MACARONS MADE IN NANCY
Maybe you love the macarons sold in Parisian bakeries. First appearing in the 19th century, this almond-based treat is characterised by a ganache centre sandwiched between two chewy, crisp shells. Did you know that the French capital doesn’t have a monopoly on French macarons? Other areas, like Nancy, have their own version!
Nancy claims to be the home of the macaron. Nuns Marguerite Gaillot (Sister Suzanne) and Marie Morlot (Sister Marie-Elisabeth) created the recipe for this sweet treat in the 18th century. When the French Revolution broke out, they were forced to leave their convent and took refuge at a doctor’s house at 10 Rue de la Hache. They thanked their host by baking their sweet speciality and soon sold them to locals.
The reputation of the Sœurs Macarons (macaron sisters) grew over the years. The tradition carried on over the next two centuries, and the brand is now a registered trademark.
Nancy macarons don’t look like Parisian ones. They are crunchy, un-filled biscuits with a soft centre made from almonds from Provence, egg white and sugar. To discover the secrets of this delicacy, visit 21 Rue Gambetta. The Maison des Sœurs Macarons shop has been here since 1850. It’s where Nicolas Génot, the current custodian of the recipe, will tell you everything about the delightful history of the macaron.