When you think of macarons, delicate French cookies made with almond flour, egg whites, and sugar, known for their crisp shell and soft center. Also known as macaron cookies, they’re not just pretty—they’re a test of precision, patience, and creativity. Unlike regular cookies, macarons have two crisp outer shells with a chewy interior, sandwiched together with a creamy filling. That’s what makes them special. And while the classic French version is the most famous, macaron types have exploded worldwide, with bakers adding local flavors, colors, and textures to make them their own.
The macaron shell, the outer layer made from almond flour, powdered sugar, and egg whites, baked until crisp is where the foundation begins. Get the ratio wrong, and you’ll end up with cracked, lopsided, or flat cookies. But nail it, and you get that signature ruffled foot and smooth top. Then comes the macaron filling, the creamy center that defines the flavor—buttercream, ganache, jam, or curd, often infused with fruit, spice, or even savory notes. A raspberry filling can be tart and bright. A salted caramel one? Rich and deep. And in places like Brazil, you’ll find macarons stuffed with dulce de leche or açaí, turning the French classic into something entirely new.
It’s not just about flavor—it’s about technique. Some macaron types use Italian meringue for stability, others use French meringue for a lighter texture. Some bakers age their egg whites. Others rest the piped shells before baking. These small choices change everything. And while you might think macarons are only for fancy patisseries, they’re now in street markets, grocery stores, and home kitchens worldwide. You don’t need a professional oven to make them. You just need the right method.
What you’ll find in the posts below are real stories from bakers who’ve cracked the code on macaron types—from perfecting the shell to experimenting with bold fillings. You’ll see how Brazilian bakers adapt them with native fruits, why some fillings make macarons soggy overnight, and how to avoid the most common mistakes that ruin batch after batch. Whether you’re trying your first macaron or you’ve baked a hundred, there’s something here that’ll help you understand what makes each one different—and how to make them better.
Discover the wide world of macaron flavors-from classic vanilla and chocolate to wild creations like balsamic fig and smoked salmon. Learn what makes each flavor work and how to explore them yourself.