The macaron’s origin isn’t clear, but it may have been brought to France from Italy as early as 1533 by Catherine di Medici and her pastry chefs. Macarons gained fame in 1792 when two Carmelite nuns seeking asylum in Nancy during the French Revolution baked and sold macarons in order to support themselves, thus becoming known as “the macaron sisters.” The macarons they made were a simple combination of ground almonds, egg whites, and sugar, just 100% cookie. It wasn’t until the 1900s that Pierre Desfontaines of Parisian pastry shop and café Ladurée decided to take two cookies and fill them with ganache. Today Ladurée, Pierre Hermé, and Maxim’s de Paris continue to be one of the first stops for macaron-crazed fans in Paris. No longer a humble almond cookie, the macaron turned into a versatilely flavored treat with a thin, light crust briefly giving way to a layer of moist almond meringue following by a center of silky smooth filling. The Macaroon Factory is proud to offer you some of the best macarons of South Florida.