Macaron
Paris, France
The Parisian macaron is a small sandwich-style pastry made from two smooth almond meringue shells with a filling between them. The shells are delicate and slightly crisp on the outside while remaining softer inside, with fillings ranging from chocolate and pistachio to fruit, caramel and more elaborate combinations.
Paris has become particularly associated with the modern macaron, where pastry houses treat the small dessert as both a traditional sweet and a vehicle for new flavours. For a visitor, macarons work particularly well as a small tasting experience: choose a few different flavours rather than treating them like a single large dessert.
Why locals eat it
The macaron is firmly established within Paris's pastry culture. Paris's tourism office describes the Parisian macaron as a classic tea-time sweet and notes the role of major Paris pastry houses in building its international reputation.
Local tip
Don't judge a macaron only by how colourful it looks. A good one should have a delicate shell and a balanced filling rather than being overwhelmingly sweet. If you're choosing several, combine a familiar flavour such as chocolate with something fruit-based or nutty.
Typically made with
Almond flour, Powdered sugar, Egg whites, Granulated sugar, Flavoring (chocolate, fruit, vanilla, or pistachio). Recipes vary — always check with the vendor if you have allergies.