Article in the Franco-Japanese OVNI magazine

Macaroons originated in medieval Italy,

. They were introduced to France by Florentine confectioners when Catherine de Médicis married Henri II in 1533, and were made in different regions using different methods.

In Nancy, they were made in the Benedictine abbey, but two nuns were expelled from the convent during the French Revolution.

In 1793, two nuns expelled from their convent during the French Revolution opened a shop in the street called Sœurs Macarons.

The Genot family is the fourth family to perpetuate this ‘secret recipe’.

Nicolas' father (right) bought the business in 1991.

In 1991, Nicolas' father (right) bought the commercial rights to the shop and learned the production methods.

Maracons are made with almonds from the south of France, egg whites and sugar.

The macaroons are not like the ‘Nancy macaroons’ of other pastry shops. It's a trade secret. "I learned it from my father and passed it on to my son (photo left).