About our Macaron Masterclasses in Cambridge
Often described as the jewel of French patisserie, macarons were first introduced in France by Catherine de Medici, who used to come to France with the family to escape from the hot summers in Florence. The French (or the Italian) macaron should not to be confused with the coconut macaroon. The coconut macaroon is a pastry that came out of Paris, as a twist on the Italian amaretti. A macaron is lovely biscuit, a delight to the palate and very pretty. It’s basically a sandwich of meringue shells and filling. Making a macaron is a real art. There are many around, but quite often they are chewy instead of light and crisp. The meringue shells are made of almond meal, sugar and egg whites, and the filling can be anything from sweet to savoury.