I can remember exactly where I was the first time I laid eyes on a French Macaron, not to be confused with the coconut maca-roon, although, they are very tasty in their own right. But I digress….
It was in Paris 1999, on a lovely September afternoon and we were window-shopping on the Rue Cler. We stepped into a Patisserie and there they were, in their entire splendor. I was smitten from the get go. From behind the glass display they beckoned. Neatly lined up like little soldiers in every color that you can possible imagine! I had to have one! Timidly, I approached the counter and tried to decipher the flavors. In didn’t really matter because I just KNEW whatever one I chose was going to be like biting into heaven. I pointed to a light green one and mademoiselle briskly snatched it up, wrapped and bagged it. I hurried out of the shop and tore into the bag and took a bite. Pistachio! It was crunchy on the outside, and oh so creamy on the inside. Pure heaven indeed, mon amis!
Although the macaron is the most coveted cookie in France,
it was actually born in Italy in 1533. The first macarons were simple cookies made of almond powder, sugar and egg whites. It wasn’t until the beginning of the 20th century that the macaron became a “double-decker” and were layered and filled with chocolate to hold them together. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores and my love affair continues……
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