Who hasn't heard of this famous french pastry shop with a thousand colours? Crunchy thanks to its meringue top and melting inside with its ganache. Whether raspberry, black chocolate, or more exotic flavors such as yuzu-ginger, the macaroon is the must-have of Parisian tea room.
Brought back from Venice by Queen Catherine de Medici for her marriage to the future King of France Henry II, the macaroon takes its name from the Italian word "maccherone" (dough).
At that time, our famous pastry shop bears no resemblance to the gourmet and colourful rounds we know. It is a small cake made of almonds, sugar and egg white, made from a single block.
This pastry will then spread all over France and each region will appropriate and reinvent this famous biscuit.
Macaroons from Nancy, Amiens or Orléans, we find different French specialities bearing the same name, but with very different tastes and recipes.
It was only much later, at the end of the 19th century, that Parisian pastry chefs separated the biscuit into two shells, in order to place a founding heart of butter cream or fruit jam in the centre.
The Maison Ladurée came up with the idea of a sweeter, more fragrant recipe and made it its flagship product. This idea was then taken up again in all the tea rooms frequented by high society, and this is how the Parisian macaroon that we know was born. It is this revisited recipe of the biscuit that will become world famous.
This small biscuit of 3 to 5 cm in diameter with simple ingredients is nonetheless a refined snack, to be enjoyed as a dessert or a snack.
Salted butter caramel, pistachio, coconut, hazelnut... you are sure to find your happiness in the many variations of this sweet. To your taste buds!
Marie from Comme des Français
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