Having studied the art of French Pastry Baking in Paris, Macaron Queen is now on the fast track to becoming the top pastry chef in the market. What started out as a personal passion to make delectable treasures for close friends and family, Macaron Queen quickly found herself making these treats for private celebrity parties, fashion spreads, music videos, and movie sets. A passion for evolving Fr
ench pastries is what makes Macaron Queen's treats so unique, and her creations so irresitable. After developing a recipe for (literally) the best French macaron (on the planet), she now has a considerable following of fans- always begging for more of those "guilt-free slices of heaven!"
Although the macaron is already much lighter in calories than its counterparts, Macaron Queen began customizing her macaron recipe to significantly reduce the calories, fat, and sugar- without compromising taste at all. Macaron Queen says, "I pride myself in looking at people's faces when they eat something and love it so much that I can say, it's ok have another one!"
Macaron Queen's menu varies from individual desserts, cakes, Macarons, parfaits, and cookies- all with the finest ingredients and exquisite taste. Tradition of Perfection
Although predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. Italian Jews later adopted the cookie because it has no flour or leavening and can be enjoyed during the eight-day observation of Passover. It was introduced to other European Jews and became popular as a year-round sweet. A French macaron is a confectionery whose name is derived from an Italian word “maccarone” meaning paste. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
