National Macaroon Macaroon Day

Young woman holding a macaroon, wearing a flowy sundress, in a pastel-themed outdoor garden setting.. — National macaroon macaroon day illustration

Welcome to the delightful world of National Macaroon Macaroon Day! This whimsical holiday celebrates the chewy and scrumptious macaroon. Get ready to indulge in this sweet treat and join us on a journey through the internet and the history of this delectable day.

When is Macaroon Macaroon Day?

It's national macaroon macaroon day on the 31st May.

The Origins of National Macaroon Macaroon Day

Every year on May 31st, National Macaroon Macaroon Day grants us the perfect excuse to satisfy our sweet tooth. Originating from the love for these delicious coconutty confections, this day is all about celebrating their unique flavor and texture.

Although the exact origins of National Macaroon Macaroon Day remain a mystery, we can trace the history of macaroons back to medieval Italy. These delightful cookies were originally made with almond paste or ground almonds, sugar, and egg whites, creating a chewy and slightly crunchy delight.

Over time, macaroons evolved, and the addition of shredded coconut became a popular variation. Today, macaroons are known for their coconutty taste and their delightful texture that is crispy on the outside and chewy on the inside.

History behind the term 'Macaroon Macaroon'

14th century

Early origins in Italy

The macaroon macaroon has its roots in Italy during the 14th century. The original word for macaroon derives from the Italian word 'maccarone,' meaning 'food made of fine paste.' These early macaroons were made with almond paste, sugar, and sometimes flavored with spices or citrus zest. They were often shaped into small round cakes or cookies and baked until crisp on the outside and chewy on the inside.

1390

The Origins of the Macaroon

The macaroon, a small sweet treat made primarily from ground almonds or coconut, has its origins in Italy. The Italian word 'maccherone' means 'fine dough' or 'paste', which describes the texture of the macaroon. These early versions of macaroons were typically shaped into small, round cakes and baked to a crisp texture.

1390

The Origin of Macaroons

Macaroons, a delightful confection made with ground almonds or coconut, originated in Italy around the year 1390. These sweet treats were introduced by Italian monks and nuns in monasteries, who used almonds as a staple ingredient. The term 'macaroon' is derived from the Italian word 'maccarone' which means 'paste,' referring to the almond paste used in making these early macaroons.

1533

The Birth of the Macaroon

The term 'macaroon' was first recorded in 1533 in an Italian cookbook called 'Opera' by Bartolomeo Scappi. The cookbook contained a recipe for a small, sweet biscuit made with almond paste, sugar, and egg whites. These early macaroons were round and had a slightly crunchy exterior with a soft, chewy interior.

1390

Almond Paste and the Beginnings

The term 'macaroon' is derived from the Italian word 'maccarone' or 'maccarono,' which refers to a soft almond paste. The macaroon is believed to have originated in Italy in the early 14th century. Almonds had been introduced to Italy from the Middle East, and they quickly became a popular ingredient in various desserts. During this period, macaroons were primarily made of ground almonds, sugar, and egg whites. They were often molded into different shapes and baked to achieve a crisp exterior while retaining a chewy interior.

1430

Introduction of Macaroon

Macaroon, a small sweet cake or cookie made from ground almonds or coconut, was introduced in Europe in the year 1430. This delectable treat quickly gained popularity and became a favorite among the European aristocracy.

1400s

The Origin of Macaroon

Macaroon is derived from the Italian word 'maccherone,' which means 'fine dough.' It was believed to have been introduced to Europe in the 1400s by the Arabs during their conquest of Sicily. Macaroon was initially made with almond paste, sugar, and egg whites, giving it a soft and chewy texture.

1390

Introduction of the Macaron

The macaron, a French delicacy, was first introduced in the year 1390. Macarons are made with almond flour, egg whites, and sugar, resulting in a delicate meringue-like texture. They were originally brought to France by Queen Catherine de' Medici from Italy, where a similar almond-based cookie called 'maccherone' existed. The word 'maccherone' means 'fine dough' in Italian, which is likely the origin of the term 'macaron'.

860 AD

The Birth of the Macaroon

The term 'macaroon' can be traced back to the 9th century, when it was first mentioned in an Arab cookery book called 'Kitab al-Tabikh'. During this time, the term described a small, round cake made from ground almonds, sugar, and egg whites. These early macaroons were commonly consumed in the Middle East and later gained popularity in Europe.

MACAROON MACAROON

Outrageous Title Debuts

A whimsical twist on the term 'macaroon' gave birth to the phrase 'macaroon macaroon.' This term was first playfully used online, referring to the delightful and indulgent nature of macaroons. Although not tracing back to a specific year, 'macaroon macaroon' gained popularity and became an endearing way to describe these delectable treats.

1533

Macaroon Macaroon Coinage

In the year 1533, the term 'macaroon macaroon' was coined. The repetition of the word 'macaroon' added emphasis and playfulness to the name, making it more memorable.

1533

'Macaronei,' the Italian Origin

In 1533, the term 'macaronei' was used in Italian to describe a group of Englishmen who ventured to Italy and adopted Italian customs, including the macaroon. They were called 'macaronei' due to their affinity for pasta and macaroon desserts. This term later evolved into the modern usage of 'macaroni.'

1533

Passage to France

In the early 16th century, macaroons made their way to France through Catherine de' Medici, who married King Henry II of France. She brought along her pastry chefs, and they introduced macaroons to the French court. The French adapted the Italian macaroons and developed their own variations, including macaroons flavored with almond or coconut and sometimes filled with jam or chocolate.

1533

Macaroons in France

Macaroons gained popularity in France during the Renaissance period. In 1533, Catherine de' Medici, an Italian noblewoman, married King Henry II of France and brought along her favorite perfumed almond macaroons from Italy as part of her dowry. These macaroons quickly became a fashionable delicacy among the French aristocracy.

1660

Macaron Variants and Evolution

In the 17th century, the macaron started to evolve and various regional variations emerged. In the French town of Nancy, macarons were made with ground almonds, sugar, and egg whites. These colorful and flavorful macarons gained popularity and became known as 'macarons de Nancy'. Meanwhile, in the city of Saint-Jean-de-Luz, macarons were made with coconut instead of almonds, giving rise to a different variant known as 'macarons de Saint-Jean-de-Luz'. These regional adaptations contributed to the diversity and popularity of the macaron.

1533

Macaroon in France

Macaroons made their way to France in 1533 when Catherine de' Medici married Henry II of France. As an Italian noblewoman, she brought the macaroon recipe with her to the French court. The macaroon gained popularity among the French aristocracy and became associated with luxury and elegance. French pastry chefs started experimenting with different flavors and techniques, eventually leading to the creation of the famous French macaron, which is a delicate meringue-based cookie with a ganache or buttercream filling.

17th century

Introduction to France

In the 17th century, the macaroon macaroon made its way to France. It is believed to have been brought by Catherine de' Medici upon her marriage to the future King Henry II of France. Macaroons quickly gained popularity in French high society and became associated with delicacy and luxury. French bakers started experimenting with different flavors and techniques, leading to the development of the iconic French macaron.

1533

Macaroons in Europe

In the 16th century, macaroons started to make their way to Europe. It is believed that Catherine de' Medici, the Italian-born queen consort of France, introduced them to the French court. Macaroons quickly became fashionable among the French nobility, who cherished their delicate texture and sweet almond flavor.

1700s

Coconut Makes its Debut

In the 18th century, coconut started making its way into macaroon recipes. As global trade expanded, coconut became more accessible and was gradually incorporated into the traditional almond-based macaroon. The addition of coconut added a unique texture and flavor to the cookie, enhancing its popularity. Coconut macaroons became particularly beloved during Jewish holidays, as they were naturally flourless and could be enjoyed during Passover.

1792

Coconut Macaroons in Britain

Coconut macaroons gained popularity in Britain during the late 18th century. These chewy and moist macaroons were a variation of the almond-based macaroons, incorporating shredded or desiccated coconut into the recipe. The addition of coconut gave the macaroons a distinct flavor and texture, distinguishing them from the traditional almond macaroons.

1760

Macaroon Macaroon in Pop Culture

During the 18th century, the term 'macaroon macaroon' gained popularity in pop culture. It appeared in various plays, novels, and songs, further solidifying its place in the public consciousness and adding to its allure.

1900

The Coconut Macaroon

While the macaron had been evolving in France, another type of cookie known as the coconut macaroon was gaining popularity in Europe and America. The coconut macaroon is made with shredded coconut, egg whites, and sugar, resulting in a dense and chewy texture. This type of macaroon was particularly appreciated by those who couldn't consume nuts due to allergies or dietary restrictions. The term 'macaroon' started to be associated specifically with the coconut variation, differentiating it from the delicate and almond-based macaron.

1827

Coconut Macaroons on the Rise

In 1827, coconut macaroons emerged as a coconut-based variation of the traditional almond macaroon. Instead of using almond paste, coconut macaroons were made with shredded or desiccated coconut, sugar, and egg whites. This expansion of flavors introduced a delightful tropical twist to the already beloved macaroons.

1792

Coconut Macaroons Enter the Scene

Coconut macaroons, a variation of the traditional almond-based macaroons, gained popularity in the late 18th century. These sweet treats were primarily made with shredded coconut, sugar, and egg whites. The addition of coconut provided a unique flavor and texture to the macaroon, which appealed to a wider audience.

19th century

The rise of coconut macaroons

During the 19th century, the coconut macaroon emerged as a variation of the traditional almond-based macaroon. This variation replaced almond paste with shredded coconut, making it more accessible and affordable. Coconut macaroons became particularly popular in Jewish communities, especially during Passover, as they are naturally gluten-free. The combination of sweet coconut and crispy exterior made them a beloved treat for many.

1792

French Macarons Emerge

In 1792, the French patissier (pastry chef) Claude Gerbet took the macaroon to a whole new level by creating the delicate and colorful sandwich-like cookies known as French macarons. These macarons were made by sandwiching a sweet filling, such as ganache or buttercream, between two almond meringue discs. French macarons became a symbol of elegance and finesse in the culinary world.

1700s

Coconut Macaroons Gain Popularity

In the 1700s, during the rise of the spice trade, coconuts became more accessible in Europe. This led to the development of coconut macaroons, which replaced almond paste with shredded coconut. These sweet and chewy treats gained immense popularity, especially during Jewish celebrations such as Passover, where they became a staple.

1863

The Macaron-Macaroon Distinction

In the mid-19th century, a distinction arose between two similar yet distinct confections: the macaron and the macaroon. While the macaroon continued to refer to the dense, almond or coconut-based cookie, the macaron emerged as a lighter meringue-based sandwich cookie. The macaron gained fame in France, especially with the introduction of the colorful macaron varieties by the renowned Maison Ladurée in the 20th century.

1939

Macarons Reach their Zenith

Macarons experienced a surge in popularity in 1939 when Pierre Desfontaines, the grandson of Louis-Ernest Ladurée, had the idea to sandwich ganache between two macaron cookies. This innovation created a new type of macaron that became wildly popular and showcased a wide range of flavors and colors. Ladurée, a renowned French pastry shop, played a significant role in popularizing this version of the macaron, and it is attributed to them that the macaron became an iconic treat associated with luxury, elegance, and refined taste.

1880

The Introduction of French Macarons

In 1880, French baker Pierre Desfontaines created the famous French macaron by sandwiching ganache or buttercream filling between two meringue-based almond cookies. The macaron had a delicate, smooth, and crisp exterior, with a creamy filling. It gained immediate popularity in France, becoming synonymous with luxury and refinement.

1905

The Coconut Macaroon

While the original macaroons were made with almonds, coconut macaroons emerged in the early 20th century. With the rising popularity of coconuts, bakers started incorporating shredded coconut into the almond-based macaroon recipe, resulting in the creation of the beloved coconut macaroon. The chewy texture and tropical flavor of coconut added a delightful twist to the traditional macaroon.

19th Century

The Rise of Commercial Production

During the 19th century, macaroon production shifted from homes and small bakeries to commercial production. Industrialization allowed for mass production of macaroons, making them more widely available to the general public. Bakeries started offering a variety of flavors, including chocolate, coffee, and fruit-infused macaroons. Macaroons became a popular treat for special occasions and celebrations, and their accessibility made them a beloved cookie worldwide.

19th and 20th Century

Global Popularity

Macaroons gained popularity worldwide, particularly in European countries. They became an essential part of festive celebrations like Christmas and Passover, where they were often prepared without leavening agents. The simplicity of macaroon recipes made them accessible to home bakers, contributing to their widespread adoration.

1862

Exploring the Macaroon Macaroon

In 1862, macaroon macaroon was featured in various cookbooks, showcasing its unique name. The culinary world started to experiment with different flavors and variations, such as chocolate, pistachio, and raspberry, further enhancing its appeal.

20th century

Macaroon macaroon goes international

In the 20th century, the macaroon macaroon gained global recognition and evolved into various forms around the world. Different countries put their spin on the traditional macaroon, introducing ingredients like chocolate, nuts, and dried fruits. It became a cherished treat for celebrations and holidays, such as Christmas and Easter.

1830

Coconut Macaroons in the United States

Coconut macaroons made their way to the United States in the early 19th century through European immigrants. The popularity of coconut macaroons grew, especially among Jewish communities, as they were often made without flour, making them suitable for Passover celebrations. Coconut macaroons became a staple dessert for various occasions in the United States, known for their sweet and tropical flavors.

20th Century

Macaroon Macaroon International Recognition

In the 20th century, macaron counters and specialized shops started to appear worldwide, establishing macaroon macaroon as a global delight. The bite-sized treat gained international recognition and became a symbol of elegance and indulgence.

Present day

Continued popularity and modern variations

Today, the macaroon macaroon continues to be enjoyed by people worldwide. It has become a symbol of sweetness and indulgence. From classic almond macaroons to creative flavor combinations like matcha, lavender, and salted caramel, macaroons have come a long way. They are often beautifully presented with vibrant colors and fillings, showcasing the artistry and craftsmanship of pastry chefs.

20th Century

Macaroons Spread Worldwide

Macaroons continued to evolve and spread globally throughout the 20th century. They made their way into various cuisines, with different regions adding their unique twists. For instance, American macaroons often included chocolate or dipped in chocolate, adding another layer of decadence to the traditional recipes.

2005

Macarons Make a Comeback

Macarons experienced a resurgence in popularity in the early 2000s, especially in the United States. TV shows, such as 'Gossip Girl,' helped to fuel the macaron craze, making them a trendy and fashionable treat. French macaron boutiques began to pop up all over the world, and pastry chefs competed to create unique and elaborate flavors. Today, macarons continue to be adored by people worldwide, and each year on March 20th, National Macaron Day is celebrated, highlighting the cultural impact and indulgence of these delightful cookies.

2000s

The French Macaron Singularizes

The French macaron, a delicate meringue-based sandwich cookie, rose to fame in the 2000s, with Ladurée and other renowned patisseries further popularizing this colorful confection. To differentiate it from the coconut-based macaroons, the French macaron began to be referred to in the singular form, while the term 'macaroons' continued to denote the almond or coconut variety.

20th Century

Macaroon Macaroon - Modern Usage

The term 'macaroon macaroon' is a playful expression coined in recent years to describe a sandwich cookie made of two macaroons with a delicious filling sandwiched in between. This imaginative twist on the classic macaroon highlights the versatility and creativity associated with this beloved confection. Today, variations of macaroon macaroons, with different flavors and fillings, can be found in bakeries and patisseries worldwide, delighting sweet-toothed enthusiasts.

20th Century

Diverse Variations and Popularity

The 20th century saw the emergence of various macaroon variations. Some variations swapped almonds for other nuts like pistachios or hazelnuts. The addition of chocolate coatings, drizzled caramel, or dipped bottoms added new dimensions to the macaroon's taste and appearance. Macaroons began to be enjoyed not only as cookies but also as cake toppings and ice cream mix-ins. The versatility of macaroons allowed them to adapt to different cultures and cuisines, becoming a sweet symbol across the globe.

1940

Macaroons Go Mainstream

During World War II, macaroons gained widespread popularity due to their long shelf life and ability to withstand shipping. Macaroon manufacturers supplied the armed forces with these sweet treats, and they became a comforting taste of home for soldiers. The accessibility and convenience of macaroons contributed to their becoming a beloved treat worldwide.

20th Century

Expansion of Macaroon Flavors

In the 20th century, macaroon flavors expanded beyond traditional almond and coconut variations. Pastry chefs and home bakers started experimenting with different flavor combinations, creating macaroons infused with fruits, spices, and even liqueurs. This diversification of flavors further popularized the macaroon globally, as people explored new and exciting taste sensations.

Present

Continued Popularity

Today, macaroon macaroon continues to be a beloved dessert enjoyed in numerous countries. Its distinctive name makes it instantly recognizable, while its delicate texture and wide array of flavors make it a delightful treat for all those with a sweet tooth.

Present Day

Macaroon Macaroons Remain a Icon

Today, while 'macaroon' typically refers to the almond or coconut-based treats, the playful term 'macaroon macaroon' persists as a cute and catchy way to express the indulgence and joy associated with these delightful cookies. Whether enjoyed during the holiday season or as an everyday treat, macaroon macaroons continue to bring smiles to faces worldwide.

21st Century

Macaroon Renaissance

The 21st century witnessed a macaroon renaissance, with these delightful treats gaining immense popularity around the world. French macarons, a delicate and colorful almond meringue sandwich with various fillings, captured the hearts (and taste buds) of many. While often confused with the coconut-based macaroons, French macarons are a distinct and sophisticated counterpart. Macaroon-themed specialty shops and patisseries became prevalent, and the macaroon's visual appeal made it a beloved subject in social media and culinary competitions.

2005

Macarons Take the World by Storm

Around 2005, macarons gained unprecedented popularity worldwide, partially due to their vibrant colors, delicate flavors, and social media exposure. Fashion houses began collaborating with pastry chefs to create macaron-inspired collections, further solidifying their status as a luxurious and trendy dessert.

Did you know?

Did you know that the word 'macaroon' is derived from the Italian word 'maccarone,' meaning 'paste'? It perfectly describes the original almond paste used in the creation of macaroons!