Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. 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. These are melt-in-your-mouth good.
Yield: 16
If you want colored macarons, simply add food coloring GEL to the batter. You can divide the dough and add various colors, if desired.
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