From Pierre Hermé to Ladurée, Dalloyau and Fauchon, the Parisian macaroon has become a must-have delicacy among the great pastry houses. While the Parisian macaroon is a veritable emblem of the capital's gastronomy, its history is plural. Since its origins in the Middle Ages, this pastry has been produced in numerous versions around the world.
The Macaron takes so many forms that it's sometimes hard to find your way around. So let's start with the most obvious question: What exactly is it? Quite simply, it's an almond cake akin to meringue, with a texture that's both chewy and grainy. Considering that it was created in the Middle Ages, the Macaron that has become so popular in France doesn't actually come fromEurope. It first appeared in the Middle East, before the recipe was widely adopted across the Old Continent, giving rise to numerous regional versions.
The Macaron first made its way to Italy, before conquering the French palate. It is generally believed that it was Queen Catherine De Médicis, of Italian origin, who imported this delicacy to France in the 16th century. The Renaissance marked the advent of theFrench macaron. The Macaron d'Amiens, the Macaron de Joyeuse, the Macaron de Saint-Emilion, the Macaron de Nancy- over the centuries, recipes multiplied all over the country.
Then came the Macaron Parisien, also known as the Macaron Gerbet, which made its appearance in the 19th century. This version of the popular cookie adopts a distinctive Parisian style, with a filling nestled between the two shells. The filling can be buttercream, jam, compote or flavored ganache. Popularized by Ladurée, Dalloyau and Lenôtre, it was later revived by Pierre Hermé, who perfected the recipe in an ever-deeper quest for taste. It's not for nothing that he's nicknamed the Father of the Macaroon!
