History of French macarons can be traced back to the 8th-9th century (renaissance period). It was an era of transition, from ancient to modern world. Many important milestones in different fields of life were achieved; macarons was one of the culinary innovations.
A single macaron can cost you around $4 and it’s not even that good. It may be an unpopular opinion but macrons are overrated. Some may argue that the price is because of the expensive ingredients used or skill required to make them. Basically, macarons are Kardashians of desserts, they’re so popular yet no one knows why. I still don’t get the point of making this ball of sugar and carbohydrates that may or may not taste well but is guaranteed to get you closer to obesity and heart diseases. Why would you put so much sugar into your body, it is like buying expensive heart attack.
What’s the point of creating a food that is expensive to make, is time consuming, requires extreme precision and skill and yet doesn’t taste that well. The idea of a macaron is entirely bonkers. I don’t see any reason for popularity of this dessert except weird flavors and extensive range of colors they come in. to be honest this is not even a great reason to be popular either. Who wants to eat a lavender flavored, blue cookie (if you like this flavor, you’re a sociopath).
Macarons are marketed as high-maintenance food and are supposed to make you look fancy. I’d much rather munch on a chocolate chip cookie and milkshake than a $4 macaron and bubble tea. I went to get myself some of this dessert after watching “Mary Antoinette” as almost every scene in the film has a pyramid of macarons in the background. The macarons we see today are not the macrons Marie Antoinette ate. Original French macarons were much rustier and there was no filling. Macarons we see today are entirely different from their French ancestors, still marketed as “Macarons”.
Macaron Packaging:
As if weird flavors and rainbow colors were already not preposterous enough, they’re now sold in fancy French macaron boxes. if I’m being honest, I’m not mad at the packaging, it is very attractive, so much that I didn’t mind getting a box of rusty discs filled with meringue. These boxes are usually printed in hues of colors matching the flavors of the product inside. If you’re a bakery startup start investing in extravagant boxes for your macarons because this over-rated, rusty, tasteless dessert needs to die. People who are high on the boujee looks of this dessert will soon come to their sense as spending $4 for two small rustic cookies pasted together with a thin layer of meringue is ridiculous.
