Created By Italian Monks, Refined By French Pâtissiers
The word macaron is derived from the Italian word, maccherone, meaning fine dough.
It’s believed that the macaron cookie was born in Italy and brought over to France as early as 1533 by Catherine di Medici, a noblewoman from Florence who married the future King of France, Henri II. The first macarons were very simple cookies made of sugar, almond flour and egg whites.
Over time, different regions in France adopted the recipe but the macaron as we know it today didn’t come about until the 1890s, at the Parisian confectioner La Maison Ladurée. Pierre Desfontaines, second cousin to the founder of La Maison Ladurée, began sandwiching buttercream, jam, ganache and compote between cookies. Ladurée remains one of the most popular spots for macarons in Paris – and around the world!
National Macaron Day, March 20, was founded in 2005 at La Maison Pierre Hermé, another Parisian confectioner with locations throughout the world.