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The Macaron is a traditional French pastry originating from the city of Nancy, in north eastern France. Dating back to the 18th Century, the Macaron is today made from the same original recipe of egg whites, almond meal, icing sugar and sugar. In the early 1930’s, renowned Paris tea room and pastry shop ‘Laduree’ , began selling a new delicacy, the creation of Pierre Desfontaines, (grandson of Louis Ernest Laduree), two traditional shells filled with a ganache. This divine creation soon became the gem of the French patisserie.
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