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.
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