Typical of the Spilambert tradition since the 17th century, they are in fact known for their exquisite flavor and characteristic softness. The basic recipe consists of sweet and bitter almonds mixed with sugar and stiffly whipped egg whites; they are baked in the oven. The variations of this formula are of course endless, so much so that almost every family in the country uses its own recipe, characterized by the proportions of the components, possible addition of flavorings, baking time and temperature etc. Toward the middle of the 19th century, macaroons came out of the family sphere and began to be marketed by the Goldoni Family, owners of the Caffè Goldoni that stood on the corner of today’s Corso Umberto I and Via Sant’Adriano.
