Acronyms that contain the term macaronage 

macaronage

A macaron ( MAK-ə-RON, French: [makaʁɔ̃] (listen)) or French macaroon ( MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. The macaron has been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

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