MACARON, FRANCE

20TH CENTURY

 

OTHER NAMES: Gerbet, Luxemburgerli, they are called "macaroons" when without filling

 

The term, macaron, is derived from the Italian word macarone, maccarone or maccherone. Macaron is a round, sweet meringue-based confection cookie sandwich with filling. The cookie itself has a light, crunchy texture on the outside and slightly chewy on the inside. [1]

 

The cookie (without filling) was documented to firstly appear in Italy in 1533 at the time of marriage of Duc d'Orleans, who became king of France in 1547 as Henry II. Not until the beginning of the 20th century did it became a “double-decker macaron.” It was credited by Pierre Desfontaines who had the idea to fill them with creamy ganache and to stick them together. [2]

 

Today macaron is the most popular cookie in France, particularly in Paris. It also becomes a trendy pastry around the globe with so many variations in different shapes, sizes, colors, flavors, and filling choices.

 

BASIC INGREDIENTS: almond flour, sugar, egg whites, filling

 

Visit MR. MACARON and Les Petits Macarons for more detailed history!