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The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).
This has caused confusion over the correct spelling.
Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery.
In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. In these early stages, macarons were served without special flavors or fillings.
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