Delve into the World of French Pastries: Macarons and Madeleines
Published Jul 11, 2026 · Updated Jul 29, 2026 · Editorial Team
Test your knowledge about the art of French pastry-making, focusing on the delicate macarons and the shell-shaped madeleines.
❓ 10 Questions
⏱️ 5 Minutes
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Question 1 of 100 correct
⏱️ 05:00
QUESTION 1
Besides egg whites and sugar, which ingredient forms the base of a macaron shell?
All Questions in This Quiz
Here is every question waiting for you in this 10-question trivia quiz. Play it in the interactive player above to lock in your answers, see your score and read the explanations.
Besides egg whites and sugar, which ingredient forms the base of a macaron shell?
- A. Ground almonds
- B. Cornstarch
- C. Rice flour
- D. Ground hazelnuts
What is the French term for the process of folding the meringue into the almond and sugar mixture for macarons?
- A. Kneading
- B. Sablage
- C. Tempering
- D. Macaronage
Which flavouring is most traditionally associated with classic French madeleines?
- A. Lemon zest
- B. Coffee
- C. Chocolate
- D. Raspberry
What is the purpose of 'aging' egg whites in macaron recipes?
- A. To reduce sweetness
- B. To increase moisture
- C. To make the whites whip into a more stable meringue
- D. To enhance flavour
Which of the following is NOT a typical macaron filling?
- A. Buttercream
- B. Ganache
- C. Fruit curd
- D. Whipped mousse
Madeleine batter is classically made by which method?
- A. Choux (cooking flour into a paste, then beating in eggs)
- B. Genoise-style (whipping whole eggs with sugar, then folding in flour and melted butter)
- C. Laminating (folding butter into dough in layers)
- D. Rubbing cold butter into flour
Why are macarons best stored in an airtight container?
- A. To keep them from browning
- B. To stop them absorbing moisture and odours from the air
- C. To make the colours brighter
- D. To speed up baking
What are the two baked almond-meringue discs that sandwich a macaron's filling called?
- A. Feet
- B. Shells
- C. Crowns
- D. Ribbons
Madeleines are traditionally best eaten when?
- A. Freshly baked, while still slightly warm
- B. A day after baking
- C. Several days after baking
- D. After freezing and thawing
What is the primary factor that determines the colour of a macaron shell?
- A. Type of flour used
- B. Age of the egg whites
- C. Oven temperature
- D. Food colouring added to the batter
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