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    AWESOME RECIPES

    This is the basic recipe for macarons. You can make colour macarons by (sparingly) using a food colouring paste rather than liquid food colouring.

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    SWEET WEDDING NUT / DRAGEE

    Macarons need a steady, lowish temperature to cook, too high and they easily burn, and too low and they don’t cook through. These temperatures are a guideline.

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    SWEET RED GRAPES / RAISING ROUGES

    Show off your culinary skills with a batch of pretty pastel macaroons. They’re a small light biscuit, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Macaroons are sometimes flavoured with additional ingredients such as coffee, chocolate, nuts or fruit.

  • image

    AWESOME RECIPES

    This is the basic recipe for macarons. You can make colour macarons by (sparingly) using a food colouring paste rather than liquid food colouring.

    image

    SWEET WEDDING NUT / DRAGEE

    Macarons need a steady, lowish temperature to cook, too high and they easily burn, and too low and they don’t cook through. These temperatures are a guideline.

    image

    SWEET RED GRAPES / RAISING ROUGES

    Show off your culinary skills with a batch of pretty pastel macaroons. They’re a small light biscuit, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Macaroons are sometimes flavoured with additional ingredients such as coffee, chocolate, nuts or fruit.

Spécialité estivales

SWEET TASTY CRUNCHY

With our fresh take on the classic Parisian macaron, Macaroon emerged in 2014 as a collaboration between owner and macaron connaisseur Ophélie Agathe and French pastry chef extraordinaire Christopher Duport, winner of the Coupe du Monde de la Pâtisserie. Inspired by la passion du macaron that launched our first Beverly Hills shop, originally Ophélie, we keep spreading the passion with 7 locations and online offerings for fans across the country: Macaroon them eat macarons!

  • MON - FRI: 7AM - 11AM (BREAKFAST)
  • MON - FRI: 11AM - 8PM (LUNCH)
  • SAT: 8AM - 12AM (BREAKFAST)
  • SAT: 12AM - 4PM (LUNCH)

Packages

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

  • CARAMEL « FLEUR DE SEL »

LATEST MACAROONS

Price list

1
1295 $ month

  • CARAMEL « FLEUR DE SEL »

  • HONEY LAVENDER MACAROON

  • MATCHA CHESTNUT FLAVOR

  • ORANGE BLOSSOM PACKAGE

  • PUMPKIN CINNAMON

order
2
1549 $ month

  • DARK CHOCOLATE

  • DULCE DE LECHE

  • HONEY LAVENDER MACAROON

  • SPICY LEMON

  • LYCHEE ROSE FLAVOUR

order
3
1295 $ month

  • RAISIN RUM MACAROON

  • ORANGE BLOSSOM PACKAGE

  • PUMPKIN CINNAMON

  • WHITE CHOCOLATE

  • DULCE CASSIS FLAVOUR

order

OUR CHEFS

LATOYA KEVINS
TOP CHEF

Chef Latoya Kevins received train at Baltimore’s Culinary Institute and began her professional career as the Top Chef at Macaroon.

DAENERIS JOHNSONS
EXECUTIVE CHEF

Growing up traveling the United Stated and Europe, Daeneris first became interested in culinary arts at a very young age.

Janice Homeland
Assistant

With no formal culinary education, Janice always relied on her intuition and innate pleasure for cooking when creating her blend of flavors.

DENISE WATSON
Assistant

It took 8 years in the food and beverage industry before Denise to consider a career as an assistant, after working in restaurants.