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Introduced in France in the fifteenth century, the macaroon is a pastry of Italian origin. At the time, its name was attributed to other desserts and cakes made with different recipes. Literally, macaroon means thin-crust dough in Italian. This dough, made of ground almonds, sugar, and egg whites, constitutes the original recipe. Born in the Italian Veneto region, this delicious dessert has become extremely popular worldwide. A delicious dessert Initially, macaroons were presented as separate shells. Later on, pastry chefs attached them together in pairs in the standard form we know today. Macaroons are crispy on the outside but soft and fluffy inside. Several French regions including Sault, Amiens, Chartres, or Montmorillon began producing their own recipes. Chief amongst them is the Parisian macaroon. Offered in a multitude of colours and flavours, the recipe can be varied according to taste and preferences. Some people even favour salty macaroons. A ravishing cake Macaroons can be combined with various ingredients to make them as delicious and modern as desired. Parisian macaroons, which are filled with marmalade or cream, are a good example in that respect. Today, it is offered in classic flavours such as chocolate, vanilla, hazelnut, and many others, as well as in new, combined flavours such as lemon basil or green-coffee-speculos. Large chain stores such as Ladurée have made of the macaroon a very attractive, flagship product. Macaroons can be customized at will with cocoa fillings and nut fillings. For additional flavours, one may use compound chocolate for industry use.
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