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 flavoured, 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, including foie gras.
Macaronade or macaronade d’amandes is a big version, used to make a base or top for desserts such as Nougat de Tours—although not to be confused with macaronade à la sétoise!
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