French macarons are meringue-based sandwich cookies made from almond flour, powdered sugar, and egg whites, piped into small rounds, baked into light shells, and filled with buttercream, ganache, or jam. They're often confused with coconut macaroons, a separate, denser cookie that shares little beyond the name. A popular story credits Catherine de' Medici with bringing the recipe from Italy to France in the 16th century, but food historians now consider that account largely legend rather than documented fact; the macaron's actual path into French pastry-making before it became a Parisian specialty is unclear. The shells are sweet and delicately almond-flavored, with a crisp exterior and chewy interior, and come in a wide range of colors and fillings, from classic chocolate and vanilla to lavender, matcha, and salted caramel.