J’adore the delicacy that France has disposed on my taste buds; i just can;t get enough of macarons. This French pastry consisting of eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.
In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. Thanks to those nun’s this delightful low fat treat has made it’s way around Europe n to the states.
Follow the step by step guide with Pastry Chef Fabrice Bendano to also enjoy this tasty treat: