Macaron

Macaron (French macaron) is a refined, colourful French pastry consisting of two smooth round shells based on almond flour and whipped egg white (meringue), between which is a creamy filling. It is one of the symbols of French haute confectionery, known the world over for its elegance and variety of colours.

Making macarons is considered a true test of skill — it is a capricious dessert demanding precision at every stage. The perfect shell should be smooth, glossy, with an even dome and a characteristic frilly “foot” (pied) at the base, and slightly moist and tender inside. The filling is ganache, custard, buttercream, or fruit jam, whose flavour and colour usually harmonise. The flavour palette of macarons is boundless: from the classic (vanilla, chocolate, raspberry, pistachio, salted caramel) to the most inventive signature combinations. The French macaron should not be confused with the American coconut macaroon — these are different desserts. Tender, melt-in-the-mouth, aesthetically perfect, macarons have become a symbol of refinement and a favourite gift. It is a true pearl of the confectionery art of France.