1620
The Ursulines
After wine, the macaron is Saint-Émilion’s other speciality. The nuns of the Ursuline convent were making it as early as 1620.
Over the centuries, the recipe passed to a few families in the town, who kept it secret.
The Ursulines’ recipe, since 1620
Three ingredients and a secret four centuries old
The genuine recipe
Madame Blanchez handed it down to Nadia Fermigier, who succeeded her on rue Guadet. She is today its sole keeper.
The name is a registered trademark: it is the “Seule authentique” (“the only genuine one”) seal on our boxes.
Made every day
The macarons are made by hand, every day, at the workshop. We choose fresh, local, seasonal produce and favour short supply chains.
In the shop you will also find cannelés, biscuits and confectionery.
Three ingredients, nothing else
Sweet and bitter almonds, fresh egg whites and sugar.
No colourings, no preservatives: that is why they are made every day.
Les plus beaux villages de France
For the programme “Les plus beaux villages de France”, Stéphane Bern came to taste Nadia Fermigier’s macarons.
His verdict: “the best macarons in France”.
The workshop on film
The feature about our macarons, to watch on Dailymotion.
Watch the feature (opens in a new tab, on Dailymotion)