A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring.

The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron has been presented with a ganache, buttercream, or jam filling sandwiched between two such cookies, akin to a sandwich cookie. A smooth squared top characterizes the confection, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and quickly melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaroon Sisters." In these early stages, macarons were served without unique flavors or fillings.

It was not until the 1930s that macarons began to be served two-by-two with the addition of jams, and spices. As it is known today, the macaron composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling was initially called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.

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