historyWikipedia827 · Sicily
The macaron began as almond cakes carried from Persia to Sicily and Spain long before Paris
The macaron's ancestors are almond-based cakes that spread through the medieval Muslim world. Arab troops who occupied Sicily in 827 brought nut-based sweets such as fālūdhaj and lauzinaj, which had been made in Persia for the Zoroastrian New Year. In Sicily and Toledo these developed into almond-paste desserts. The sandwich-style macaron familiar today took shape in Paris in the early 20th century, and in the 1790s two Carmelite nuns in Nancy baked and sold plain almond macarons to support themselves during the French Revolution.
Almond meringue made from egg whites, sugar and ground almonds forms the base. Earlier almond cakes gave the idea of sweet almond filling, and the sandwich form came when bakers joined two discs with jam, buttercream or ganache, which turned a plain cookie into a layered dessert.
The macaron shows how a dessert travels through trade and conquest, passing between cultures before it takes its modern form. Its history is also disputed, with origin claims ranging from an 8th-century monastery in the Loire Valley to a legend about Catherine de' Medici's chef, which records do not support.
Two Carmelite nuns baking macarons to pay for their housing gave them the nickname the Macaron Sisters.
From Wikipedia, the free encyclopedia · text CC BY-SA 4.0
Image: Wikimedia Commons
