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The History of Macarons
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What is a Macaron?
Where Macarons Originated
Macarons vs Macaroons
The French Macaron has an almond, sugar and egg whites shell. The shells have a light, crunchy texture on the outside and they are slightly chewy on the inside.
These shells are held together by a filling, usually made from a ganache butter-cream, meringue or jam.
Macarons, without filling, first appear in Italy in 1533 at the beginning of the twentieth century when Pierre Desfontaines credited the “double-decker macaron” when he had the idea to fill them with creamy ganache and to stick the two cookie pieces together.
Macarons are like sandwiches with meringue filling. The outside is crusty and the inside is chewy. This kind is found in France.
Macaroons are made from coconut and they look like a biscuit. They are most commonly found in the United Kingdom.
How Macarons Came to France
Sources
https://en.wikipedia.org/wiki/Macaroon
http://www.madmacnyc.com/history-of-macarons
http://www.lespetitsmacarons.com/History.html
Eventually, macaroons came to France in 1792 when two nuns who were seeking asylum during the French Revolution baked and sold them in order to support themselves. They nuns came to be know as “The Macaron Sisters”.