A delicious and light “cookie” made with Almond Meal and filled with your choice of Mocha Khalua or Chocolate Ganache. Crunchy on the outside and soft in the inside - a true taste of France.
Almond Meal, Amaretto, Eggs, Sugar
Chocolate Ganache or Mocha Khalua or Vanilla Bean or Caramel
The popular French pastry has its origin in the Arab world. In Ancient Syria it was known as louzieh (almond), as the nut is one of the main ingredients of the desert. The recipe of Macaron was brought to Italy during the Renaissance period with the boom in maritime trade, which also allowed the import of almonds from the Middle-East. The word ‘macaron’ itself comes from Italian ‘macaroni’ or ‘maccherone’ what means ‘the almond paste’. A little round-shaped dessert crossed the French border in 1533 thanks to Catherine de Medici, who became the Queen of France by marrying Henry II. The Macarons soon became popular all over France and each region tried to invent their own unique recipe of the dessert. As such, in Ardèche, the Macarons were served at the wedding of the Duke of Joyeuse in 1581; in the 1600s - at the fairs and holy festivals of Montmorillon; in 1660 the pastry chef Adam made them for King Louis XIV on the occasion of his marriage with Marie-Thérèse in Saint-Jean-de-Luz; starting from the 1682 they were served regularly at the Palace of Versailles; and in the middle of seventeenth century religious communities started preparing them in Nancy . It was not until the nineteenth century, however, that the Macarons became available to mass market and not only to the elite circles. Originally the Macaron was an almond biscuit, crunchy on the outside and soft on the inside. Starting from the 1830s, the recipe changed and the biscuit started being assembled in pairs and filled with jams, liqueurs, creams or ganache in the middle. At the beginning of the twentieth century the Ladurée House of Paris created a colorful Macaron in a shape that we may find it today. Travelling through centuries, the Macarons became a symbol of French patisseries, which later crossed the Atlantic to conquer America. In the 1990s the dessert spread all over the East Coast through New York. In the end of the 2000s the new flavours of the filling were invented. Today we may find the Macarons with peach-rose, lime-basil, praline-yuzu, coffee-speculoos and other flavours. In 2005 the Parisian patissier Pierre Hermé organised the first ever ‘Macaron day’. In 2010 the second edition was organised in New York, what contributed greatly to the notoriety of the famous French pastry by associating it with a charitable action entitled ‘A Gift - a Macaron’. The later editions of the fest were organized in 2017.