Those from this region look nothing like the stylish colourful biscuits that are usually associated with the name. Instead, they are small, chunky biscuits that often contain a variety of other ingredients such as dried fruit, nuts and chocolate.
Montmorillon in the Vienne is especially known for its macarons and has a museum dedicated to them. The recipe for the Montmorillon macaron is said to be unchanged for more than 150 years. The other centre for macarons is Angoulême, where the Lolmede macaron has been made by the Lolmede family since 1889.