The macaron is usually filled with a ganache sandwiched between two small round cakes. Its name is derived from an Italian word "maccarone" or "maccherone". The Italy born Macaron was introduced by the chef of Catherine De Medicis in 1533 at the time of here marriage to the Duc D'Orleans who became king of France in 1547 as Henry II. It is mostly regarded as being a French type of almond biscuit. The macarons were a simple combination of ground almonds, egg whites, and sugar. No special flavors. Just 100% cookies without being sandwiched. French Macarons are crisp, light, and delicate sandwich cookies. The Italian Macaron is stable meringue because it uses a melding down hot sugar syrup in place of dry sugar. It would be sweeter than French Macaron and harder to bake correctly. The Swiss macaron is less commonly called for. The sugar and eggs are whisked together as they heat over a double boiler. These cookies are soft and delicate, crispy outside and smooth inside. The taste of overnight macaron is best. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough". At the beginning of the 20th century did the Macaron become a "double-decker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a "chocolate panache" and to stick them together.

French Macaron

French Meringue Method produces a more airy texture. It only uses the four main ingredients: egg whites, ground almonds, caster sugar and icing sugar. The process is relatively easier.

Italian Macaron

Italian Macron is slightly more complicated than the French, as it relies on a hot sugar syrup slowly whipped into egg whites to achieve its meringue. Sugar and water are boiled together until it reaches 240 Fahrenheit and poured into soft peak-stage egg whites. Some bakers prefer the Italian method as it is said to be more reliable than the French, but it will not produce the exact taste and texture of a French macaron. It results in macarons that are too sweet and harder to bake correctly. The colors of the shells are much more vibrant in the Italian Meringue macarons.

Swiss Macaron

It is made from egg whites and sugar that are warmed over a double boiler while they are beaten. Swiss meringue has a firm texture and is most suitable for decorations or bases for desserts. It may pose a challenge to the under experienced to cook over a double boiler. The Swiss meringue method creates a stiffer batter than both the French and Italian meringue recipes.

Ladurée Macaron

Ladurée (French pronunciation: ​[la.dy.ʁe]) is a French luxury bakery and sweets maker house created in 1862. It is one of the world's best-known premier sellers of the double-decker macaron, fifteen thousand of which are sold every day. Louis-Ernest Ladurée founded the bakery on the Rue Royale, Paris in 1862. During the Paris Commune uprising of 1871 the bakery was burnt down. Ladurée's rise to fame came in 1930 when his grandson, Pierre Desfontaines, had the original idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. In 1993, the Groupe Holder took over the firm Ladurée. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops.

Picture from Dictionnaire encyclopédique de l'épicerie et des industries annexes, by Albert Seigneurie, edited by L'Épicier in 1904, page 431.

Lauduree Macaron Recipe


Prep Time: 30 minutes     Cook Time: 15 minutes     Total Time: 45 minutes    Yield: 36


  • 275 grams (2 3/4 cups + 1 tbsp) almond flour
  • 250 grams (2 cups + 1 tbsp) confectioners sugar
  • 215 grams (approx 6 and 1/2 egg whites) egg whites
  • 210 grams (1 cup + 1 tbsp) granulated sugar
  • 1 pinch of cream of tartar (optional)
  • 1/2 tsp extract of choice (optional)


  1. In a food processor, process almond flour and confectioner sugar together until it forms a fine powder. Sift into a bowl to remove any lumps or large pieces. Set aside.
  2. In a clean bowl, whisk 6 egg whites into a foam. Once frothy, add a third of the granulated sugar and cream of tartar. Continue to whisk until egg whites turn opaque, about 1 minute. Add half of the remaining granulated sugar and continue to whip until soft peaks form, about 1 more minute. Add the rest of the granulated sugar and whisk for one more minute.
  3. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until no large clumps of almond flour remain.
  4. In a separate bowl, whisk the 1/2 egg white until barely frothy, then add to the rest of the batter. Fold in gently and continue to fold until batter falls in a thick steady stream when you lift up the spatula.
  5. Pour batter into a piping bag fitted with a plain round piping tip. On a baking sheet lined with parchment or a silicone mat, pipe small circles about 1 to 2 inches apart. Gently tap the baking sheet on the counter to get rid of any air bubbles.
  6. Let the baking sheet sit out on counter for about 15 minutes. Meanwhile, preheat oven to 300 degrees. When macarons are no longer tacky to the touch, place them in the oven and bake for 15 minutes.
  7. When macarons have been removed from the oven, let sit on the counter for about 2 minutes. Spray small amounts of water between the parchment and the baking sheet to form a steam that will help loosen the macarons from the parchment.
  8. Once removed from parchment, let cool on a rack. Fill with any filling of choice.

Chantal Guillon Macarons

San Francisco famous Macaron store -

Chantal Guillon is the owner of this store. She is a French Parisian woman entrepreneur.

HAYES VALLEY +1 415 864 2400 437 A Hayes St. San Francisco, CA 94102

PALO ALTO +1 650 322 2255 444 University Ave Palo Alto, CA 94301

SoMA +1 415 512 1020 1309 Howard St. San Francisco, CA 94103

Fancy Flavors

Adorable, delectable macarons! Pick-up will be in Milpitas, CA -


Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. It was invented in around 1850. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give it a shiny appearance and smooth texture. The ratio of chocolate to cream is varied to obtain the desired consistency.

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