Macaron history


Paris flavored with ginjinha. It was the idea that inspired the creation of a macaron with the character of the Western region. The unique flavors of our territory surrounded by two meringue and almond shells. An explosion of color. 

A fusion of stories and traditions that resulted in a product full of charisma: Macaron d'Óbidos. The macaron (originally "maccherone") was introduced in France by Queen Catherine de Médici (1519-1589), when she left Italy to marry the future French king Henry II, in 1553. With you, she took a retinue of servants , nannies, cooks and confectioners and, above all, the exquisite habits of the Florentine court of the Médicis, where refinement at the table already prevailed.

Given her deep appreciation for sweets, thanks to her and her confectioners, the recipes started to be prepared with sugar instead of honey, as was then the practice in France. Among his favorite sweets would be the almond flour biscuit, later turned into "macaron". From the Casa dos Médici was also Maria de Médici, married to Henry IV of France. From this marriage was born Maria Henriqueta de França, mother of Charles II of England, who would become the husband of D. Catarina de Bragança (1638-1705), a Portuguese noblewoman known for having taken the habit of drinking tea to England. At the beginning of the 20th century, Pierre Desfontaines Ladurée creatively decided to combine two simple meringue and almond cookies with a filling, and the first macaroons of a new generation appeared. 

Colored and filled to the taste of the pastry chef, they became an icon of French confectionery and began to be served in the most refined tea houses. The combination of the history of macaron with the diversity of colors and flavors of the Western Region of Portugal creates the Macaron de Óbidos. In everything identical to the creation of Pierre Desfontaines, in a perfect fusion with the regional flavors and with the flag "ginjinha macaron".