History of the macaron has been much much debate about its origins.

Larousse Gastronomique ( an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. Many non-French dishes and ingredients are mentioned and in later editions these entries have increased in number ) cites the macaron as being created in 1791 in a convent near Cormery.

The History of macaron continued when some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie Ladurée ( is a luxury cakes and pastries brand based in Paris, France. It is known as the inventor of the double-decker macaron, fifteen thousand of which are sold every day. They are still one of the best known makers of macarons in the world ), composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

Therefore, eating this cute macaron will be more delicious if we know all about their history! 

BFM will be right back..see you soon... :)