Where it comes from
Two distinct macarons exist. The older Macaron de Nancy (1792, made by Carmelite nuns) is a single almond-meringue cookie, no filling. The modern Parisian double-shell version was developed at Ladurée in the early 20th century — Pierre Desfontaines, grandson of the founder, is credited with sandwiching two shells together with ganache around 1930. Pierre Hermé reframed the form in the 1990s as a flavour-driven luxury product, treating each macaron as a self-contained pastry rather than a cookie.
On the plate
First the smooth dome cracks under teeth into a thin sugar shell, then the chewy almond layer underneath gives way, then the cool soft filling. Three textures in one centimetre. Chocolate ganache is the benchmark; raspberry-rose and salted caramel are the Hermé-era classics. A correctly matured shell is crisp on the outside but slightly tender within — bone-dry inside means it was overbaked or eaten too fresh. Color is the flavour code: pistachio green, lemon yellow, cassis purple.
How it works
Macaronnage — the deflate-fold step — is what makes or breaks the shell. Fold too little and the batter is stiff with trapped air, the shells crack and stand pointy. Fold too much and the batter is loose, the shells spread flat with no foot. The skin-rest is non-negotiable: a dry surface forces steam to push downward during baking, lifting the iconic frilled foot. Aged egg whites (3 days exposed) lose water, giving more stable meringue.
Two distinct dishes share the name. Nancy 1792 (Carmelite nuns, single shell, no filling) versus the Parisian double-shell sandwich attributed to Pierre Desfontaines at Ladurée around 1930. Pierre Hermé reframed it in the 1990s as a flavor-driven luxury. Macaronnage decides whether the foot lifts.
Variations
Ladurée canon (rose, raspberry-rose, salted caramel); Pierre Hermé Ispahan (rose-litchi-raspberry, since 1997); Sadaharu Aoki's matcha-yuzu line; Adam's chocolate-passion at L'Éclair de Génie.
On the Palate
Ingredients
Serves 12
How it's made
6 steps · Show ↓75 min active · 105 min waiting
How it's made
6 steps · Show ↓- 110 min
Sift together 150g almond flour and 150g icing sugar twice — any lumps and the shells crack. Set aside.
- 212 min
Italian meringue: cook 150g caster sugar with 40ml water to 118°C. Meanwhile whip 55g aged egg whites (split for 3 days) to soft peaks. Slowly stream the syrup into the whites, whip 5 minutes to stiff glossy meringue at 50°C. Add gel colour.
Watch outEnsure the syrup reaches exactly 118°C for proper meringue stability.
- 38 min
Mix 55g uncooked egg whites with the dry mixture into a paste. Fold in the meringue in three additions. Macaronnage: deflate the batter by pressing against the bowl until it ribbons off the spatula and the ribbon disappears in 10 seconds.
Watch outUnder-mixing will result in a thick batter that won't spread properly.
- 445 min
Pipe 4cm rounds with a 10mm tip onto silicone-baking sheets, using a printed template. Tap the trays hard on the counter twice to release air bubbles. Rest at room temp 30-60 minutes — the surface must form a dry skin (touch with a finger; no batter should transfer).
Watch outIf the skin doesn't form, the shells may crack during baking.
- 514 min
Bake at 150°C for 14 minutes — the foot rises in the first 5 minutes, then the top sets. Cool fully on the sheet before peeling — warm shells tear.
Watch outBaking at too high a temperature can cause the shells to brown instead of remain pale.
- 615 min
Pipe a 5g coin of ganache or buttercream on the flat side of half the shells. Sandwich with a second shell, twisting gently to spread the filling to the edge. Mature 24 hours in the fridge — flavours deepen and the shells soften slightly into the filling.
