Macarons

Macarons — the iconic French almond meringue sandwich cookies, with their characteristic smooth domed shells, ruffled feet (the 'pied'), and intensely flavoured ganache or buttercream fillings that have made the French macaron one of the most globally recognised premium patisserie items.

About Macarons

The macaron (not to be confused with the coconut macaroon) is made by folding ground almonds and icing sugar into stiff meringue (the 'macaronage' technique), piping into rounds, and baking at precisely controlled temperature. The characteristic feet form during baking as the shell sets and the base spreads. Two shells are sandwiched with filling — typically a ganache, butter cream, or fruit curd calibrated to the shell flavour.

Flavour Profiles (Seasonal Selection)

The in-store macaron selection rotates seasonally; typical varieties include: Vanille (Madagascan vanilla bean ganache), Frambozen (raspberry curd), Chocolat (70% dark chocolate ganache), Pistache (Sicilian pistachio buttercream), Caramel Beurre Salé (salted caramel), Citroen (lemon curd), and Passion Fruit (tropical curd). Check the in-store display for current availability.

Ingredients

Ground almonds, icing sugar, egg whites, sugar. Filling: varies by flavour (double cream, butter, dark/white/milk chocolate, fruit purée, flavourings). Contains almonds, eggs, milk. May contain traces of other tree nuts.

Serving & Storage

Serve at room temperature (remove from refrigerator 15–20 minutes before serving for the ganache to soften to its optimal texture and the shell to regain slight chewiness). The texture profile of a perfect macaron: crisp outer shell, slightly chewy interior, yielding ganache. Refrigerate; consume within 3 days. Do not freeze shells — the meringue structure collapses on defrosting.