Macaron is a romantic dessert from France, also known as almond and French cake. It is a French dessert made with egg white, almond powder, granulated sugar and icing and filled with fruit jam or cream. It has a rich taste, crispy outside and soft inside, colourful appearance, delicate and small. Macarons were historically aristocratic food and a symbol of luxury. But as the development of history, Macarons gradually enters ordinary people’s homes, with its profusion colour, Fresh and exquisite taste and small and exquisite modelling win people’s love. The macarons are so layered that when you bite into them, you first taste a thin but crispy crust, followed by a soft, spongy inner layer. Unlike the creamy texture, the tenacity of the marzipan holds up the filling and adds a chewy texture to the soft, greasy filling. A perfect macaron, with a smooth, pocketless surface and a slight shine in the light, has a pretty lace hem at the bottom of the cake. Today, the macaron, a worthy representative of French dessert, is favoured by people worldwide—French bakeries and supermarkets without macaron figures. Macaron is a French dessert known to people, but in fact, the macaron was invented by Italians.
And the specific origin of macarons, there are many versions. Here are two of them
The nun version
According to legend, some vegetarian nuns made macaroons baked with egg whites and almond flour instead of meat, which was the prototype of macarons. The current English word Macaroon derives from the Italian word Maccarone (delicate dough). During the French Revolution, revolutionaries suppressed Catholicism, and the clergy were in bad shape. So the nuns secretly sold their macaroons for a living and gradually spread the macaroons to France.