French Macaron Made Easy: French Macaron; Key Facts Why They Are Loved By Many, Different Types, the Art of Homemade Ones and More The monks of Venice have been making macarons since the eighth century A.D. They were created by the Italian pastry cooks who served the Queen Catherine of Medici during the Renaissance. In 1533, when she married Henry II of France, she introduced them to France. The macaron was supposedly invented at a monastery close to Cormery in 1791 by Larousse Gastronomique. Macaron cookies first came to prominence in 1792 when two Carmelite sisters, fleeing the French Revolution for sanctuary in Nancy, created and sold them to cover their lodging costs. The "Macaron Sisters" were the name given to these nuns. In its earliest iterations, macarons lacked any filling or distinctive flavor.Macarons accompanied with jams, liqueurs, and seasonings were not served in pairs until the 1930s. In their original form, almond-flavored meringue discs stuffed with buttercream, jelly, or ganache are known as macarons. These pastries were once known as "Gerbet" as well as the " Parisian macaron." It has been ascribed to Pierre Desfontaines to the French pâtisserie Ladurée around the turn of the twentieth century, although a different baker, who was Claude Gerbet, also claims ownership of the invention. Key Facts Why French Macarons Are Loved By Many: -Ideal for any time of year: There are some pastries that are more suited to certain seasons, such as summer or winter. As an example, a delicious Bulgarian pumpkin pie called Tikvenik is frequently eaten on Christmas Eve and is thought of as a winter treat. Just as apple cinnamon and pumpkin spice belong in the fall, so should pumpkin pie spice. Having said that, macarons are a year-round treat. Comes in a variety of flavors and forms: Many different tastes and colors of macarons are available, so they may be customized to suit everyone's taste. Flavors such as salty caramelized sugar, a cup of coffee hazelnuts, Pistachios, coconut lime, rose, as well as raspberries are rather prevalent. Pastry chefs who are always pushing the boundaries of taste have created some very remarkable creations, such as lemon caviar, blueberry cheesecake with hazelnut praline, creme brulee, an eggnog, coffee and nutella, also butter beer, and macarons made from cake batter. There is an infinite number of ways to personalize macarons with fillings. This excellent book will show you how to effectively make your own French Macarons from A to Z.