Invented by the Macaroon Sisters (Soeurs-Macarons), two Benedictine nuns who were driven out of their convent in 1793, the Nancy macaroon is a round cake with a crackled, convex surface, beige in colour. It has a deliciously soft texture, and a sweet almond flavour. The Nancy macaroon is made mainly from unbeaten egg white, sugar and ground almonds. The mixture needs to dry for a day before it can be cooked in the oven. This cake can be eaten at any time of the day, on its own or with a nice cup of tea or coffee in the afternoon.
The Nancy Gourmet Brotherhood of the Macaroon and Bergamot (ConfrérieGourmande du Macaron et de laBergamote de Nancy)holds an assembly every year to promote this sweetmeat which is so well-loved.