Macarons & Eugénie

Two delicate rose macaron shells, filled with rose cream and rose aroma.

Two macaron shells sprinkled with cocoa powder and filled with a 75% Indonesian chocolate ganache infused with citrus (mandarin, yuzu lemon, kaffir lime), coconut and combava leaves.

Two vanilla macaron shells filled with madagascar vanilla cream.

Two chocolate macaron shells made with 70% cocoa, filled with chocolate and almond cremeux.

Caramel macaron shells, smooth caramel cream with sea salt.

Two macaron shells garnished with candied pineapple. The exotic and perfumed flavor of pineapple, the texture of a sweet and subtle jam.

Two macaron shells sprinkled with crumbled feuilletine biscuit and filled with apple compote.

Two almond macaron shells filled with raspberry jam.

Two almond macaron shells filled with lemon smooth cream.

A crunchy white chocolate shell, a caramel heart infused with Marie-Antoinette Tea(Chinese black tea, rose petals, citrus fruits and honey), a shortbread biscuit.

Two almond macaron shells filled with orange blossom smooth cream.

A crunchy white chocolate shell, a praline heart with Sicilian pistachio and salt flower, a shortbread biscuit.

A crunchy white chocolate shell with vanilla pearls, a melting heart infused with madagascar vanilla beans, a shortbread biscuit.

A crunchy milk chocolate shell, a caramel heart with salt flower, a shortbread biscuit.

A crunchy dark chocolate shell, a caramel heart with nyangbo 68% chocolate and a shortbread biscuit.

A crunchy white chocolate shell, a melting rose and lychee heart, a shortbread biscuit.

Delicate macaron shells with onctious orange blossom filling.