Watching the ever-changing shapes of clouds in the sky many of us had dreamed to like be a cloud, so we may roam around freely without anyone reminding us of our responsibilities, or surfing the world on a cloud, but has anyone of you ever thought of how would a cloud taste? Although I can say that I have tasted a cloud but not some tasteless white smoke above us but some crunchy, soft, and chewy one filled with centered cream.

Its a story about HOW I MET MY FIRST MACARONS!!!

Macarons, the famed Parisian cookies, are elegant little sandwiches with two almond and meringue-based shells and buttercream or ganache fillings. They are not to be confused with macaroons, which are dense and shredded coconut-based cookies, often dipped in chocolate.

The word ‘macaroni’ and ‘macaron’ are obviously very similar. But wait, you say, one is pasta, the other is a dainty biscuit. In Italy in the Middle Ages, Maccarone was a type of pasta prepared with flour, egg whites, and rose water, and eaten with sweet spices, sugar, butter, or grated cheese. But it also referred to almond paste sweets similar to marzipan.

It is generally accepted these maccherone biscuits were likely brought to France by the Italian-born Queen Catherine de Medici, wife of Henry II. She arrived at her new home in 1533 and bought her preferred Italian chefs with her to the palace. At this time the cookies were still relatively simple. They were made with almonds, sugar, egg whites, and rosewater or orange blossom water, and care had to be taken so they wouldn’t crumble when baked.

The modern macarons were created by Pierre Desfontaines at Ladurée, the famed Parisian tea salon, in the early 20th Century. In 2005, Pierre Hermé, another famous French confectionary house, introduced March 20th as the world “Macaron Day”. In the 2006 movie Marie Antoinette, the Queen of France was seen surrounded by mounds of colorful macarons, linking macarons with the extravagant lifestyle of a French royal.

In May 2022, I went for a bakery course in New Delhi, the capital city of India, where I learned how to make different kinds of cakes, bread, and baked savory dishes. During the second weekend of May, I arrived at my brother’s house, chill with his family till Monday morning and try some new dessert items that I had planned to try once I go there. Once I asked my brother about any great cheesecake to order but the place from where the cheesecake was meant to be ordered was quite distant from the location for delivering the cake. Then he recommended me to try macarons from a place he had recently been ans described their macrons as terrific in taste.

I asked him to order whichever flavor of macaron he is familiar with and tastes the best, so he ordered french vanilla, pistachio, and coffee-flavored macarons. Around 7:30 p.m. our macarons were delivered and Brother brought them into the room, packed in a beautifully designed box in which the macarons were kept stacked. I was advised to first try the French Vanilla cream-flavored macaron so I took a bite of it and it was like a splash of cold water on my face reaction was AMAZINGGGGGGG!!!. The macaron was crunchy from the inside corners with a soft and smooth look like a cloud, literally, it was like a crunchy cloud in the mouth. Within a bite, I felt .softness, crunchiness, and chewiness in an order with the boom of authentic french vanilla flavored cream which was subtle in flavor, the creamy texture was perfect with the correct amount of sweetness.

Next, I had the Pistachio creme macaron which was nutty from the center with its nut pieces mixed in its cream, and finally, last but not least Coffee flavored macaron which we left for our sister to eat since she was a vegetarian and macaron had egg in it so we were excited stuff the last macaron in her mouth and yell You Ate Non-Veg! but my brother told me that she eats such desserts very normally without thinking if it has egg or not.

My excitement flourished after hearing this, so I myself ate the last macaron which was awesome! and gave a thankful tribute to the macarons.