The word macaron is derived from the Italian word, maccherone, meaning fine dough.

It’s believed that the macaron was born in Italy and brought to France as early as 1533 by Catherine di Medici, a noblewoman from Florence who married the future King of France, Henry II, along with her Italian Pastry Chefs.

Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery in the centre of France. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron in order to pay for their housing. These nuns became as the “Macaron Sisters”. In these early stages, macarons were served without special flavours or fillings.

It was not until the 1830s that macarons began to be served two-by two with the addition of jams, liquors, and spices.