A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron.
Macarons just like any other dessert produced now, is quite different in the past. The past Macarons were plain, simple and was served without any fillings or special flavors in contrary to its complexity now. According to Larousse Gastronomique, a book about gastronomy where most of its content is about French Cuisine, The Macaron was created in 1791. Its fame can be attributed to two Carmelite Nuns who baked and sold Macaron cookies in order to pay for their housing. These two Nuns came to be known as the “Macaron Sisters”. It was around 1930s when macarons began being served with side-by-side with jams, liquors and spices. Nowadays, Macarons are made with two almond meringue discs filled with a layer of buttercream, jam, or with ganache filling.
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