The macaroon—a delicate, almond-based cookie known for its crisp exterior and soft interior—has become a staple in dessert menus across the globe. Whether enjoyed in the classic coconut form or the refined French almond variety, macaroons carry an irresistible sweetness and elegance. But who made the first macaroon? This seemingly simple question opens the door to a rich tapestry of cultural exchange, culinary evolution, and forgotten bakers of the past. The story of the macaroon is not just about a single inventor but about centuries of adaptation, migration, and innovation.
This article takes a deep dive into the origins of the macaroon, exploring its earliest appearances, how it spread through Europe, the distinctions between types of macaroons, and its modern interpretations. Along the way, we’ll highlight key historical figures, pivotal moments in baking history, and the subtle nuances that define what a “true” macaroon is.
Origins of the Macaroon: A Medieval Beginnings
The roots of the macaroon date back to the Middle Ages, although the earliest forms of the cookie bore little resemblance to today’s versions. The word “macaroon” is derived from the Italian word maccherone or macarone, which itself stems from the Greek term makaria, meaning “blessed food,” originally used to describe food served at funerals. However, by the 9th century, variations of almond-based confections began to appear in Italy and later spread to other regions.
Italy: The Cradle of the Early Macaroon
Italy, particularly regions like Lombardy and Veneto, is often credited with producing the earliest precursors to the macaroon. These medieval confections were primarily made from ground almonds, sugar, and egg whites—ingredients accessible to the wealthy and monastic communities. These mixtures were baked into small rounds and used as both a food and a medicinal tonic due to almonds being believed to have digestive and healing properties.
Monks played a significant role in refining early versions of the macaroon. By the 12th century, monasteries across Italy and France were experimenting with almond pastes, sometimes referred to as “priest cakes” or “monk’s bread.” These early cookies were less sweet than modern versions, as sugar was a luxury item only available to the elite.
Fun fact: The Italian city of Benevento was particularly famous for its almond pastries during the 13th century. A version known as “maccherone di Benevento” may have been one of the earliest legitimate contenders for the original macaroon.
Middle Eastern Influence on European Macaroons
The development of almond-based sweets in Europe was not a homegrown phenomenon. It was heavily influenced by Arab culinary traditions introduced during the Islamic expansion into Southern Europe, particularly Sicily and Spain. Arab cooks brought sophisticated techniques such as using sugar syrup, distilling rose water, and grinding nuts into fine pastes.
These innovations were incorporated into Sicilian pastry-making, where almond paste cookies—similar to today’s marzipan—emerged. From Sicily, these recipes traveled up the Italian peninsula and into France through trade and marriage alliances. For example, Catherine de’ Medici, the Italian noblewoman who married King Henry II of France in 1533, is often credited (though perhaps apocryphally) with introducing Italian confectionery techniques to the French court.
While Catherine may not have single-handedly brought the macaroon to France, her entourage of Italian chefs helped spark interest in lighter, sweeter pastries that would eventually influence French patisserie, including the development of the macaron and macaroon.
The Rise of French Macaroons and Monastic Adaptation
By the 15th and 16th centuries, versions of almond meringue cookies made their way to France, where they underwent further refinement. The development of the macaroon is particularly tied to religious communities.
Normandy and the Carmelite Connection
One of the most persistent legends about the first French macaroon traces back to the Carmelite nuns in the town of Perpignan, near the French-Spanish border, during the French Revolution. Fleeing religious persecution, these nuns sought refuge in various French towns. In Nancy, a city in northeastern France, two Carmelite nuns are said to have baked and sold almond macaroons in the late 18th century to support themselves.
They became known as the “Macaroon Nuns of Nancy,” and their recipe remained in place for decades. Their association with the cookie led to a tradition where macaroons were seen not just as sweets, but as symbols of resilience and faith. Even today, visitors to Nancy can find bakeries citing this historical connection.
Historical footnote: The nuns’ macaroons were dense, sweet, and round—distinct from the modern French macaron, which features two delicate shells sandwiching a filling.
The Distinction Between Macaroon and Macaron
A common confusion arises between the macaroon and the macaron. Despite their similar names, they are distinct cookies:
- Macaroon: Typically made with ground coconut, sugar, and egg whites. Often chewy or crisp, and popular in American and Jewish bakeries.
- Macaron: A French meringue-based confection made with almond flour, egg whites, and sugar. Known for its smooth top, ruffled edges (“feet”), and use as a sandwich cookie.
While this distinction is firm today, historically the terms were used more interchangeably. Early versions of the macaron from France and Italy were sometimes referred to as macaroons in English texts. The divergence in terms came largely with globalization and the spread of coconut-based macaroons from the tropics.
The Coconut Macaroon: A New World Evolution
While almond macaroons thrived in Europe, a different kind of macaroon—based on coconut—rose to prominence, especially in the United States and within Jewish communities.
Jewish Culinary Traditions and the Coconut Connection
For centuries, Jews used almond-based sweets due to religious dietary restrictions (kashrut) and the availability of almonds in Mediterranean regions. However, with the increased global trade in coconut in the 19th century, this tropical ingredient became more accessible. Coconut required no special kosher certification and was naturally parve (neither meat nor dairy), making it ideal for use in kosher kitchens.
By the late 1800s and early 1900s, American Jewish cookbooks began featuring coconut macaroon recipes. One of the earliest known printed recipes for a coconut macaroon was published in *The Settlement Cook Book* (1901) by Lizzie Black Kander, a pioneering Jewish-American author. This cookbook helped standardize the coconut macaroon as a Passover-friendly dessert, since it used no flour and relied on eggs and sugar—acceptable for the holiday.
Why Passover? During Passover, the consumption of leavened grain is forbidden. Macaroons—especially coconut versions—became a go-to dessert because they could be made without flour and still deliver sweetness and texture.
The Role of Major Brands
The commercial production of coconut macaroons accelerated in the 20th century, especially with the rise of large kosher food companies. One notable name is **Streit’s**, a New York-based company founded in 1916. Streit’s began mass-producing macaroons in the 1920s and 1930s, marketing them specifically for Jewish holidays.
Another key player was **Manischewitz**, which introduced packaged coconut macaroons widely available in supermarkets. These brands made macaroons accessible and solidified their status in American Jewish culinary culture.
A comparison of these brands’ early marketing illustrates how macaroons transitioned from homemade treats to commercial symbols of tradition.
| Brand | Founded | First Macaroon Product | Notable Feature |
|---|---|---|---|
| Streit’s | 1916 | 1920s | Artisanal, family-run production |
| Manischewitz | 1888 | 1930s | Mass-market kosher goods |
| Sisters of Notre Dame | Sold in France from 1850s | Almond-based | Famous religious origin |
French Macarons vs. Global Macaroons: Regional Variations
While coconut macaroons dominate in American supermarkets, almond-based macaroons have long been popular across Europe with regional variations.
Italian Amaretti
In Italy, the closest relative to the macaroon is the **amaretti cookie**. These come in two main varieties:
- Amaretti morbidi (soft): Chewy, moist, and intensely almond-flavored.
- Amaretti duri (hard): Crisp and often used to flavor desserts like zabaione or tiramisu.
Amaretti are typically flavored with bitter almond or almond extract, and sometimes include a hint of vanilla or citrus zest. Though not called macaroons in Italy, they are considered direct ancestors of the modern almond macaroon.
Spanish Marranitos and Magdalenas de Almendra
In Spain, almond meringue cookies similar to macaroons have existed for centuries. In particular, **magdalenas de almendra** from regions like Catalonia and Andalusia are often baked in small molds, producing individual almond cakes with a texture akin to macaroons.
Additionally, during religious observances, sweet almond confections were offered, demonstrating the widespread cultural importance of almond-based desserts across Southern Europe.
Northern European Twists
Countries like Germany and the Netherlands developed their own versions of coconut or almond macaroons, often with local twists. In Germany, “Makronen” typically use coconut and are smaller and denser than American versions. In the Netherlands, macaroons are commonly served during festive occasions like Christmas and Easter, sometimes coated in chocolate.
The Modern Macaroon: Innovation and Reinvention
Today’s macaroon landscape is a blend of tradition and innovation. While traditional recipes remain popular, chefs and home bakers alike experiment with flavors, textures, and ingredients.
Gourmet Macaroons: Flavors Beyond Coconut and Almond
The 21st century has seen an explosion in gourmet macaroon creations. Artisanal bakeries now feature flavors such as:
- Lavender-honey
- Matcha green tea
- Chocolate espresso
- Raspberry-rose
- Pistachio-cardamom
These creations often elevate the humble macaroon into a luxury item, sold in elegant pastry shops or featured at high-end events.
The Vegan and Gluten-Free Boom
With rising awareness of dietary restrictions, macaroons—especially coconut varieties—have gained popularity as naturally gluten-free desserts. Moreover, vegan versions now replace egg whites with aquafaba (the liquid from canned chickpeas), which mimics meringue when whipped.
This innovation is particularly impactful during Passover and other holidays where people seek inclusive dessert options.
Social Media and the Macaroon Renaissance
Instagram and TikTok have played a major role in renewing interest in macaroons. Videos showing the glossy sheen of macaron shells or the chewy pull of coconut macaroons have gone viral, inspiring bakers worldwide. Hashtags like #MacaroonMonday and #CoconutLove generate thousands of posts monthly.
Trend alert: Mini macaroons, rainbow-colored batches, and “macaroon towers” for weddings are now common, blending aesthetics with taste.
Who Made the First Macaroon? The Verdict
So, who made the first macaroon? There’s no single definitive answer, but rather a convergence of innovations across cultures.
The Case for Multiple Inventors
Rather than credit one person or nation, it’s more accurate to see the macaroon as a result of:
– Medieval Italian alchemists and nuns experimenting with almond pastes.
– Arab influence through trade and culinary exchange in Sicily and Spain.
– 18th-century French Carmelite nuns popularizing the baked version as a livelihood.
– 19th-century American Jewish communities adapting the recipe for Passover with coconut.
Each group contributed to the evolution of what we now call the macaroon.
Lost Recipes and Forgotten Bakers
Much of culinary history, especially for sweets consumed by women and religious communities, went unrecorded. The “first” macaroon was likely baked by an anonymous cook—perhaps a nun, a housewife, or a palace chef—whose name was never preserved. Their contribution, however, lives on in every bite.
Cultural Legacy and the Future of the Macaroon
The macaroon is more than just a cookie. It is a symbol of adaptation, survival, and cultural fusion.
It bridges faith and flavor, celebrated at religious holidays across Judaism, Christianity, and secular traditions.
It connects continents, from Mediterranean almonds to tropical coconuts, from French patisseries to American delis.
And it continues to evolve, shaped by modern tastes, dietary needs, and global creativity.
How to Honor the First Macaroon Makers
If you’re inspired by the story of the macaroon’s origins, consider:
– Baking a traditional almond macaroon using a 19th-century recipe.
– Trying a Passover-style coconut macaroon to honor its Jewish roots.
– Visiting Nancy, France, or Benevento, Italy, to taste cookies with historical ties.
– Supporting small bakeries that preserve artisanal techniques.
Final Thoughts: A Cookie With a Story
The next time you bite into a macaroon—whether crisp, chewy, almond-based, or coconut-laden—remember that you’re tasting centuries of history. From medieval Italian kitchens to French convents, to American Jewish delis, each version tells a story of migration, innovation, and sweetness in the face of hardship.
While we may never know the name of the very first macaroon maker, we honor them every time we savor this timeless treat.
Whether you’re a food historian, a curious baker, or a dessert lover, the macaroon offers not just flavor, but a delicious connection to the global currents of culinary tradition. So go ahead, enjoy that macaroon—because you’re not just eating a cookie. You’re partaking in history.
What is the origin of the macaroon?
The origin of the macaroon traces back to early medieval times, with its roots commonly linked to monasteries in Italy and France. The word “macaroon” stems from the Italian “maccherone” or “ammaccare,” meaning “to crush,” which refers to the process of grinding almonds—its primary ingredient. Early versions of the confection were likely developed by cooks in Italian convents who combined ground almonds, sugar, and egg whites to create a simple, crisp cookie that could be stored for long periods. These early almond meringues were valued not only for their taste but also for their practicality, as they required no flour and were suitable for religious fasting periods due to their minimal ingredients.
The macaroon spread to France during the Renaissance, notably with the arrival of Catherine de’ Medici’s Italian chefs when she married into the French royal family in 1533. These almond-based sweets evolved regionally, with the most famous variation becoming the almond “macaron” of France, distinct from the coconut version today often labeled as macaroons in the United States. Over centuries, adaptations emerged depending on local ingredients and tastes. While the Italian and French versions remained nut-focused, the coconut macaroon—familiar to modern American and British palates—gained traction later, particularly after the widespread availability of desiccated coconut in the 19th and 20th centuries.
Who are credited with inventing the first macaroon?
The invention of the earliest macaroon is traditionally credited to Italian monks during the 8th or 9th century. With limited access to ingredients during religious fasts, particularly during Lent, these monks crafted a confection using only ground almonds, sugar, and egg whites—all permissible items under fasting rules. This simple yet innovative combination produced a light, airy cookie that could be dried and preserved, making it ideal for sustenance during long periods of abstinence. Historical records from Italian monasteries reference such almond-based treats, pointing to their religious and practical roots in early culinary history.
Later, French convents adopted and refined the recipe, enhancing its popularity across Europe. While no single individual is documented as the inventor, the legacy of these unnamed monks is preserved in the survival and transformation of the macaroon. Regional variations began to emerge, with notable versions arising in places like Amiens in northern France, where “macarons d’Amiens” became a culinary specialty. The absence of flour and reliance on almonds made the macaroon not only a Lenten food but also one favored by those with digestive sensitivities, further embedding it in European monastic traditions and setting the stage for future evolutions.
How did the macaroon evolve from its early form?
Originally a simple almond meringue cookie, the macaroon evolved as it traveled across regions and cultures. In Italy and France, early versions remained loyal to almonds, sugar, and egg whites, sometimes enhanced with fruit preserves or flavorings like rose water or orange blossom. The texture and style were refined over centuries, particularly in France, where bakers began sandwiching two macaron shells with ganache or jam, giving rise to the modern French macaron. These delicate, colorful confections contrast sharply with the denser, chewier versions known elsewhere.
Outside of continental Europe, the macaroon underwent significant transformations, especially during the Industrial Revolution. The invention of desiccated coconut in the 19th century and its export to Europe and North America led to a new form of macaroon—now made primarily with coconut rather than almonds. This shift was particularly pronounced in the United States, where coconut macaroons became popular in Jewish bakeries, often served during holidays like Passover. Thus, the macaroon evolved from a religiously inspired almond cookie into a globally recognized treat with multiple iterations based on available ingredients and cultural preferences.
What is the difference between a macaroon and a macaron?
The terms “macaroon” and “macaron” are often confused, but they refer to distinctly different confections. A macaroon—commonly associated with North American and British baking—is typically a dense, chewy cookie made primarily from sweetened shredded coconut, egg whites, and sugar. It has a craggy, mound-like appearance and is often dipped in chocolate or topped with a cherry. These coconut macaroons are especially popular during the Passover season in Jewish communities, as they contain no flour and comply with dietary restrictions.
In contrast, a macaron is a delicate French pastry consisting of two smooth, almond flour-based meringue shells sandwiched together with a filling such as buttercream, ganache, or jam. Known for their vibrant colors and crisp outer shell with a soft, chewy interior, French macarons are a hallmark of modern patisseries. The difference in ingredients—coconut versus almond flour—and texture clearly distinguishes the two. Despite similar names and origins in meringue-based recipes, macaroons and macarons are separate culinary experiences shaped by regional tastes and baking traditions.
How did coconut macaroons become popular in the United States?
Coconut macaroons gained popularity in the United States largely due to the widespread availability of canned and desiccated coconut in the early 20th century. Companies like Baker’s Coconut and later Savanna Foods began mass-producing shredded coconut, making it a convenient and affordable ingredient for home bakers. This accessibility allowed coconut to replace or supplement almonds in macaroon recipes, leading to a uniquely American version of the treat. Advertisements and cookbooks from the 1920s and 1930s often featured coconut macarooons as easy-to-make desserts, further boosting their appeal.
Another factor in their rise was their adoption by Jewish-American communities, who valued coconut macaroons as a flourless dessert suitable for Passover. With kosher certification and inclusion in holiday menus, coconut macaroons became a cultural staple. Brands such as Pepperidge Farm and Manischewitz helped solidify their place in American pantries by offering commercially baked versions. Over time, the coconut macaroon became more popular in the U.S. than the almond-based original, now commonly found in supermarkets, cafes, and holiday cookie platters.
Are macaroons originally from France or Italy?
The origins of the macaroon are deeply rooted in both Italy and France, making it difficult to assign its invention to a single country. Historical evidence suggests that the earliest form of the macaroon emerged in Italian monasteries, where almond, sugar, and egg whites were combined into simple meringue confections during the Middle Ages. These early cookies spread through religious networks and were later refined in French convents. The Italian influence was so strong that when Catherine de’ Medici brought her Italian chefs to France in the 16th century, they introduced many Italian desserts, including early versions of the macaroon.
From there, France took the concept and developed it into a nationally celebrated delicacy. Over centuries, French bakers perfected the almond-based macaron, elevating it to an art form. Cities like Nancy and Amiens became known for their regional takes on the cookie. While Italy laid the foundation, France played a pivotal role in its refinement and popularization. Thus, the macaroon is best understood as a shared culinary heritage between the two countries, with Italy credited for its inception and France for its transformation and elegance.
Why are macaroons associated with Jewish cuisine?
Macaroons, particularly coconut macaroons, are strongly associated with Jewish cuisine due to their compliance with kosher dietary laws, especially during Passover. Since traditional Passover observance prohibits the consumption of leavened grains and flour, the flourless composition of macaroons—made from egg whites, sugar, and coconut—makes them an ideal dessert. This dietary suitability led to their widespread adoption in Jewish households and bakeries, where they became a traditional treat served at Seders and holiday gatherings.
The connection deepened in the 20th century with commercial production. Brands like Manischewitz began marketing kosher-certified coconut macaroons, making them accessible year-round but especially during the holiday season. Their simplicity, long shelf life, and sweet taste made them a favorite not only within religious contexts but also in broader American Jewish culture. Over time, coconut macaroons became symbolic of Jewish culinary heritage, often evoking nostalgia and tradition in both religious and familial settings.