FRENCH MACARONS: AN ALMOND FLAVORED HISTORY OF THE FAMOUS FRENCH CLASSIC DESSERT

Perfectly round, brightly colored, and fragrant, French macarons have gradually become one of the sweet symbols of France, associated with refinement, elegance, and indulgence. Made from a simple blend of sugar, ground almonds, and egg whites, macarons consist of two delicate shells, crisp on the outside but soft inside, sandwiched together with a filling like jam, chocolate ganache, or a complementary cream. While their image is iconic, their execution is far from easy. Although only three basic ingredients are needed, the technique required to prepare them is complex and must be mastered. Macarons are not just about enjoyment; they represent craftsmanship, artistry, and perfection. Attention to detail is crucial, and instructions must be followed precisely. The only time creativity is encouraged is in terms of flavor and color—there, the possibilities are endless. But macarons were not always as we know them today. Their history is long and full of surprises. Let’s uncover it together.

MACARONS: A JOURNEY WITH AN ALMOND-SCENTED HISTORY

They instantly bring Paris to mind, but historians believe that macarons trace their origins back to Syria, which during the Renaissance—when early forms of macarons emerged—was one of the world’s largest exporters of almonds. In an era of exploration and discovery following the Fall of Constantinople, almonds from Syria began making their way to Europe, finding a place in Italian kitchens. It is here that they also gained their name: the modern term *macaron* likely derives from the Italian word maccarone or maccherone.

From Italy, these oriental almonds arrived in France in the form of a paste, thanks to Catherine de' Medici, the wife of King Henry II. Catherine was queen of France from 1547 to 1559, but her roots were Italian. In the world of gastronomy, she is credited with bringing several Italian dishes to France. Historians believe she may have learned about macarons from her father, Lorenzo de' Medici.

THE FRENCH MACARON: NOBLE OR HUMBLE, ALWAYS DELICIOUS

In France, macarons began gaining more and more popularity, enchanting both the nobility and common people alike. At Versailles, macarons had already become a staple, being served to the King as early as 1682, during the reign of Louis XIV. This tradition continued through the time of Marie Antoinette and Louis XVI.

After the French Revolution, macarons became more accessible to the general public, spreading across various cities in France in different variations. One of the most famous versions in history is the macarons from Nancy. The story goes that, following a decree in 1792 that abolished religious congregations, two nuns began making and selling them. Not only did they earn a living, but they also gained fame, becoming known in history as the “Macaron Sisters” (“Les Soeurs Macarons”).

In the beginning, French macarons were sold without any filling, simply as the shells we recognize today. However, in 1890, Pierre Desfontaines, the nephew of Louis Ernest Ladurée, came up with the idea of sandwiching two macaron shells together with ganache. Since then, Ladurée, located on the famous Champs-Elysées, has become a pilgrimage site for sweets and poetry lovers alike: the birthplace of the macarons as we know them today.

From the renowned Ladurée House came Pierre Hermé, who, after contributing to the expansion of the brand into a luxury pâtisserie chain, set out to create his own brand. However, his contract with Ladurée prevented him from opening a pâtisserie in Paris, so his first confectionery boutique opened in Tokyo in 1998. It wasn't until 2002 that he was able to open a shop in Paris. Pierre Hermé's fame, however, knew no borders: while Ladurée essentially invented the macarons we know today, Pierre Hermé perfected them, elevating them to an art form with extraordinary creativity. His Ispahan macaron, the creation that brought him ultimate recognition, has since become iconic.

To promote these small French delights—if further promotion was needed—the Pierre Hermé House established March 20th as the day to celebrate macarons annually. And because over time they’ve become so deeply rooted in culture...