Q.
The might macaron has found its way from the secret cookbook stashes of France to baking sheets across the world. Was this colourful, easy-hide treat created to satisfy queenly cravings?

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A.

It was not. Though it inevitably found its way onto royal tea sets, the macaron grew up in humbler kitchens.

During the French Revolution, Sister Marguerite and Sister Marie-Elisabeth – Les Soeurs Macarons – were seeking asylum in the French town of Nancy. Doctor Gormand, the convent physician, offered them refuge.

Soon, the Macaron Sisters were earning their keep by making and selling ground almond meringue cookies. These ‘Macarons de Nancy’ are still famous, and the Benedictine Sisters have been honoured with a street in their name.

We should note that the vanilla macarons of Sister Marguerite and Sister Marie-Elisabeth’s had no filling. It is Louis Ernest Ladurée, who opened his first Paris bakery at 16 rue Royale in 1862, who is credited with creating colourful mini macaron sandwiches held together with flavour-rich ganache or jam.

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Header Photo: Natalia Blauth