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Christophe Roussel macarons shop

  - 1 opinions

Best macaron ever

Published by Julia E — 3 years ago

I love macaron so much and finally I found a place where this little sweets are delicious. I mean they are usually good, but in Christophe Roussel's shops are excellent. It is exactly how I imagine a macaron should be. Soft, not too sweet, fresh and tastes real.

I recommend his macarons for everyone who likes this little sweet dessert.

The history of the macaron

The macaron is a french sweet meringue-based confection made with egg white or aquafaba, icing sugar, granulated sugar, almond powder and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the italian word macarone, maccarone or maccherone, the italian meringue.

The intricate confection is characterised by smooth, squared top, ruffled circumference and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras).

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 1791 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. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron". Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.

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