The history of Macaron

The story of macaron

The macarons appeared in Europe during the Middle Ages. Originally composed of almonds, sugar and egg whites, they were born in the VIII th century in a Venetian monastery. Before being united two by two, these little cakes presented themselves individually.

It was at the Renaissance that these delicacies were introduced in France by Catherine de Medicis, on the occasion of her marriage with the Duke of Orleans, future King of France.

The basic recipe then inspired several regional specialties, such as the macaron of Lorraine that appeared in the eighteenth century under the aegis of the Ladies of the Blessed Sacrament or the macaron of Boulay, created in 1854.

It was in the 1830s, in Paris, that the confectioners had the idea of ​​putting these biscuits together in two by garnishing them with a ganache. This “Parisian macaron" was popularized by the Ladurée house (which is still one of the most famous brands worldwide).

The fashion of macaroons

Over time, the macarons have been diversified in a variety of colors and flavors. There are even salty versions.

If Vanilla, Pistachio, Chocolate, Raspberry or Hazel fragrances are a classic, such brands like Ladurée, Pierre Hermé and even Picard have revisited this dessert in unprecedented forms.

Since the 2000s, we find macaroons whose heart has another perfume than the biscuit: peach-pink, coffee-speculos or even lemon-basil!

In addition, the movie Marie-Antoinette of Sofia Coppola has made known this delicacy all over the world. From Paris to Tokyo, the macaron does not end up delighting our taste buds!

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