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Traditional macarons de Nancy. A macaron (/ ˌ m æ k ə ˈ r ɒ n / MAK-ə-RON, [1] [2] French: ⓘ) or French macaroon (/ ˌ m æ k ə ˈ r uː n / MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni.The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'.
Macarons come in even more flavors and flavor combinations than macaroons thanks to their outer shells and fillings, which include ganache and jam. Macaron flavors include: Chocolate
And let us not forgot the most confusing part―boy, are their names really similar. But, as you may have guessed, they are actually not the same cookie. ... Macarons have the same origin as ...
Plant morphology "represents a study of the development, form, and structure of plants, and, by implication, an attempt to interpret these on the basis of similarity of plan and origin". [4] There are four major areas of investigation in plant morphology, and each overlaps with another field of the biological sciences.
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Important general biological observations were made by Robert Hooke (1635–1703) but the foundations of plant anatomy were laid by Italian Marcello Malpighi (1628–1694) of the University of Bologna in his Anatome Plantarum (1675) and Royal Society Englishman Nehemiah Grew (1628–1711) in his The Anatomy of Plants Begun (1671) and Anatomy of ...
Antonie van Leeuwenhoek (1632–1723). The field of microscopy (optical microscopy) dates back to at least the 17th-century.Earlier microscopes, single lens magnifying glasses with limited magnification, date at least as far back as the wide spread use of lenses in eyeglasses in the 13th century [2] but more advanced compound microscopes first appeared in Europe around 1620 [3] [4] The ...