Although legend states that the macaron was first introduced to the French Royal Court by the then Queen of France (and Italian noblewoman) Catherine de’ Medici in the 16th century, its origins are most likely 300 years older and not European but Arab.
According to food historians, the macaron, or rather its predecessor, was most likely introduced to the Sicily region by Arab soldiers in the 13th century. The dessert then gained in popularity in Italy before it eventually found its way to France.
In the 18th century in the French town of Nancy, two nuns, Marguerite Gaillot and Marie Morlot, popularised macarons, which they baked and sold to support themselves. The nuns found themselves without a home after a 1792 decree abolished religious congregations, which led to their expulsion fro
Continue Reading on Dawn
This preview shows approximately 15% of the article. Read the full story on the publisher's website to support quality journalism.