These colourful clouds of meringue and sweet ganache are a staple of French Patisserie, tracing back to the early 16th century, finessed and refined by generations of Pastry chefs from Catherine de' Medici own chefs to Pierre Herm̩, and are routinely used, along with the Croissant, as a way to benchmark individual skills and overall standard of Patissiers the world over.
Like many other staples of gastronomy, the list of raw ingredients is short - almond meal, eggs and sugar - but it takes years of trial and experience to get the perfect smooth, shiny finish, crispy shell and soft interiors. We use only the finest ingredients in our Macarons including Valrhona Grand Cru chocolate and Callebaut White Chocolate.
After 35 years and two generations of experience, our Patissiers have perfected the art of macaron-making.
Dark Chocolate - Salted Caramel - Passionfruit Milk Chocolate - Rosewater - Jasmine Green Tea - Pistachio - Cassis (Blackcurrant) - Strawberry - Dark Chocolate and Orange.
From time to time we add delicious new flavours to this list.