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Lorraine
In 1792, two nuns driven from their convent by the Revolution had nothing left — except a secret almond recipe. This secret sustained them for two centuries. It is still kept.
Pastry or bakery speciality from Lorraine.
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The macaron de Nancy bears no resemblance to the Parisian macaron filled with ganache cream — it is a round, flat, crackled biscuit, soft and chewy at heart and lightly crisp on the surface, born in Nancy's convents. Its history probably dates back to the 16th century: according to tradition, it was during Catherine de Médicis's visit to Lorraine — whose daughter was Duchess of Lorraine — that the Florentine macaron recipe reached the region. The Italian method was subsequently passed down to the convent of the Dames du Saint-Sacrement in Nancy, where the nuns, bound by a meat-free diet, made these macarons for nearly two centuries.
The French Revolution upended everything. A decree abolished religious congregations and drove the sisters from their convents. Two residents of the Nancy convent, Marie-Élisabeth Morlot and Marguerite Gaillot, found themselves on the streets — with a secret recipe as their sole capital. They found refuge in Nancy city centre, at the home of a certain Monsieur Gormand on Rue de la Hache, and as early as 1793 opened a small shop to sell their macarons. Success was immediate and enduring: they were quickly dubbed the "Sœurs Macarons", and their shop became a Nancy institution.
Since 1793, the recipe for the Sœurs' macaron has never been revealed. It has been handed down from generation to generation in remarkable continuity: the Maison des Sœurs Macarons, taken over by pastry chef Nicolas Génot following his father in 2000, perpetuates its recipe and tradition to this day. The basic ingredients are known — almonds, egg whites, sugar — but the exact composition of the biscuit remains unknown to the public. Neither overly ground almonds, nor too much sugar, nor artificial flavourings: complete restraint in the service of an incomparable result.
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The Sœurs Macarons shop, originally established on Rue de la Hache (renamed Rue des Sœurs-Macarons in 1952), moved in 1983 to 21 Rue Gambetta, where it remains today. Awarded the Entreprise du Patrimoine Vivant label in 2012, it has become one of the city's best-known sweet addresses. The macaron de Nancy, understated and unpretentious, contrasts with the sophistication of its Parisian namesake — and that is precisely what has underpinned its charm and loyal following for over two hundred and thirty years.
The original version: off-white, crackled surface, melting and chewy centre. Pure sweet almond flavour, lightly sweetened, without artifice. This is the version that faithfully reproduces the Sœurs' recipe.
Some pastry shops offer variations with chocolate, pistachio, orange blossom or mirabelle plum. These versions remain faithful to the original crackled texture whilst playing with additional flavours.
Formats suited to different occasions: individual macarons (5–7 cm diameter) for tasting, mini formats for gift boxes and platters of mignardises.
Appearance
Round, flat, golden and irregularly crackled surface — a hallmark impossible to imitate industrially. Not smooth, not shiny, not flawless: rustic and authentic.
Aroma
Toasted almond, a light note of vanilla sugar, a discreet hint of butter.
Taste
Pervasive sweet almond, sweet without being cloying, lightly crisp on the surface, melting at heart. No acidity, no cream.
Texture
Chewy on the inside, firm on the outside: a thin, crackled crust that yields under the tooth, revealing a soft and slightly sticky interior. Very different from the Parisian macaron.
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A sweet treat to be enjoyed without fuss:
The macaron de Nancy is not protected by a PGI (IGP) — unlike the Bergamote de Nancy, also produced by the Maison des Sœurs Macarons. The Maison des Sœurs Macarons is the guardian of the original recipe, but other Nancy pastry chefs offer their own version of the almond biscuit, under various names.
Artisan — Family-run
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