Making of Macarons des Soeurs
The making of Macarons is not an industry, it is a precise art, its manufacturing and cooking remain secret.
The History of the Macaron begins at the time of the Renaissance with the arrival in France of the Florentine pastry chefs of Catherine De Mésdici.
The quality of the ingredients is essential for the creation of these delicate pastries. Indeed, les Soeurs Macarons have always been made exclusively with French almonds grown in sustainable agriculture and fresh eggs. The bitter almond essence used in other recipes is not an ingredient in the original recipe and is therefore not used by the House. inimitable taste of the Macaron, This never before quality requirement ensures the equaled for more than 220 years.
Nicolas Génot prepares the famous pastry every day; traditional in his workshop where he locks himself away, alone, to preserve the secret. In fact, he is the only one who knows the quantities needed and the process to follow to perfectly prepare this tasty treat. Methodically following this ancestral recipe ensures that the macaron has texture and visual appeal.
He also ensures step by step the design of a product of consistent quality. This little round cake must indeed be finely cracked and very soft.
The Oven of the Sisters Macarons
In 2019, the private apartment containing the original ovens of the Sœurs Macarons, ovens listed in the supplementary inventory of historic monuments, located at 10 rue des Sœurs Macarons in Nancy (formerly 10 rue de la Hache), changed owners.
These ovens are no longer in operation since the installation of Roger Aptel at 21 rue Gambetta in Nancy, current address of the Maison des Sœurs Macarons confectionery.
Roger Aptel then took with him the unique and secret recipe for Macarons transmitted by the Macaron Sisters.
21 Rue Gambetta remains, even today, the only place to make the original recipe of the Macaron Sisters passed down from generation to generation.
With the suppression of religious congregations, the two Sisters having taken refuge at 10 rue de la Hache, the city of Nancy wanted to honor a name which contributes to the influence of the city. This is why, in 1951, the city of Nancy gave a part of rue de la Hache the name “rue des Sœurs Macarons”, thus recognizing the success of this recipe and the Macaron des Sœurs as the origin of the Nancy’s macaron.
In 2019, the private apartment containing the original ovens of the Sœurs Macarons, ovens listed in the supplementary inventory of historic monuments, located at 10 rue des Sœurs Macarons in Nancy (formerly 10 rue de la Hache), changed owners.
These ovens are no longer in operation since the installation of Roger Aptel at 21 rue Gambetta in Nancy, current address of the Maison des Sœurs Macarons confectionery.
Roger Aptel then took with him the unique and secret recipe for Macarons transmitted by the Macaron Sisters.
21 Rue Gambetta remains, even today, the only place to make the original recipe of the Macaron Sisters passed down from generation to generation.
With the suppression of religious congregations, the two Sisters having taken refuge at 10 rue de la Hache, the city of Nancy wanted to honor a name which contributes to the influence of the city. This is why, in 1951, the city of Nancy gave a part of rue de la Hache the name “rue des Sœurs Macarons”, thus recognizing the success of this recipe and the Macaron des Sœurs as the origin of the Nancy’s macaron.
The Macaron des Sœurs de Nancy is a very famous Nancy specialty and a flagship of Lorraine gastronomy. Macarons are sold by the dozen. There are boxes of 12, 24 and 36 Macarons.
Dozens of Macarons are sold on their baking paper.
