Le Macaron

ALMONDS

Keep tightly closed in a dry place.

6,64 OZ

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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.

Fabrication des 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