Macaron, a romantic name like Paris, is regarded as a luxury in pastries. It used to be a popular and essential dessert in European aristocracy and upper-class society.
The origin of the macaron isn’t clear, but the most common story is that the macaron was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the King Henry II of France. The term “macaron” has the same origin as “macaroni” which both mean “fine dough.”
In the beginning, macarons were simple cookies, made of almond powder, sugar and egg whites. Until the early 20th century, Pierre Desfontaines of the French pâtisserie Ladurée had an idea to fill the macarons cookies with a “chocolate panache” and to stick them together. He also improved the recipe, making its taste more soft and smooth. Since then, macarons became popular. Today, it is recognized that the pâtisseries Ladurée and Pierre Hermé are top two famous brands of macarons.
Macaron is modest, aristocratic, and has a high overlapping of fashion. The pleasure it gives is more than on the taste. Just likes what Pierre Hermé said, “This is the most democratic form of luxury.”