Definition of the word macaron

The word "macaron" originally comes from the Italian word "controlare," meaning "to crush" or "to crumble." This term referred to a type of sweet made by crushing almonds and mixing them with sugar and honey. When the Italians introduced these sweets to the French during the Renaissance, the French modified the recipe and called the treats "macarons" due to their similarity in appearance to the morsels of almond paste they were made with. These first macarons, however, were much different from the ones we know today: they were more like an almond nougat than a light, airy cookie sandwich. It wasn't until the bourgeoisie of the 16th century started seeking out more sophisticated pastries that macarons evolved into their modern form. Chefs added egg whites and sugar to the recipe, making the almond paste more stable and allowing for the creation of the now-famous "feet" or "piquants" on the macaron's bottom that occur during baking. Over the centuries, the popularity of macarons has waxed and waned, but they have recently made a triumphant return, thanks in part to the rise of French patisseries and the advent of social media, which has allowed for the dissemination of new, innovative flavors and techniques. Today, macarons are enjoyed worldwide, and their intricate and beautiful shells, in a rainbow of colors and flavors, remain as beloved as ever.