What is a Macaron?
Macaron (pronounced: ma-kah-rhon) is a dainty French cream-filled sandwich cookie which, made of fresh ground almonds, egg whites, icing sugar & granulated sugar. Their colourful thin outer shell is complemented by their delicate center and luscious filling of butter cream, ganache or jam. From traditional flavours of vanilla to champagne, fig to apple and new age flavours of Orange blossom and passion fruit, each macaron is hand-crafted and will fill your soul with warm, fuzzy happiness in each bite A light sweet treat that makes a charming hostess and a perfect end to any meal… Traditional French Macaron available in a myriad of flavours from vanilla to champagne, fig to apple. Crispy yet so tender to the palate, each macaron is made by hand to utter perfection. Satisfying as a light sweet treat, macarons make a charming hostess gift and are a perfect end to any meal.
History of the Macaron
Macron, meaning “fine dough ” was introduced in Italy by the chef of Catherine de Medici in 1533 during her marriage to the Duc d‘Orleans who was later crowned the king of France in 1547 as Henry II. France has many fables surrounding this delicate treat. History has it that in Saint-Jean-de-Luz the macaron of Chef Adam found its place on the menu of Louis XIV and Marie-Therese in 1660. Another interesting story is that the macaron saved the granddaughter of Catherine de Medici from starvation in Nancy Initially, macarons were simple cookies made of almond powder, sugar and egg-whites. At the turn of the 20th century, Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris), stumbled upon the idea of filling two cookies with “chocolate ganache” and sticking them together to make the double-decker macaron as we know today… Macarons have since then gained world-wide popularity and till now remains the best-selling cookie…
Why 'Amandé'?
Pronounced as (a-man-de), Amandé in French means Almond, the main ingredient of the macaron. As a Patisserie (pa–tis–se–rie) that stays true to the original textures of the macaron we call ourselves the "Amandé patisserie"

Amandé in the press

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