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Macaron is a French dessert made with egg whites, almond flour, and white sugar. It is usually filled with fruit jam or cream between two biscuits. Its origins can be traced back to the macaroons of the 19th century; after this sweet is baked, it is based on a round flat-bottomed shell, coated with mixed egg whites, and finally added with a hemispherical upper shell to form a round compact dessert with a rich taste. It is the most local delicacy of the Vienne province in western France. This kind of snack can occasionally be seen in northeastern France.
