The Rule of the Convent of the Nuns of the Blessed Sacrament in France did not allow the Nuns to eat meat, so they developed this recipe, which closely resembled the traditional French macaron.
In 1793, after the dissolution of their monastery, two Benedictine Nuns took refuge in Nancy. To thank their hosts for their hospitality, they began making and selling macarons. It is this same recipe that the Nuns of Saint Roger Abbey present to you today, perpetuating this monastic know-how. Each bag contains 15 macarons.
Why Organic?
