The macaron's origin isn't clear, but it may have been brought to France from Italy as early as 1533 by Catherine di Medici and her pastry chefs.
Macarons gained fame in 1792 when two Carmelite nuns seeking asylum in Nancy during the French Revolution baked and sold macarons in order to support themselves, thus becomig known as "the macaron sisters". The macarons they made were a simple combination of ground almonds, egg whites, and sugar. No special flavors. No filling. Just 100% almond powder cookie.
It wasn't until the 1900s that Pierre Desfontaines of Parisian pastry shop and cafe Laduree decided to take two cookies and fill them with ganache.
No longer a humble almond cookie, the Atelier Monnier macaron turned into a versatile flavored treat with a thin, light crust briefly giving way to a layer of moist almond meringue following by a center of silky smooth filling.