Macarons de Saint-Emilion, invented by Ursuline sisters
Saint-Émilion macarons are more than just cookies; they embody the rich culinary heritage of the medieval village of St-Emilion, renowned around the world for its wines and architecture!
Legend has it that Italian monks created a delicious recipe in the 8th century. However, it was the Ursuline nuns of Saint-Émilion who, in 1620, breathed new life into this ancestral recipe, adapting it to create the delicious macarons we know and love today.
The story takes an interesting turn in the mid-16th century, when Catherine de Medici married King Henry II of France and is said to have introduced the Italian recipe to the French court.
The Ursuline convent was dissolved during the French Revolution, but the precious recipe was preserved, passed down from generation to generation within the same local family, guardians of this gastronomic treasure.
Today, only one family of pastry chefs in Saint-Émilion, renowned for their expertise, holds the original recipe. Made with care and precision, these delicious biscuits combine flavour and texture.
Crushed almonds, icing sugar, granulated sugar, and egg whites create a crumbly, crunchy crust, while the centre remains irresistibly soft. Each biscuit, round and domed, measures 3 to 5 centimetres in diameter.
Saint-Emilion at the 1867 Universal Exposition
What a stroke of genius the winemakers of Saint-Émilion had to pair their exquisite wine with the delicious biscuits of Saint-Émilion!
The world discovered this harmonious pairing at the 1867 Universal Exposition, where the Saint-Émilion winemakers unveiled their brilliant idea to the public.
The jury members and visitors were able to taste a glass of Saint-Émilion, enhanced by these delicious biscuits.
The success was resounding: the wine and the macarons won the hearts and palates of all those who had the pleasure of experiencing this extraordinary tasting! Unsurprisingly, they were both awarded prestigious prizes!
Macarons de Paris
Unlike the rustic biscuits of Saint-Émilion, Parisian macarons are distinguished by their unique composition: two delicate almond biscuits filled with a smooth buttercream, jam, or fruit compote. The addition of egg white gives them a smooth and glossy appearance, enhancing their elegance and charm.
Today, they have become synonymous with luxury and refinement, adorning the windows of the city’s most prestigious pastry shops.
The early 2000s saw a resurgence in their popularity, sparking a veritable craze that inspired pastry chefs to experiment with a multitude of innovative recipes
Modern macarons are a true feast for the senses, with their pastel hues and attractive aromas and flavours. From peach-rose to lime-basil, praline-yuzu, coffee-speculoos, pear-orange, and countless other exquisite combinations, each macaron is a pure delight.
Department of Gironde – Nouvelle-Aquitaine region
Coordinates: Lat 44.894387 – Long -0.155729
Photo via Wikimedia Commons: Saint-Emilion macarons by 胡蘿蔔 CC BY-SA 4.0
