In the early 1930’s, the bakery Laduree in Paris transformed the traditional macaroon — sweet, dry and crunchy — to a gourmet standard. The macaroon was larger, with a new found moistness and the possibility of featuring tempting garnishes. This creation was delicately crunchy on the outside, while moist, chewy and flavourful on the inside. These mini-pastries — made of almond paste, sugar and egg white — are available in 6 varieties — raspberry, chocolate, vanilla, pistachio, coffee and lemon.

< return to collection