If you haven’t yet bit into a macaron, one made by a reputed producer especially, you are in for a special treat. Visually, their presentation evokes a rainbow of mouthful delights.
The story of the macaron began in Europe in the Middle Ages. From Italy, it was introduced in France during the Renaissance by Catherine de Médicis and became subject to ever increasing competition of forms and flavors.
In 1660, a pastry chef from the Basque country, offered some of his macarons to Louis XIV for his wedding. Since then at the royal Court of Versailles, the officiers de bouche (food & service domestic workers) made it a part of the menus for kings until Louis XVI and Marie-Antoinette.
In the town of Nancy in the Lorraine region, a special recipe held secret since the 18th century, with a harder crust and a melting filling. Enriched with jams, spices, liquors, the classic two-shelled macaron appeared in 1830.
The macaron became popular in the Quartier latin; the shop Ladurée offers them in pastel tones which indicate their flavor.
The bite itself is a sensual experience, as the crunch rapidly fades into the buttery feel below the ice-thin sparkling crust; then a host of flavors and sensations explode in the mouth.
Macarons come in a myriad of flavors, and the best makers seem striving to outdo each other in the exotic possibilities. Today, Ladurée and Pierre Hermé are two of the most famous producers of macarons, both based in Paris.