America's fascination with these ethereal little cookies has been one of the most happy things in my pastry chef career! I had the privilege and honor to study with Pierre Hermé at Fauchon in Paris. He has now become "Le Roi de Macaron" having revitalized Ladurée's pastry department after leaving Fauchon.
There are many imitators, which is why we call ours Parisian Macaron. Delicate, subtle and most importantly, NEVER artificially flavored with compounds. We use fresh purees, real fruit and nut pastes for our macaron. This leaves you with a bright fresh taste of heaven!
Our flavors are always rotating...but these are some standards.
- Meyer Lemon
- Salted Caramel