What is the difference between a Nancy Macaron and a Parisian Macaron? The Nancy Macaron is a single, flat, cracked cookie made exclusively of egg whites, sugar, and almonds. Unlike the Parisian macaron (Gerbet style), it is not colorful, has no filling (ganache), and is not a sandwich cookie. It is a rustic, gluten-free delicacy dating back to the 18th century, synonymous with the heritage of Nancy.
What are Nancy macarons?
These are flat, rather large macaroons made from eggs, sugar, a little flour and almond powder. The recipe is very old.
Nancy is notably the famous Place Stanislas / Photo chosen by monsieurdefrance.com: shutterstock
I / The Legend of the "Macaron Sisters"
A Secret Born in a Convent
Some say it arrived in the 16th century in the luggage of Catherine de Médicis, who often visited her daughter the Duchess of Lorraine in Nancy. We're not sure how, but the recipe would have found its way to the city's convents, and in particular to the convent of the Dames du Saint Sacrement. It has to be said that this dessert, of Italian origin, was perfectly suited to these nuns, who had to eat very little meat to follow the rule, but were allowed to eat eggs. Eggs, which they prepared in a multitude of ways, including, and even especially, as a dessert.
The Success of the "Maison des Sœurs Macarons"
During the French Revolution, convents were ordered closed, and the convent of the Dames du Saint Sacrement was shut down. To earn a living, two of the convent's nuns decided to take up pastry-making. Marie-Élisabeth Morlot and Marguerite Gaillot began making macaroons as they had in their convent, and soon became so successful that they were nicknamed "the macaroon sisters". Their recipe was passed down through their families and then through the various owners of their store, which became "la maison des soeurs macarons". It still exists, on rue Gambetta near Place Stanislas, and you'll find the best macarons in Nancy.
Nancy-style macaroons are just delicious! Photo chosen by monsieurdefrance.com: depositphotos
II / The Authentic Nancy Macaron Recipe
Ingredients
- 2 egg whites
- 100 g almond powder
- 100 g powdered sugar
- 1 sachet vanilla sugar
- 3 drops vanilla extract
Preparation Steps
- Preheat the oven to 240°C (th. 7).
- Prepare your mixture : Sift the powdered sugar, then mix with the almond powder and vanilla sugar.
- Mix your egg whites: Whisk the egg whites until stiff, then fold them gently into the sugar-almond mixture. Add the vanilla extract.
- make your macaroons: On a baking sheet lined with parchment paper, place small, flat knobs of dough, about 4 cm in diameter. Lightly moisten their surface with a brush.
- Bake your macaroons : Place in the oven and immediately lower the temperature to 150°C. Leave to cook for 15 to 20 minutes.
- Tasting: Allow to cool before enjoying these sweet treats.
III / How to Store Your Macarons?
Nancy Macarons keep very well in a metal tin. If they become too hard, a classic French grandmother's trick is to place a wedge of fresh apple in the box overnight: the moisture will restore the cookies' original chewiness.
IV / The Macaron: A Must-Do when Visiting Nancy
You cannot explore the Place Stanislas without stopping by the bakeries in the Old Town. Along with the Bergamote candy, the macaron is the edible emblem of the city. To find the best spots to taste these wonders and explore the local heritage, check out our guide on visiting Nancy and its top sights.
FAQ: Everything You Need to Know About Nancy Macarons
Why didn't my macarons crack?
The typical cracked look comes from the right balance between the sugar and the moisture of the egg whites. Make sure to sift your dry ingredients well and double-check your oven temperature.
Is the Nancy Macaron Gluten-Free?
Yes! Made solely from almonds, sugar, and egg whites, the authentic Nancy Macaron is naturally gluten-free, making it a perfect dessert for everyone.
How long do they last?
If kept away from humidity in an airtight tin, they can easily be stored for two to three weeks.
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