Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomiquecites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavours or fillings.