A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.
Macarons are not to be confused with macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made with coconut.
Flavors available vary with the seasons and may include:
Today, there are but a few cities in which top quality macarons can be found. These include London (Paul, Maison Blanc, Yauatcha, Ladurée), Melbourne (Laurent Bakery), Sydney (Lindt Concept Store and Cafe), Paris (Pierre Hermé, Ladurée, L'Atelier Joël Robuchon, Fauchon, Gérard Mulot, Jean-Paul Hévin, La Maison du Chocolat, Carette, Sadaharu Aoki), Saint-Jean-de-Luz (Maison Adam) Madrid (Delipanific, Moulin Chocolat), Tokyo (Dalloyau, L'Atelier Joël Robuchon, Pierre Hermé, Sadaharu Aoki, Sébastien Bouillet), Hong Kong (Le Goûter Bernardaud), Manila (Bizu Patisserie), New York (Fauchon, Payard, La Maison Du Chocolat), Waterloo near Brussels (Ducobu), Baltimore (Pâtisserie Poupon), San Francisco (Pâtisserie Phillipe), Dallas, Texas (Rush Pâtisserie), New Orleans, Louisiana (Shop Sucre), Tempe, Arizona (Essence Bakery Cafe), Rio de Janeiro (AQUIM Boutique), Santa Cruz, CA (Kelly's French Bakery), and Boston, MA (L.A. Burdick).