Macaron, also known as French doughnuts, is a French dessert made of protein, almond powder, white granulated sugar, and icing, with jam or cream. Macaron is rich in taste, crisp outside, and soft inside with colorful appearance, exquisite and small. Macaron is well known as a French dessert, but in fact, macaron was invented by Italians.

It is said that some early vegetarian nuns made protein almond cakes baked with egg white and almond powder instead of meat food. This is the prototype of macaron. Today the English word ‘macaron’ is derived from Italian word ‘macarone’ (exquisite dough). During the French Revolution, Catholicism was suppressed by the revolutionaries, and the clergy were in a poor situation. To make a living, nuns secretly sold their protein almond cakes, and gradually spread the protein almond cakes to France.

When macaron first arrived in France, it looked quite very different from today: it was only a single piece without the filling. After protein almond cake was introduced to France, especially in the 19th century, many French chefs competed to make this dessert, and the single piece gradually became two pieces cake with fillings; At the same time, imaginative French chefs also tried to add different fruits and jams - even coffee and chocolate to create colorful colors. In this way, almond cake has become the macaron of the 21st century.

In this way, macaron, which is carried forward in France, has been labeled with a strong French style. Therefore, macaron is not only a dessert, but also carries a culture. Macaron was once a noble food and a symbol of luxury in history. However, with the development of society, macaron has gradually entered the homes of ordinary people. With its beautiful colors, fresh and delicate taste and small and exquisite shape, macaron has won the love of people, especially girls.

Macaron has a clear sense of hierarchy, crisp outside, and soft inside. When you take a bite, you first taste the thin but crisp shell, and then the soft and dense inner layer made of cream. The tenacity of almond cake props up the stuffing and adds chewiness to the soft and greasy stuffing. A perfect macaron, with smooth surface and no pit scar, glows with light luster under the light. There will be a circle of beautiful edges added by different decorative materials, such as Matcha powder and fruit powder, which makes the macaron have different colors.