Rainbow of flavors
The "Classic" collection, which includes staples like raspberry, vanilla, and espresso, is available year-round, as is the "Fleur" collection which includes unique flavors like lavender-honey, rose, and jasmine-green tea. The "Spring/Summer 2012" collection featured bright flavors like Yuzu, Apricot-Walnut, and Strawberry.
Owner Tanya Ngangan
Her favorite flavor? Vanilla, for which she uses a combination of fresh Tahitian and Madagascar vanilla beans.
Cherry and Pistachio
Texture is all important to a good macaron, which should have a crisp outer shell and an airy undercarriage. The filling should be a burst of flavor, like in the Cherry (top), which is filled with a tart sour cherry jam. The Pistachio (bottom) tastes intensely of pistachio combined notes of white chocolate; a vacation to Sicily in one bite.
Dark Chocolate and Rose
Made with 72 percent bitter chocolate, the Dark Chocolate (top) is an antidote to overly sweet confections. A dusting of cocoa powder on top adds an extra chocolatey dimension. One smell of the floral Rose macaron (bottom) earns its name in the Fleur collection. But the initial, intense floral flavor gives way to fruitier notes reminiscent of raspberries.
Shades of Brown
This group includes Gianduja, Dark Chocolate, Almond, and Espresso macarons, as well as the customer favorite—Salted Caramel.
A six piece box of cookies ($16.50) can be tailored with the flavors of your choice. This box includes the Lemon macaron (far right), which is made with fresh juice and zest.