Macaron facts for children

A macaron (pronounced mah-kah-RON) is a delightful French pastry. It consists of a small, round confection crafted from egg white, powdered sugar, granulated sugar, and finely milled almond flour. Often, food coloring is added to achieve its vivid appearance.

Since the nineteenth century, the iconic Parisian macaron has been a sandwich-style cookie. It features a flavorful filling such as ganache, buttercream, or jam nestled between two light meringue shells. These shells are characterized by a smooth dome, a frilled circumference known as the "foot," and a flat base. They are tender, slightly chewy, and dissolve easily in the mouth. Macarons are offered in a wide array of tastes, from traditional options like vanilla and chocolate to more inventive creations.

Understanding the Macaron

Macarons are a petite, colorful sandwich pastry. Each consists of two delicate, crisp shells. These shells are created from a specific blend of whipped egg whites, sugar, and almond flour, baked to achieve a subtly chewy interior.

Sandwiched between the shells is a creamy layer. This filling may be buttercream, a decadent chocolate ganache, or fruit preserves. The contrast between the crisp shell and the soft center defines the macaron's unique appeal. They are celebrated for their vibrant hues and extensive variety of flavors.

Distinguishing Macaron from Macaroon

The terms "macaron" and "macaroon" are frequently confused, but they describe distinct treats. A macaron is the refined, colorful sandwich cookie described here, made primarily with almond flour.

A macaroon (pronounced mah-kah-ROON) is typically a denser, chewy cookie often based on shredded coconut. It has a more rustic appearance and is not a sandwich cookie. In North America, the French spelling "macaron" is commonly used to clearly differentiate between them. Both names originate from the Italian word "maccherone," historically referring to a type of dough.

The Historical Journey of Macarons

The contemporary sandwich macaron was perfected in Paris. However, the concept of almond-based confections has much earlier roots.

Early Origins: Almond Confections

Around 827 AD, Arabs from North Africa introduced nut-based pastries to Sicily. Treats such as fālūdhaj and lauzinaj featured sweet almond paste fillings and were popular in ancient Persia for celebrations like Nowruz. In regions like Sicily and Toledo, Spain, these evolved into sweets like marzipan.

Some culinary historians trace possible macaron origins to a French monastery in Cormery during the 8th century, where simple cookies of egg whites, sugar, and almonds were made. Another narrative suggests they traveled from al-Andalus to Marrakesh in the 11th century and were served during Ramadan.

A common tale attributes the introduction of macarons to France to Catherine de' Medici, an Italian noblewoman who became queen. However, historical accounts do not confirm Italian confectioners in her service who might have brought the recipe.

Macarons Gain Footing in France: Nuns and Patissiers

Macarons rose to prominence in Nancy during the 1790s. Following the French Revolution, two Carmelite nuns, seeking refuge, supported themselves by baking and selling these almond cookies. They became known as the "Macaron Sisters." At this stage, macarons were simple, single-layered cookies without fillings.

The sandwich format emerged in the 1930s, when patissiers began adding flavorful fillings like preserves, spirits, and spices. The modern macaron—two almond meringue discs with a filling—was sometimes called the "Gerbet" or "Paris macaron." Pierre Desfontaines of the renowned Ladurée bakery is often acknowledged for popularizing this form in the early 20th century, though baker Claude Gerbet also claimed its invention. French macaron shops saw a significant surge in popularity across North America during the 2010s.