What Are Macarons? The French Almond Sandwich Cookie

Macarons are French almond meringue shells sandwiched with ganache, buttercream or jam. A guide to their history, the feet, and how to keep them fresh.

A macaron is a small French sandwich cookie made of two smooth almond meringue shells joined by a filling of ganache, buttercream or jam. A good one has a thin crisp shell, a chewy interior and a ruffled base called the foot. They come in many colours and flavours, from pistachio and chocolate to rose and raspberry.

History

Almond biscuits called macarons were made in France for centuries, and are often traced back to Italian cooks. The double, filled Parisian macaron is usually credited to the Paris house Ladurée in the early twentieth century, though other bakers made similar sandwiches around the same time. It is not the same as the coconut macaroon.

How they are made

Ground almonds and powdered sugar are folded into whipped egg whites, a step called macaronage. Too little folding and the shells crack; too much and they spread. Piped rounds rest until a skin forms, then bake at a low heat. The rising batter lifts the shell and forms the foot.

Why they taste better the next day

Macarons mature. Filled and left in the fridge for a day, the shells absorb some moisture from the filling and turn chewy inside. Serve them at room temperature for the best flavour.

Crisp, then chewy, then gone.

For gifts and events

Macarons are easy to box, colourful and tidy to eat, which makes them a natural choice for wedding favours, corporate gifts and dessert tables.

Order macarons from Délices

Call us to order macarons or plan it for a gathering: +20 3 486 1432. We're at 46 Saad Zaghloul Street, Raml Station, open daily 8 AM – 1 AM.