The macaron appeared in Europe in the Middle Ages, first in Italy, under the name maccherone. Catherine de Medici is said to have had it served at the wedding of Duke Anne de Joyeuse, in the Ardeche, in 1581.

He appeared in 1660 in Saint-Jean-de-Luz, where a confectioner offered it to King Louis XIV for his wedding. In Paris, it was food officers named Dalloyau who served macaroons to kings beginning in 1682.

Nowadays there are more than 40 regional specialties of macaroons. Small cake made of almonds, sugar and egg white, crispy on the outside and soft on the inside.

Originally, the macaron was just a simple cookie. It was only enriched with jams, spices and liqueurs, then combined two by two in the 1830s. Scented, enriched with jam or buttercream and colored. This new recipe is still a worldwide phenomenon today.