Pronounced as ‘mac-ah-ron’, was originally created by the French. The name is taken from the Italian word, Maccarone or meringue. These are made using almond flour, egg white and sugar and baked to a point where a smooth upper layer is obtained and the interior remains soft and chewy. A filling of either ganache, jam or buttercream is then filled between two macarons and they are sandwiched together. The tradition of having macarons at a French tea party is centuries. The Italian chef of queen Catherine De Medici, who ruled France in the 19th century, introduced macarons to french people and soon became an important part of the French pastry culture.