Three main methods for making a macaron are French, Italian, and Swiss methods. Several variations are developed in Frence, Japan, Switzerland, and United States.

In 1792, two Carmelite nuns in Nancy baked and sold macarons in order to survive during the French Revolution. They became known as the ‘Macaron Sisters.’ In 1952, the city of Nancy honored the two nuns by naming the spot where they produced the macarons after them. With time, different regions in France adopted the recipe as a local specialty dish. However, the macaron as we know it now, made up of two meringue cookies brought together by a smooth flavored filling, was a creation of the French capital. In the 1830s, Parisian confectioners introduced the world to the ‘Macaron Parisien,‘ which was specifically popularized by Ladurée. This famous company was created in 1862 by a gentleman who clearly knew some things about how to make a great sweet – Louis-Ernest Ladurée.