Where Do Macarons Come From?
Contrary to popular belief, macarons were invented in Italy, not France! These small pastries originated in the Middle Ages, then called maccherone (the Italian equivalent of macaron, meaning "thin dough"). They were introduced to France by Catherine de Médicis, who gave them to Duke Anne de Joyeuse at his wedding in 1581. A few decades later, in 1660, a pastry chef from Saint-Jean-de-Luz had the idea to make them especially for the wedding of King Louis XIV. From there, macarons began to find their place in French gastronomy.
However, it is only since the early 19th century that the macaron as we know it today has existed. Until then, it was actually just a simple biscuit. It was in 1830 that the famous Parisian macaron, made of two biscuit shells joined with ganache, was invented. Today, this macaron is made from almond powder, sugar, and egg whites. It has a round shape, is grainy and crunchy on the outside, and creamy and melting on the inside.
This recipe, now internationally renowned, has been adapted many times. Each variation has different characteristics and should therefore not be paired in the same way.
Why Drink Champagne with Macarons?
There are many flavors of macarons. Often very sweet, it can sometimes be difficult to find a drink that will bring balance. All types of wines can find a pairing with macarons.
However, the usual practice is to enjoy them with champagne, the alcohol best suited to highlight their delicacy (and which also has a luxurious image, just like the macaron). The bubbles in champagne bring freshness and lightness to offset the sugar in this small cake, preventing it from feeling heavy.
This pairing works so well that some pastry chefs have even created macarons… champagne-flavored! This is the case with the shop "Le Monde du Macaron" located in several cities in France. When biting into their champagne macarons, you will truly feel the bubbles sparkling on your tongue.
Which Type of Champagne Should You Choose?
Recommendations often lean towards a sweet or semi-dry champagne, as brut tends to contrast too sharply with the sweetness of the macaron and can give it a bitter note. However, this is a general rule. It is true that for a macaron with a mild flavor, a brut will work very well and add a bit of liveliness.
If you choose red fruit macarons, such as raspberry or blackcurrant, a rosé champagne with red fruit aromas will be ideal. This tone-on-tone pairing will highlight the fruit notes and add an airy touch. For other pairing ideas, a floral-flavored macaron (rose or violet, for example) will go very well with a "Zero dosage" champagne, meaning very low in sugar. A macaron made with liqueur will pair nicely with a vintage champagne, which will emphasize the liqueur on the palate. Finally, an exotic fruit macaron (lychee, coconut…) can be enjoyed with a brut rosé.
The main idea is to choose a champagne that suits your taste. Everyone experiences tasting differently. That’s why the goal is above all to achieve real gustatory pleasure and want to repeat the experience. To enhance the taste and flavors of macarons, it is recommended to chill the champagne. We then advise you to try several combinations to see what suits you best.
Online Champagne and Macaron Tastings
Would you like guidance to better appreciate the champagne-macaron pairing? Domaine du Goût offers online champagne and macaron tastings, providing a convivial moment you won’t soon forget. The format is customizable, and pairings can also be made with chocolate, cheese… Let your imagination run free!
