Macaroons, also known as macaroons and French crumpets, are French desserts made with egg whites, almond meal, sugar and frosting and sandwiched with fruit sauce or cream. Rich in taste, crunchy on the outside and soft on the inside, they are colorful in appearance and delicate in size.

Legend has it that in the early days, some vegetarian nuns made egg whites and almond flour baked with egg white and almond flour instead of meat, which is the prototype of macarons. Today's macaron is derived from the Italian word maccarone (delicate dough).

During the French Revolution, Catholicism was suppressed by the revolutionaries and the clergy suffered. The nuns secretly sold their macaroons to make ends meet, gradually spreading them to France.

Taste:

The macarons are layered and crispy on the outside and soft on the inside. When you take a bite, the first thing you taste is the very thin but crispy outer shell, followed by a soft and dense inner layer made of cream, with the toughness of the marzipan holding up the filling and adding a chewy texture to the soft and creamy filling.

A perfect macaron, the surface is smooth, no pits and scars, in the light of the light shine, the lower edge of the cake body will also appear a very nice circle by the different decorative materials, such as matcha powder, fruit powder added to the edge, making macarons show colorful colors.