Macarons

Dish information

Macarons, the delicate meringue-based confection, are a celebrated icon of French patisserie, renowned for their vibrant colors, crisp exterior, chewy interior, and delightful fillings. While the origins of the meringue cookie itself can be traced to Italy in the 8th century, the modern French macaron, particularly the Parisian style with its double cookie and ganache or buttercream filling, is largely credited to the Ladurée patisserie in Paris in the early 20th century. Pierre Desfontaines is often cited as the innovator who sandwiched two meringue shells with a layer of chocolate ganache around 1903. The name "macaron" itself is believed to derive from the Italian word "maccarone," meaning paste or dough. Over the decades, macarons have evolved dramatically, moving beyond traditional flavors likechocolate and raspberry to encompass an astonishing spectrum of creative tastes and colors. They represent the pinnacle of French confectionery artistry, requiring precision and finesse in their creation, and have become a globally recognized symbol of Parisian elegance and sweet indulgence.

Timeline

• 1700s

  Italian origins of meringue cookies, precursors to the modern macaron, are noted.

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  1903

  Pierre Desfontaines of Ladurée is credited with creating the first Parisian-style double-filled macaron.

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  1910s

  Macarons become a fashionable item in Parisian tea rooms and patisseries.

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  1950s

  The technique for making macarons becomes more widely known and practiced.

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  1990s

  A resurgence in artisanal patisserie leads to a boom in macaron popularity and creative flavor development.

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  2000s

  Macarons achieve global recognition as a symbol of high-end French sweets.

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  2010s

  Chefs experiment with avant-garde flavors and presentations, pushing the boundaries of the macaron.