Macarons have distinct layers, crispy on the outside and soft on the inside. One bite and the first taste is a thin but crisp outer shell, followed by a soft, dense inner layer made of cream, the tenacity of the macaroons propping up the filling and adding chewiness to the soft, creamy filling.

A perfect macaron has a smooth surface and no pits. It glows with a faint luster under the light. There will also be a beautiful circle on the bottom edge of the cake. It is made of different decorative materials, such as matcha powder and fruit powder. They make the macarons appear colorful.

About 75 grams of white sugar and 90 grams of powdered sugar are needed to make the cake body, and about 60 grams of white sugar is added in the process of making the filling, so many people think that the macaron tastes too sweet.

One of the important reasons why macarons are becoming more and more popular and attractive is that they are colorful and very beautiful. But these pretty looks are actually all due to the food coloring.

In the long development history of macarons, some macarons have been carefully improved to become very delicious and famous, let's take a look at some of them.

1. Jean Paul Hevin

France's top brand jean Paul hevin creatively used chocolate sauce into macarons, and its macarons were selected as the first in Paris. Its outer skin is relatively crisp, especially the sandwich part. Unlike other brands, it is egg white and powdered sugar. This one is different. It has many layers of flavors and textures, including passion fruit flavor, chocolate flavor, rich layers and taste.

2. Pasquier

In 1974, Brioche Pasquier was also the family's bakery, specializing in cakes, breads, chocolates, puffs, macarons and more. With the expansion of the business, the French Brioche Pasquier company was established, and at the same time, the business was expanded, especially the macarons, which were the most advanced products in France at that time.

He uses real French traditional recipes, large-scale high-tech industrial production. That's why we still use Pasquier's artisanal dessert shop recipe from 50 years ago. In addition, they also have natural plant-derived colors, so there are no artificial colors and preservatives. Pasquier's high-intensity quick-freezing technology is also very powerful, and the products are as fresh as freshly baked products after thawing.

3. Laduree

Laduree can be called the ouisVuiton of desserts. Its desserts are not only delicious, but also pay attention to the exquisite appearance and packaging. Every year, aduree invites famous fashion designers to design the packaging of its desserts.

The Macaron produced by Laduree, each color represents a different flavor, the pink one is kudzuberry, the green one is green apple, and the dark brown one is chocolate. During certain seasons of the year, Laduree will also launch special limited flavors.

Laduree's macarons, you take the first bite, you hardly need to chew, just sip your lips to melt, and the outer layer of sugar coating is quite crisp. The inner layer of the sandwich layer is soft, flexible and elastic, like cotton candy, and the innermost layer is mixed with fresh sauce, and the sweet happiness immediately spreads in the mouth.

There are always long queues at the gates of Laduree's stores, and you won't know until you eat it, it's worth the wait!