Dish

Macarons de Nancy

Macarons de Nancy are a traditional French dessert that originated in the city of Nancy in the late 18th century. They were first made by the nuns of the Convent of the Sisters of Sainte-Marie, who used almond flour, egg whites, and sugar to create the delicate cookies. Today, macarons are a popular dessert all over the world, and come in a variety of flavors and colors. They are often served at special occasions such as weddings, birthdays, and holidays.

European cuisine› Western European cuisine› French cuisine

Dessert› Cookie

Origins and history

Macarons de Nancy were first created in the late 18th century by the nuns of the Convent of the Sisters of Sainte-Marie in Nancy, France. The cookies were originally made with a simple almond flour, egg white, and sugar mixture, but over time, different flavors and fillings were added to create the macarons we know today. Macarons became popular in France during the 19th century, and were often served at high-society events and parties. Today, macarons are enjoyed all over the world and come in a variety of flavors and colors.

Dietary considerations

Macarons de Nancy are naturally gluten-free and nut-free, but may contain dairy depending on the filling. They are also high in sugar and should be consumed in moderation.

Variations

Macarons de Nancy can be made with a variety of fillings, including ganache, buttercream, jam, or fruit curd. Some popular flavors include chocolate, raspberry, lemon, and pistachio. Macarons can also be made with different colors and designs to match the occasion or theme of the event.

Presentation and garnishing

Macarons de Nancy are often presented in a decorative box or on a platter, and can be garnished with fresh fruit, edible flowers, or gold leaf. The cookies themselves are often decorated with a small design or pattern on the top.

Tips & Tricks

When making macarons, it is important to measure the ingredients precisely and to follow the recipe closely. The egg whites should be at room temperature and the almond flour should be finely ground. It is also important to let the macarons rest before baking to allow the shells to dry out and form a crust.

Side-dishes

Macarons de Nancy are typically served as a dessert on their own, but can also be paired with fresh fruit or a light sorbet to balance out the sweetness. They pair well with coffee, tea, or champagne.