macarons

Macarons are small, round, sandwich-style cookies made from almond flour, powdered sugar, and whipped egg whites. The two shells are typically filled with ganache, buttercream, or jam. Although the term macaron is French, macaroons—coconut-based cookies—are a different treat and should not be confused with macarons.

Two methods are used to make the meringue. The French method folds beaten egg whites into almond flour and sugar, creating a batter that is piped into uniform discs and rested to form a skin before baking. The Italian method whips in a hot sugar syrup for a more stable meringue. Both approaches yield a crisp exterior and a chewy interior when baked at moderate temperatures.

Macarons vary in flavor and color, with fillings such as chocolate ganache, vanilla buttercream, or fruit purée. Common varieties include almond, pistachio, raspberry, and coffee. High-end patisseries have signature combinations, and the cookies are often sold in assortments or as seasonal flavors.

Origin and history are debated. The modern two-shell macaron appeared in France in the 19th century and was popularized by Parisian houses such as Ladurée in the late 1800s. Its roots are traced to earlier European kitchens, with Italian influences cited by some accounts.

Storage: macarons are best consumed within a few days of production. They store well in the refrigerator for several days or can be frozen. They are sensitive to humidity, which can soften the shells.