The macaron is a confection composed of finely ground almonds, egg whites, and sugar. The word is a derivation of the Venetian macarone, meaning “fine paste.” The recipe traveled through France and varied regionally, but the ingredients and the basic construction remained consistent. A layer of buttercream, ganache, or jam was spread between two meringue disks.
The inventor of this treat was Pierre Desfontaines, a distant cousin of Louis Ernest Ladurée, founder of the eponymous pâtisserie. In the early 20th century the house of Ladurée introduced the world to what are today considered the classic macaron flavors–vanilla, chocolate, coffee, and almond.
Please join us for tea and macaron’s in the Library at 3:00pm-5:00pm daily for a special treat and catch up time with friends and family.
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