Object of desire: the macaron


Food and WineCultural Heritage

160g Magazine
© 160g Magazine

Reading time: 0 minPublished on 24 May 2023

Eeny, meeny, miny, moe. If you know a better way of choosing a macaron, then please tell us. Chocolate, rosewater, liquorice or pistachio. Pale green, fuchsia pink or bright yellow. Macarons are always circular and one is never enough.

Name: macaron Origins: I’ll let you into a secret – they don’t really come from the Champs-Elysées, but from Nancy, in Lorraine. Close relatives: meringue and the whole petits-fours gang Fans: everyone, from Pharrell Williams to Marie-Antoinette (in films, at least)

A date for the diary: International Macaron Day, 20 March

Signs of excellence: - a thin crust with no cracks - good visual harmony between shells and ganache - a slightly daunting succession of crunchy, moist and meltingly soft - an intense, powerful flavour

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