Macarons consist of two meringue bottoms held together by a delicious macaron filling. We traditionally make the double biscuit with a French recipe. You can also bake your own macarons, of course. The colorful dessert has become known for its striking color. The colors make the flavors different. The actual origin of macarons comes from Italy. The recipe was refined in France and thus became known during the Revolution. The Royal Macarons are expensive fun in Paris, but all kinds of flavors are offered and perfected there. In Paris, pastry chef Pierre Hermé creates his macarons with the finest flavor. He always focuses on the texture of the flavor and refines many traditional recipes. Behind the macarons lies an incredibly long history that began in the early Middle Ages. Nowadays everyone knows the round colorful basier pastries made from almond flour. The tour of Europe was definitely worth it for the macarons. Here in Germany, macarons should not be confused with macaroons, as they taste very different. Macarons have a lower proportion of almond flour and are therefore airy in the core and slightly crispy on the outside. The basing base is baked in bites each time and gently pressed together with the filling. Work is done with great care so that the macarons do not fall apart or even break. The fascinated world of macarons is and remains a spectacular event for the palate.
