Macarons are the perfect mix of a gooey, sweet inside and a crispy outer shell. Often spotted in mouthwatering colourful rows in bakeries, these melt-in-your-mouth, bitesize treats can be made in almost any flavour.
With a little practice, macarons are easy to make. Read on for our top ten flavour combinations.
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Chocolate and friends
- Our first flavour has to be classic chocolate and peanut, which is deliciously rich and satisfying.
- While we are on the subject of chocolate, why not try white chocolate with a hint of vanilla? This luxuriously sweet and tasty combo goes perfectly with a steaming hot latte.
- Add fruit to your chocolate base; for example, blackberry with white chocolate lifts the flavour and adds a bit of zing.
Dessert inspired
- We would argue that there aren’t many things more delicious than a doughnut macaron. Not only does the sweet chocolate buttercream inside make your mouth water but also they look as cute as a button with some icing and sprinkles on top.
- You can even try a crème brûlée macaron. These are oh-so-tasty thanks to the meringue buttercream filling.
- Why not try a dulce de leche macaron? This smooth, sweet filling takes your macarons to the next level.
Fruity goodness
- A little fruit inspiration next. For starters, we recommend an orange and honey combination. This is tangy yet sweet and complements the macaron’s texture perfectly.
- Next is raspberry and pistachio. The macaron is pistachio, giving it that lovely green colour, but the filling is zingy raspberry. Gorgeous.
Something unusual
- Macarons are a great way to experiment with unusual flavours; for example, you could try lavender-flavoured macarons. The delicate, fragrant scent works really well.
- To round off our macaron menu, we mustn’t forget the classic espresso macaron. This is sweet yet punchy and perfect after a meal.
Where the macaron came from
Every flavour on this list has a long history behind it. Like many almond pastries, the macaron dates back to medieval times. Its origins are thought to lie in the Middle East, where it was enjoyed during the Middle Ages before European travellers came across it. Back then it was simply a small, round, crunchy shell that melted in the mouth, with no filling at all.
Several regions have since claimed the next stage of its development, but the story becomes clearer during the Renaissance. Catherine de Medici is credited with bringing the macaron to France, where royal bakers recreated it. Over time it evolved into the filled sandwich we know today, and it became a symbol of refined French baking.
Macarons can be made with bitter or sweet almonds, and sweet almonds are often paired with grated lemon to lift their flavour. Paris remains the heart of macaron making, and the range has grown enormously, from berry and lemon to coffee, chocolate and pistachio.