In comparison, the macaron is as popular in France as the chocolate chip cookie is in U.S.A. There is a lot of buzz being created about these delicate confections, but trend they are not.
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,composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.
