The History of a Macaron
Macarons, which are commonly mistaken for macaroons, are gluten free treats made out of sugar, almond flour and egg whites. Two crunchy outside shells are filled with a decedent frosting, then squished together. Macarons can be made into as many as one hundred different flavors, which means name a dessert and it more than likely can be made into a macaron. According to legends, the delicacy was introduced to France in 1533 when Queen Catherine de’ Medici of Italy married King Henry II of France, and her pastry chefs brought the macaron recipe back with them. Back then macarons were referred to as, “priest’s bellybuttons.” During this time macarons were considered a very exclusive item just for the royals.
Check out the article below to learn more about the history of macarons!
This article goes into the more in-depth parts about macaron history. Starting with when two Sisters, Marguerite and Marie-Elisabeth, began selling macarons commercially to the general public after losing their home in the days of French Revolutionary chaos and anti-religious fervor. This century old recipe is still being used today! Learn more by clicking the image to the left!