The macaron's history traces to 1533, when Catherine de Medici brought Italian almond pastry chefs to France upon marrying King Henry II. The iconic sandwich form — two almond meringue shells with a ganache, buttercream, or jam filling — was perfected in the early 20th century by Parisian patissier Pierre Desfontaines of Ladurée. Macarons are made from just three base ingredients: almond flour (providing healthy fats and some protein), egg whites (pure protein), and sugar. The almond flour is what sets macarons apart nutritionally from other cookies — it contributes magnesium and a small protein boost. However, the high sugar content (typically 50-60% of total weight) means macarons are best enjoyed as an occasional indulgence rather than a daily snack. For fitness-conscious eaters, the key advantage of macarons over other desserts is their small, defined portion size — one or two pieces satisfy a sweet craving with far less impact than a slice of cake or a large pastry.