Description

A sweet meringue-based confection made with egg white, icing sugar, granulated sugar and almond meal. The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. We stick to tradition, filling each with fruited or spiced buttercreams.