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At MAC and CO, we believe every macaron tells a story—of precision, patience, and a pinch of magic. But behind their delicate shells and vibrant colours lies a swirl of myths that often confuse even the most devoted dessert lovers. Today, we're cracking open the truth behind some of the most common macaron myths.

Meringue, a mixture of stiffly beaten egg whites and sugar used in confectionery and desserts. The invention of meringue in 1720 is attributed to a Swiss pastry chef named Gasparini.

Macarons are pieces of pastry perfection, achieving an ideal texture and consistency so that they are crispy on the outside but melt in your mouth is the right balance between science and art.