The History of Macaron

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Pierre Hermé Paris - Créateur Macarons, Pâtissier, Chocolatier - Pierre Hermé Paris

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Macarons, the famed Parisian cookies, are elegant little sandwiches with two almond and meringue-based shells and butter cream or ganache fillings. They are not to be confused with macaroons, which are dense and shredded coconut-based cookies, often dipped in chocolate. Macaron’s tantalizing colors, elegant styles, perfect two-bite size, and endless taste combinations makes them the ideal option to satisfy a craving. With just one bite, the sense of euphoria quickly spread from your tongue to every single cell of your body.

There are many theories about macaron’s origin. One theory is that, the Italian chefs of Catherine de’Medici, wife of Henry II of France, brought macarons from Italy to France in the 1530s. Other theories said that macarons were created for the wedding of Louis XIV of France and Marie-Theresa of Spain in 1660. Truth or myth, the macarons are considered the royal among all desserts.

The modern macarons were created by Pierre Desfontaines at Ladurée, the famed Parisian tea salon, in the early 20th Century. In 2005, Pierre Hermé, another famous French confectionary house, introduced March 20th as the world “Macaron Day”. In the 2006 movie Marie Antoinette, the Queen of France was seen surrounded by mounds of colorful macarons, linking macarons with the extravagant life style of a French royal. Perhaps in part because of this movie, macarons have since become wildly popular around the world including North America and Northeast Asia.