The French cookie made from almond flour and meringue, often with a filling, is a macaron.
A classic macaron consists of two smooth, round almond-meringue shells sandwiching buttercream, ganache, jam, or another filling. The shells are made with egg whites, sugar, and finely ground almonds, then piped and baked. Their characteristic ruffled edge is called the “foot,” or pied, and the finished cookie is usually delicate, crisp on the outside, and soft inside.
Macarons developed into their modern sandwich form in French pastry culture, especially in Paris, during the nineteenth and twentieth centuries. The exact modern origin is associated with competing claims involving pastry makers Pierre Desfontaines and Claude Gerbet. A common mix-up is macaroon: English-language macaroons are often dense coconut cookies, while macarons are almond-based meringue sandwiches.