Historically, macarons have been a symbol of luxury and nobility.

As the history of macarons evolved, they became more and more popular, with their colorful, fresh, and delicate texture and delicate shape.

In the past, the most critical of macarons was that they were too sweet.

But nowadays, the filling of macarons is becoming more and more refreshing, and it is not as sweet and heavy as before.

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

Bitter coffee, black chocolate, sour lemon, and salty sea salt caramel can effectively balance the sweetness of the macarons themselves.

Another thing is to use tea to go with it.

Macarons are already a popular afternoon tea dessert in Paris, and a cup of Ceylon black tea or Indian Darjeeling is a perfect choice.

Macarons are a baker's nightmare, with no skirt, hollow, crumbling, or cracking, any of these defects can ruin a macaron.

In all fairness, macarons are not very difficult to make and are common in baking, but the low yield of macarons is due to the many uncontrollable factors that go into making them.

The ratio of ingredients, equipment, skills, weather, the humidity of the air, and the control between the millimeters all depends on the experience accumulated by the pastry chef.

It is said that even the most famous pastry chef cannot guarantee the success of every macaroon, so macaroon is regarded as the index product of a dessert store.

The origin of the macaroon is not known, but it was probably brought to France from Italy by Catherine de Medici and her pastry chef.

In the beginning, macarons were just plain little almond cookies with no filling.

In 1900, a dessert chef named Pierre Desfontaines creatively added a choc-choc sauce between two almond rounds, and the "Paris macaron" was born.

The Parisian tearoom, Ladurée, where this chef worked, has since been known as the birthplace of the French macaron.

When macarons were first introduced to France, they were very different from today's macarons.

After the almond cake came to France, a large number of French chefs competed to make this dessert.

At the same time, imaginative French chefs also try to add different fruits and jams to macarons, or even coffee and coquilles to create colorful colors.

In this way, marzipan became the macarons of the 21st century. In this way, macarons, which were developed in France, are strongly labeled as French.

Therefore, macarons are not only a dessert and a portion of beautiful food, but also a culture.

Do you like macarons?