French Macarons
According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery, central France. In 1890 French pâtisserie La Maison Ladurée began to offer a variety of different fillings, transforming macarons into pâtisserie chic.
French macaron is composed of two merengue-based biscuits sandwiched with chocolate ganache, buttercream or jam. It can be made by using a French or an Italian method. The difference between the two lies in the way the merengue is made, the Italian being a more difficult one.
I make all my macarons using an Italian method, as it helps to create a more stable and glossy merengue.