The house
Nancy’s real Macaron? It’s the Macaron des Soeurs.
This delicious crunchy meringue cookie with a tender center and taste of roasted almonds is made only from sugar, egg whites and French almonds.
The original recipe for these Macarons is a secret that is carefully guarded. For more than two centuries, these cakes have become a staple of Lorraine gastronomy and Lorraine Heritage.
La Maison des Sœurs Macarons is the oldest artisanal Macaron confectionery in Nancy. Founded in 1793, it is the sole holder of the true secret of the authentic recipe of the Macaron Sisters at the origin of the Macaron de Nancy.
The company has been officially registered as a Living Heritage company since 2012.
If certain know-how of Nancy pastry chefs can be a source of confusion, the real secret of the authentic recipe of the Macaron Sisters has only been transmitted to four families since its creation. This recipe is currently owned by Nicolas Génot.
The history of the House
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 Médicis, and continues to this day…
Making of Macarons des Soeurs
The making of Macarons is not an industry, it is a precise art, its manufacturing and cooking remain secret. Discover all the secrets…
Macarons tasting
The Macaron des Sœurs is distinguished by its regular cracks, its unique taste of toasted almonds and its slightly meringue texture. Let yourself be seduced…
history of our products
Press
TELEMATIN FRANCE 2
The secret of Nancy macaroons Watch the video about Nancy macaroons, on the Télématin show, broadcast on France 2 on Saturday the 23rd of April.
L’EST REPUBLICAIN
"The macaroon, star of the USA" Column by Yannick VERNINI Last month, Nicolas Génot returned from London. The baker who runs the Maison des Soeurs Macarons had presented his bergamot sweets at Harrods, in an area showcasing the finest French craftmanship. This time,...
THE NEW YORK TIMES
Fads Aside, the Perfect Macaron Is Timeless Article published the 22 of July in the printed edition of the newspaper, you can read the article by ELAINE SCIOLINO on NY Times website.