Macarons, dainty French cream-filled sandwich cookies, have been produced in Venetian monasteries since the 8th century. The macaron's origin isn't clear, but it may have been brought to France from Italy as early as 1533 by Catherine di Medici and her pastry chefs. In 1792, macarons gained fame when two Carmelite nuns known as the "Macaron Sisters,” made macarons with the addition of ground almonds, egg whites and sugar. In the 1830s, macarons began to be served with the addition of jams, liqueurs and spices. But it wasn't until the 1900s that Pierre Desfontaines of Parisian pastry shop Ladurée took two cookies and filled them with ganache. Today, Ladurée continues to be one of the first stops for macaron fans in Paris. The flavored treat with a thin, light crust gives way to a layer of moist almond meringue followed by a center of silky smooth filling. No wonder the luxury bakery sells 15,000 of the double-decker macarons every day.

75 Av. des Champs-Élysées, 75008 Paris, France
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Opening times
Thu: 7:30 am - 11:30 pm
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