The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547 as Henry II. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".
The almond from Syria is exported towards Europe because of Europeans who were forced to embark to the sea after the Fall of Constantinople. Almonds and almond paste finally settle in the Italian kitchens.
A New and Delicious Dessert
"You have to reinvent yourself," said French pastry chef Francois Payard.
It came as a food paste, without color or fragrance, through Catherine de Medicis, the future wife of the Duke of Orleans, Henri. She grew up in Italy, and learned of this macaron paste through her father.
"Making the Macaron Donut"
"Petite patisserie ronde aux amandes"
The well-known French writer Rabelais was one of the first published writers to mention the macaron as a "petite patisserie ronde aux amandes", meaning the "small and round almond pastry" (Museum of macaron, Monmorillon).