I can write so much about this dessert.  It was the first dessert that made me take baking to a more professional level. I developed each taste on my own to balance the sweetness and emphasize the desired flavor, not just with color.

These tender almond halves are connected by various creams. They are based on chocolate, fruit puree, as well as caramel and cheese cream. This dessert will not leave you indifferent, because my original goal was to precisely create the perfect macaron. For the filling I always use Belgian chocolate, and natural fruit purees.




  • Cookie Halves:
  • Almond Flour
  • Powdered sugar
  • Egg white
  • Sugar
  • Tonka bean
  • Dye (optional)
  • Cocoa (for chocolate)
  • Pistachio flour or hazelnut flour (for different flavors.)
  • May contain freeze-dried fruit



  • Belgian chocolate
  • Cream
  • Nut paste (praline)
  • Pistachio paste
  • Cream cheese
  • Ground coffee beans
  • Fruit puree
  • (raspberry, strawberry, currant, passion fruit, mango, apple, etc.)
  • Glucose
  • Sugar
  • Vanilla Seeds
  • Liquor (optional)
  • Fresh fruit
  • Pectin
  • Gelatin (optional, not in all)
  • For the aromatization of certain flavors, fresh herbs of basil, mint, melissa, thyme, lavender, and rosemary are used.


Price: $2 per piece, $3.50 per special-shaped piece (heart, bunny, bear, flower)


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