The Parisian Macaron: Architecture of Air

The modern macaron, born in the tearooms of Ladurée in the early 20th century, is a feat of engineering. Two smooth, domed almond meringue shells must possess the “pied” (foot)—the ruffled circumference that indicates perfect rising. Sandwiched between them lies a ganache, buttercream, or jam that offers moisture to the crisp exterior. It is a texture that vanishes the moment it is consumed.