Some have traced the macaron’s French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.
It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the “Gerbet” or the “Paris macaron.” Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.
Whoever can be credited with it’s discovery and development we raise a toast to you. We adore these gorgeous and delicious little almond treats.
Sign up to one of our Macaron Classes to find out how to make these treats too. Book here.