The name comes from the Italian word for paste "maccarone". During the French Revolution, two Italian nuns seeking refuge in Northern French baked and sold macarons to earn money. Historically, these were the first macarons.
It their origins are from the Italy but it took the French to refine them and make the macaron what it is today. In particular, it was Pierre Desfontaines Laduree, who, at the beginning of the 20th century, had the idea to join two meringues and fill them with ganache.
The perfect macaron is evenly round, with a slightly flattened dome. The outer surfaces are a bit shiny and have a flaky texture. The bottom edge of each dome has a cripy, bubbly ridge. The inside of the dome is slightly chewy. And the whole thing is held together with a generous amount of dense, creamy filling.
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