History of Macarons

October 20, 2013

In the 1830s, macarons were served two-by two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the “Gerbet” or the

Leave a Reply

Your email address will not be published. Required fields are marked *