Many people seem to think of macarons as a French pastry, and most think of them as a French dessert.

But they are actually an unmistakably Italian dessert.

It is said that when Catherine Medici, a Florentine noblewoman, married King Henry II of France in the mid-16th century, she suffered from homesickness, so the pastry chef made macarons to win her heart.

It is said that no one in France can be called a true master of desserts if they do not know how to make macarons.

The most criticized thing about macarons in the past was their sweetness. But the truth is that macarons are becoming more and more refreshing and not as sweet and heavy as the old generation of Parisians used to love.

To combat the sweetness of macarons, the first step is to choose the right filling.

Bitter coffee and dark chocolate, sour lemon, and salty sea salt caramel can all be effective in balancing the sweetness of the macarons themselves.

Another thing to do is to serve it with tea.

Macarons are already a favorite afternoon tea dessert in Paris and are perfect with a cup of Ceylon black tea or Indian Darjeeling.

Macarons have been described as the symbol of fashionable desserts. But it was only in France that the macaroon was developed, so we have come to think of it as a French dessert.

It is said to have appeared in Italy in the 8th century and is only known to have been served at regal banquets.

What makes the taste of macarons so appealing is the fact that it is impossible to associate appearance with taste, and the moment you take a bite, you are immediately overwhelmed.

Macarons have been described as the symbol of fashionable desserts. But it was only in France that the macaroon was developed, so we have come to think of it as a French dessert. It is said to have appeared in Italy in the 8th century and is only known to have been served at regal banquets. What makes the taste of macarons so appealing is the fact that it is impossible to associate appearance with taste, and the moment you take a bite, you are immediately overwhelmed.

Some of the macaron fillings have a dominant flavour, such as coffee or mango, but there are also secondary flavours such as mint, fennel, vanilla and so on.

You can obviously taste the main flavour, but most people don't taste these hidden flavours.

They just feel that all the flavours are perfectly blended and they are left wanting more and wondering what spices have been added to them.

We eat macarons as a flavour.

We should not eat macarons in bug bites, but rather chew them slowly and sip them with our lips.

The macarons are rich in flavour and it's best to enjoy them with a pot of good black tea or coffee and a couple of friends to while away the time.

To be fair, macarons are not very difficult to make, they are a common practice in baking.

But the quality of the macarons is very low because there are so many uncontrollable factors in the process - the ingredients, the equipment, the technique, the weather, and the humidity of the air.

It all depends on the experience of the pastry chef. It is said that even the most famous pastry chefs cannot guarantee the success of every macaron, which is why macarons are considered the benchmark of a sweet shop.

The fact that this old-fashioned dessert is still a craze today is precisely what makes the macaroon so appealing.

It has always been modern and trendy, with endless scope for creativity, and dessert makers can draw inspiration from everywhere and play around with it.