Frequently Asked Questions
A macaron, or French macaron, is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. Two shells (or cookies) are sandwiched together with a filling such as chocolate, buttercream, or jams.
The best way to find out, is to eat a few, and discover them yourself. Once you do, every other cookie will seem like kids’ stuff. The experience of eating a macaron is utterly unique. The contrast of textures and tastes constantly surprises and delights the palate: One moment, you taste the tender nut-based shell; the next, the rich filling, then both. It’s a continuously evolving process of delicious discovery. So that’s what makes macarons special.
But let’s get more specific. There’s the surprise that comes in finding such a huge amount of flavor packed into something so tiny. It has been said that a serving of macarons should only be two cookies, because the flavors are so rich and intense that two is enough to leave you completely satisfied. More than two could be overkill.
Next, their richness is a complete contrast to their lightness. Richness is not something you’d associate with meringues, yet that’s what macarons are: meringue cookies. Most meringues are noted for their lightness and complete lack of richness, so it’s a shock to find that quality in a macaron.
The experience of eating a macaron is utterly unique. The contrast of textures and tastes constantly surprises and delights the palate: One moment, you taste the almondy-shell; the next, the rich filling, then both, then either. It’s a continuously evolving process of delicious discovery.
So that’s what makes macarons special. But the best way to find out, is to eat a few, and discover them yourself. Once you do, every other cookie will seem like kids’ stuff.
Finally, these delicate sandwiched pastries are not easy to bake. Achieving the ideal consistency, shape, tenderness… takes practice and patience and is not considered a standard home-baked item.
Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut.
Parisian macarons are made from a batter of ground almond flour, egg whites, and confectioners’ sugar that puffs up to form a smooth-surfaced cookie with a hollow center and distinctive “foot.” These airy almond meringues are then formed into sandwich cookies filled with ganache, jam, or buttercream and chilled, yielding a chewy center and shell-like surface. Macarons are available in countless flavors and colors.
Coconut macaroons are made from shredded coconut held together by egg whites and granulated sugar. They have a craggy surface and chewy interior and are often dipped in chocolate.
Macarons are made with nut flour. Traditionally it is almond flour, but I mainly use CASHEW FLOUR. I do often use almond in my batches for various reasons including being able to sell to customers with a cashew allergy. Wheat flour is NOT used unless it is an ingredient in the fillings or toppings of the finished macarons.
The short answer: No.
The details: Due to the base ingredients used to make macarons, they could be considered gluten free. Some macaron flavors (meaning the flavor profile and ingredients used to make that flavor in the fillings and toppings) will not be gluten free. For example, S’mores macarons have Graham crackers as an ingredient, Birthday Cake macarons may have baked cake or edible cookie dough in the filling. But most importantly, my kitchen is not certified gluten free and can’t be due to the cross contamination that may occur from using other food products with gluten and bakeware/kitchen tools that have come in contact with products including gluten.
No. My kitchen is not certified as kosher or halal. I do have a “kosher style” kitchen where we never have pork or shellfish, but we are not a kosher home. The majority of macarons I make will be vegetarian (no meat products, including gelatin or meat-based shortening/fats), while including eggs and dairy (therefore, not vegan).
Unfortunately, I do not bake dairy-free, sugar free, or vegan macarons.
Baking macarons is a multi-step process and more complex than baking a standard cookie. There’s an egg-white meringue, folding in the nut flour to the exact necessary consistency, piping out perfect circles, letting them “rest” so they dry before baking, and then baking one tray at a time! Next they have to cool and be filled and decorated/topped, but then… they have to mature while chilling in the fridge for 24-48 hours before they get their perfect tender bite. What does all this mean? It takes a minimum of 2-3 days to go from ingredients to finished perfect, beautiful macaron!
You can always check with me regarding availability of same-day macarons! Just keep in mind that I won’t always have the inventory. If I do have some, you won’t be able to specify flavors/color, but may select from my current inventory! To make a same day or even next-day request, comment or post on the Facebook page, direct message me on FB, or email!
You may keep your macarons in a sealed container for up to 3-5 days in the refrigerator. Freeze them (sealed up tight) for a couple of months! Thaw in your fridge before bringing to room temp to enjoy them!
For special orders please order a minimum of 5 days in advance of pickup date (may change depending on my availability and quantity ordered)
For custom orders please order a minimum of 9 days in advance of pickup date (may change depending on my availability and quantity ordered)
All special or custom orders have a two-dozen minimum.
Yes! I ship within the continental US.
My macarons are shipped individually wrapped and encased in an insulated bubble foil to keep them from warming up during their travels. Once I drop them at the US Post Office, it’s in their hands, but they are always shipped Priority Mail flat rate and should get to you within 3 days. There is a one-dozen minimum which has an $11 shipping fee. Two dozen macarons have a $17 shipping fee. For higher quantities I’ll need to get a custom quote to you.
When you receive your shipped macarons:
Open the shipping packaging and place the box of macarons (without the insulated foil) in your refrigerator for at least an hour. This will recover them from any softening or melting that may have occurred during their travels. Next, take them out and use scissors to open the individual wrappers for easy removal and let them come to room temperature for at least 15 minutes before partaking!! ENJOY!
I decide flavors in a few different ways. They may match the season or upcoming holiday, they may be by special request which I over-bake for and sell the extra, they may be by vote on the Facebook page! There are popular ones that I make often: Coffee, Raspberry, S’mores, Cookies & Cream, Nutella… If you have flavor ideas, I welcome a post from you on my FB page!!
Some of the delicious flavors I’ve done in previous sales:
- Apples & Honey
- Birthday Cake
- Blueberry Lemon
- Caramel Apple
- Caramel Chocolate Ganache
- Carrot Cake Ginger
- Cinnamon Roll
- Cookies & Cream
- Dark Chocolate Espresso
- Dark Chocolate Raspberry Truffle
- Fruity Pebblestm
- Green Apple
- Honey Ganache
- Maple Pecan Pancake
- Milk Chocolate
- Pink Lemonade
- Pumpkin Spice
When I know the day your order will be ready for pickup, I’ll post about it and contact you! We’ll schedule a time that is convenient to both of us and you’ll get my address/directions. Text me when you’re on your way and again when you pull up out front. Your macs will be brought out to you at your car and I’ll be wearing a cloth mask for both of our safety. It’s that easy!
Warning: You may eat your macs on the drive home.
I cannot be held responsible for how your family will react when they see an empty box!