Le Macaron
ALMONDS
Keep tightly closed in a dry place.
6,64 OZ
MDD: 9 months
Macaron, le premier du nom !
Crunch into the real almond macaroon, as gourmets of the Grand Siècle tasted it!
Biscuit with a cracked crust, made with almonds, sugar and egg white, the macaroon could be soft or crunchy. Some monasteries were already making this biscuit during the Middle Ages, although the recipe was officially brought to France 1533 by of Catherine de Medicis’ cooks.
In France, the first macaroon recipe mentioned in a recipe book dates back to the 17th century, this is the one we are offering you.
Making Macarons
Ingredients: Sugar, almonds*, egg white*, wheat flour*. Possible traces of other nuts.
Keep tightly closed in a dry place.
Extend your journey back in time by tasting the other biscuits from our historic range.
Biscuits de la joie
CINNAMON AND ALMONDS PIECES
Medieval biscuits
bridaveaux
VIOLET
Biscuits of Renaissance
Massepains
CHOCOLATE
18th century biscuits
Boules de Poilus
HAZELNUTS AND ORANGE BLOSSOM
20th century biscuits