The macarons we know and enjoy today have a storied past filled with kings, queens, and asylum seekers. From their humble beginnings and influence from multiple cultures, macarons have survived the war, crossed oceans, and evolved into a familiar sweet treat that is as much craft as it is dessert. The modern macaron, or French macaron, is the result of centuries of tradition, adaptation, experimentation, and culinary skill and should never be confused with its cousin of a similar name, the macaroon. What is the history of the macaron, you ask? Keep reading to find out this delicious treat made its start and then spread throughout the world to become one of today’s most delicious treats.
Not-So-French Beginnings
According to some original accounts, the history of the macaron can be traced as far back as the 9th or 10th-century Arab world. Sweets and baked goods containing almond-based ingredients were introduced in Italy and Spain by Arab troops, who also introduced terminology such as “maccarruni” which referred to numerous ground grain products, including noodles and pastries. There were many variations on the root word referring to pasta and pastries, and the Italians adopted the word “maccarruni” which eventually became “macaron.”
While there is no real certainty as to where the macaron got its original start, it is generally agreed upon that the history of the macaron took a giant leap when, around 1533, Queen Catherine de Medici of Italy brought the delicacy with her (along with her pastry chefs) to France upon marrying King Henry II of France.
Over the next two centuries, the delicacy continued to be enjoyed in France, primarily by royalty and the elite. Then, in 1792, it is widely recognized that two Carmelite nuns named Marguerite and Marie-Elizabeth began baking and selling macarons as a means to support themselves while seeking asylum in Nancy, a small town in northeastern France, during the French Revolution. These two sisters were well-skilled in making pastries and became known as the “Macaron Sisters” or “Macrons de Nancy.” The macarons they made and sold to the commoners, however, were not the cream-filled sandwiches we know today, but rather were more like cookies that soared in popularity and were often called “priest’s bellybuttons.”
I’ll Have a Sandwich, Please!
Another monumental moment in the history of macarons in France came in the 1930s when the modern macaron began to take shape. During this time, macarons began to be served as a small “sandwich” that consisted of two macaron halves with a filling of ganache, jams, or jellies. Depending upon which historical record you find, the credit for creating these first macaron sandwiches either belongs to French chef Pierre Desfontaines or Parisian baker Claude Gerbet. Most accounts on the history of the macaron will give credit to Desfontaines.
Macarons Travel Across the Pond
As the number of Europeans traveling to America in the early 20th century increased, so did the popularity of macarons, and the recipe for authentic French macarons has changed very little. One change in the history of macaron in America was the growing popularity of coconut in the 1900s. Trendy new coconut recipes gave rise to the coconut macaroon, which is notably different from the French macaron.
Over the decades, the popularity of French macaron has increased with the huge variety of colors and flavorings of both cookies and fillings. In the United States, macarons are challenging cupcakes as a favorite treat, and French bakeries and pastry shops are becoming more prominent in major cities nationwide.
Regardless of which path you trace in the history of macarons, thankfully, they all led to the deliciously sweet treat that we know and love today. So, the next time you enjoy your favorite French macaron, be sure to thank all of the people, cultures, and events that played a part in the rich history of the macaron.
According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing.
Rosalie Guillem and Audrey Saba are the founders of Le Macaron Franchise. They have made it their mission to capture the French spirit in each and every one of their delicacies.
Most food historians agree that the macaron–or at least the recipe that inspired the French version of it, was likely brought to France by the Italian-born Queen Catherine de Medici during the early 16th century.
It found its way from Italy to France in 1533 when a chef of Italian noblewomen Catherine De Medicis brought it over to France. Cute macarons were credited to Pierre Desfontaines because of his great idea to fill the cookies with creamy ganache.
macaron, sweet, small, round French sandwich cookie made from meringue, almond flour, sugar, and food colouring and adorned with a variety of fillings including buttercream, chocolate ganache, marzipan, jam, and fruit compote.
French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste.
Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honoured them by giving their name to the Rue de la Hache, where the macaron was invented.
Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.
While there is no real certainty as to where the macaron got its original start, it is generally agreed upon that the history of the macaron took a giant leap when, around 1533, Queen Catherine de Medici of Italy brought the delicacy with her (along with her pastry chefs) to France upon marrying King Henry II of France ...
The first recorded use of macaroon was in 1605–15, and it originated from the Middle French word macaron via the dialectal Italian maccarone (“cake or biscuit made of ground almonds”). So the macaroon comes from the French version of a cookie that originated from an Italian treat.
Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.
While generally considered the least healthy part of the macaron, many of the fillings are derived from natural fruits or can be made with sugar-free and keto recipes. Even with the tasty fillings, macarons are still healthier desserts when compared to other sweets, such as cupcakes.
It is believed that the macaron was actually born in Italy. They were being made in Venetian monasteries since the 8th century. At that time, they were called 'priest's bellybuttons,' due to the pastry's shape.
The crisp, delicate cookie shell gives way to a soft, chewy interior, while the filling provides a burst of creamy sweetness. Additionally, the wide variety of flavors available means that there is a macaron for every taste preference.
Macaron popularity is mainly due to its history. Macarons go way back in France. In fact, it all started back in the 1600s when Catherine De Médicis traveled from Italy to France. She was meant to marry the French king, and wanted to bring her favorite dessert to France: “Macaroni”.
However the first generation macarons were nothing like what we know them to be today. They were simple cookies made of sugar, almond flour and egg whites. They were crunchy on the outside and soft on the inside.
Macarons are the French adaptation of the Italian macaroon, and according to Food Network, they were first created in France after the King's Italian wife brought over a chef from Italy. Therefore they can be traced back to the same origin: that Italian maccarone “cake or biscuit.”
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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