Macaron

What is Macaron?

A macaron is a small, round sandwich cookie made from almond meal, whipped egg whites, and sugar, often tinted with food colouring. Two meringue-based shells are joined by a layer of buttercream, ganache, or jam. The outside is smooth and slightly crisp, while the inside is moist and tender. Each macaron has a ruffled edge called the 'foot'. Flavours range from classic raspberry or chocolate to more unusual or even savoury varieties.

Where does Macaron come from?

The modern macaron as a filled sandwich cookie was developed in Paris in the early 20th century, with both Pierre Desfontaines of Ladurée and Claude Gerbet credited for its creation. Earlier forms date back centuries, with almond-based sweets brought to Sicily by Arab invaders and later spreading through Europe. In France, macarons were first made without filling, and became popular in places like Nancy, where two nuns famously sold them during the French Revolution. The Parisian-style macaron, as known today, appeared in the 1930s.

How is Macaron made?

Macarons are made by beating egg whites into a stiff meringue, then folding in sifted almond meal and powdered sugar. The mixture is piped into rounds and left to rest, forming a skin before baking. There are two main techniques: the French method, which uses uncooked meringue, and the Italian method, which involves hot sugar syrup. After baking, the shells are cooled and paired with a filling such as buttercream, ganache, or jam. Vegan versions use aquafaba instead of egg whites.

How and when is Macaron eaten?

Macarons are typically enjoyed as a snack or with tea, often as a treat in cafés or at celebrations. They are served at room temperature, though they may be chilled. In France, they are a common sight in patisseries and are also given as gifts. The variety of colours and flavours makes them popular for festive occasions and as decorative desserts at parties or weddings.

Kinds of Macaron

Different regions in France have their own traditional macarons, such as the honey and fruit-filled Macarons d'Amiens or the Montmorillon macaron, which has a dedicated museum. In Switzerland, the Luxemburgerli is a lighter, smaller version. In India, Thoothukudi macaroons use cashew nuts instead of almonds. Japan offers peanut-based and wagashi-style versions, while South Korea is known for 'fat-carons', macarons with extra-thick fillings. In the US, pastry chefs experiment with a wide range of flavours.

What Macaron means

Macarons are a symbol of French patisserie and are closely associated with Parisian cafés like Ladurée. The treat is linked to stories of nuns and royal courts, and in some cities, such as Nancy, local history is celebrated through the macaron. Macarons are featured in fashion and pop culture, especially in Japan, and are sold internationally, including at McCafés in several countries. Their colourful appearance and delicate texture have made them a global icon of French baking.

Questions people ask about Macaron

Good reading and sources

• How to cook perfect chocolate macaronsThe Guardian, Article

• Macaron on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data