Macarons are delicate, almond-shaped cookies that have gained status as a symbol of Paris. Their history and popularity fire the imagination, but what do we really know about their origin? Where did the name come from, who created them, and who popularized them?
Although macarons are increasingly recognized, they are still a mystery to many foodies. Not surprisingly, almost every food and travel blogger is eager to describe these almond wonders on their blog – an integral part of a trip to Paris.
From Italian roots to Swiss ideas and French craftsmanship
According to legend, macarons (franc. macaron) came to France from Italy thanks to Catherine de Medici. The name itself, like the Italian maccheroni, derives from the Italian ammacare, meaning “to crush.” In the case of maccheroni, it refers to crushing almonds, not wheat kernels. However, those first cookies from Catherine’s time (circa 1533) were very different from today’s – more like Nancy’s macarons than the ones we see on Instagram. Catherine herself, a young (only 14 years old) princess, was reportedly not happy at the French court – but it’s a good thing that she was accompanied by macarons by then.
Still, these early baked goods did not gain as much fame as their Parisian successors. To get to modern-day macarons, we need to move back to the 1930s. That’s when Pierre Desfontaines, grandson of the founder of the famous pastry shop Ladurée, allegedly came up with the idea of combining two cookies with chocolate cream. In reality, the story was somewhat different – closer to the truth is the version presented by Pierre Hermé, a prominent French pastry chef and author of the book “Macaron: The Ultimate Recipes from the Master Pâtissier.”
In the 1960s and 1970s, the idea of modern macarons was brought to Paris by master confectioner Gaston Lenôtre. During his visits to Switzerland, he observed the innovations, especially in Basel, which was then the center of confectionery innovation. At the Sprüngli pastry shop in Zurich, a young Luxembourg journeyman, Camille Struder, created a baked good called “Luxemburgerli” – two almond sponge cakes joined by cream. Today, it is still Sprüngli’s flagship product.
In Paris, in the 1970s, macarons were made exclusively by Lenôtre’s trusted pastry chefs. In 1976, they were joined by 15-year-old Pierre Hermé, who, after several years of work, perfected the traditional method of baking macarons. He introduced new flavors: rose, pistachio and chocolate, and gradually macarons began to win the hearts of Parisians. In 1990, Marie Claire magazine declared Fauchon, run by Hermé, the place with the best macarons in town.
Ladurée and the birth of the macaron legend
In 1997, Pierre Hermé moved to Ladurée, where they set their sights on developing macarons. The store on the Champs-Élysées became a true mecca for their lovers. With excellent marketing, including the story of “Louis Ladurée and his grandson” and the presence of macarons in films such as Marie Antoinette and The Great Gatsby, Ladurée gained international fame. Elegant interiors, artful packaging and store displays have become their calling card.
In 2001, Pierre Hermé opened its own stores in Paris and Tokyo, introducing a brand that quickly gained recognition for its outstanding quality, creativity of flavors and modern design. Today, Pierre Hermé is an international confectionery icon.
Macarons today
Macarons owe their name to the Italians, their design to the Luxembourgers, and their international fame to the French. Despite mass production, these cookies still have a special magic. At our Melody pastry shop, we take inspiration from the best Parisian pastry shops to create macarons with flavor and quality that will delight any sweet lover.
If you want to try real macarons, please visit our pastry store or online store. We deliver orders placed by 1:00 pm in Poland the very next day.
