Macarons are very ancient; some have traced them back to 791 in Cormery. One legend says the macaron was introduced in France by one of Catherine de Medici’s chefs. However, records show she never had any Italian chefs while in France. Originally from Venice, Italy, these little cookies are today firmly anchored in many cities across France.
In Nancy, the macaron was particularly popular in the 17th century, where they were made by religious Carmelites who strictly followed the precepts of Saint Teresa of Ávila: almonds are suitable for these girls who eat no meat.”
Today, Chef Pierre Hermé is arguably the most famous of the Macaron Masters. His flavor inventions run the gamut from simple chocolate to lime-basil to milk chocolate- Earl Gray tea to foie-gras and chocolate, and even Osetra caviar- walnut Brandy!
Macarons are best 24-48 hours after they're made, kept refrigerated, but eaten at room temperature. The shell should be crispy, and its color or decoration should be related to the flavor. Inside the shell should be moist and chewy when biting into the shell but mostly flavorless. The flavors come from the filling. They should be very light in sugar to offset the sweetness of the shell. The flavors should be pure, frank, and complementary.
