These airy jewel-like mini pastries have become very popular in recently years, with pâtisseries competing to create the most beautiful colours and flavours.
Macarons are made with powdered almonds, egg whites and sugar in different flavours, then filled with buttercream or ganache to make a little sandwich, a novelty invented in the early 1920s in Paris, by either pâtisserie Ladurée or Gerbet (both claim the honour). There are even savoury ones made with foie gras.
Carl Marletti makes a famous macaron called Marie Antoinette—made with a raspberry macaron, raspberry confit and fresh raspberries and rose cream.
Images by Nicolas Halftermeyer, Shallowell