > food > dishes and prepared food > confections or sweetmeats > [noun] > other confections or sweet dishes pionade1302 spinee1381 pokerouncea1450 strawberry cream1523 pannag1540 alkermes1547 sugar-bread1587 snow1597 flammick1600 Norfolk fool1623 fool1653 chocolate cream1702 meringue1706 steeple cream1747 trifle1755 snowball1769 sweet bread1777 marrangle1809 meteor1820 mimpins1820 Nesselrode1835 meringué1845 Swiss cream1845 turban1846 coconut cream1847 panforte1865 yokan1875 bombe1892 Eton mess1896 meringue Chantilly1901 streusel1909 rocky road1920 ringocandy1922 stem ginger1922 dulce de leche1923 kissel1924 some-more1925 cream-crowdie1929 Pavlova cake1929 s'more1934 cranachan1946 sugar-on-snow1947 calavera1948 suji halwa1955 vacherin1960 zuppa inglese1961 brûlée1966 pav1966 delice1967 banoffi1974 macaroon1985 Nanaimo1991 macaron1993 1993 N.Y. Mag. 28 June 129 The marvelous Gerbet macaron... A round of chocolate-almond meringue topping another of chocolate ganache. 2004 Philadelphia June 42/1 Dainty pastel macarons... ‘Not to be confused with macaroons.’ 2014 Epicure (Singapore) Feb. 58/2 Pierre Hermé's raspberry-lychee-rose macaron that took the pastry world by storm. This is a new entry (OED Third Edition, December 2019; most recently modified version published online March 2022). < n.1993
随便看	pneodynamics pneogaster pneogastric pneograph pneometer pneometry pneoscope pneu pneum pneuma pneumas pneumata pneumathaemia pneumatic pneumatic cabinet pneumatic caisson pneumatic chemistry pneumatic differentiation pneumatic dispatch pneumatic drill pneumatic duct pneumatic engine pneumatic medicine pneumatic paradox pneumatic pen