Historic French Macarons

A Macaron is a sweet tiny sandwich cookie made with egg white, icing sugar, granulated sugar, almond meal and food coloring. Colorful, crunchy, delicate, macarons can always be seen in cafes and bakery shops all across French. Not to be confused with Macaroons, they are different although both share some ingredients and both names originated from the Latin word maccare. Macaroons are small and slapdash coconut haystacks, and are often dipped in chocolate while enjoying.

The Macaron is a popular French snack that has a long history,  however, its origins lie elsewhere. According to popular beliefs, macarons are considered to be first made in Italy and brought over to France as early as 1533 by the chefs of Catherine de’ Medici of Italy after she married the future King HenryⅡ of France. Then in the 1790s during the French Revolution, two Carmelite nuns baked and sold the macarons in order to pay for their house in Nancy. Thanks to these two sisters, who became known as the Macaron Sisters, the macarons began to gain fame. Before the 1830s, macarons were served as a simple chewy almond cookie without filling cream. Since then the macarons were assembled as two cookies and filled with jelly, spices and creams as we know it now. Some scholars claim that Pierre Desfontaines, the chef of the Ladurée of Paris created it in 1930. After opening the shop, it became known as a place to enjoy wonderful foods as well as have a pleasurable, social experience.

The macarons have endured an endless reinvention process and constantly developed new flavors and colors. The difference of macarons was concentrated on the fillings at the earliest, and then the fillings and biscuits were different in the 21st century. The Macaron Day, a special day for macarons: March 20th of the year. Macaron Day was created in 2005 in Paris by Pierre Herme. On Macaron Day, macaron lovers have a chance to taste different free macaron samples from various bakeries.

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