Cookies are typically made with flour, egg, sugar, and some type of shortening such as butter or cooking oil, and baked into a small, flat shape.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance.
Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie.
The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base.
Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).