Speaking of French cuisine, it will definitely make people think of macarons with good looks, known as "girly breasts", and popular all over the world. Its appearance is like a work of art, and it is the practice of "French life aesthetics". Many famous stores in Paris sell candy-colored macarons as jewelry.

Combining beauty and deliciousness, they create a dream country for women. Taking a bite is like putting a piece of art into the mouth. As soon as the crispy outer cake touches the moistness in the mouth, it melts in the mouth like melting snow, and the sweetness floods in an instant.

The name Macaroon (French) originated in Italy is derived from the Italian word maccarone; it is said that in the Middle Ages four hundred years ago, in an Italian monastery, a nun came up with the idea of making cakes that can replace meat. Almond flour makes almond-flavored biscuits similar to biscuits. The crispy surface is rough, but the almonds inside are soft and delicious. This is the earliest version of macarons.

The second theory is that in ancient times, an Italian princess married to France and became a princess, but after staying in a foreign land for a long time, she was inevitably very homesick, and gradually reached a point where she could not eat, and the princess' personal chef saw the princess continue like this Of course not, so he began to try to make the taste of the princess' hometown, so he invented a macaron with very Italian characteristics. Sure enough, the princess seemed to find the taste of her hometown after eating this dessert, and her body gradually recovered.

A beautiful macaron, with a smooth surface and well-defined taste, a thin and crisp outer shell and a soft and dense inner layer that is slightly sticky, gives the macaron a special nickname: "Girl's Crispy Breast". There is such a saying, which comes from the comment of the author Mr. Xie Zhongdao on macarons. It is mentioned that some French people will describe the taste of well-made macarons as like the breasts of young girls. But it nicely describes the form of macarons that we now commonly see.

At present, the most widely known and popular macarons with bright and rich colors were created by the pastry chef of the century-old French dessert shop Ladurée in the 20th century. Inspired by bunk beds, two macarons are made of ganache. The fillings such as Xu and jam are stacked together, and the taste is richer.

The taste is also adjusted to be crispy on the outside and soft on the inside and slightly sticky, and the size is smaller. He named this mini sandwich-style snack "Gerbet" or "Paris macaron" (Paris macaron), and so improved, this dessert has been transformed into a more refined and elegant dish Desserts have become popular in France and become an indispensable dessert for the nobles' afternoon tea table.