suzettemarnier
Those very pretty and delicate French cookie sandwich has its origin in Italy. In the middle ages, Catherine de’ Medici likely brought the maccherone to France in the 16th century.
The perfect equilibrium must be conceived to be able to call them macarons. These meringue and almond cookies have a gourmandise texture where the outside is crunchy and inside are soft and it melts with the filling (buttercream, jam, compotes, ganache…).
Popularized by the French, the Macaron Parisien as we know it now was a Parisian creation in the 1830s, what brought together two meringue cookies (not bigger than 3cm/1.18″) with a delicate center filling and known all around the world by Ladureé.
Andrea Ávila