When studying in Paris, Kelly frequently enjoyed a sweet treat. One of her favorite indulgences was the French Macaron. Kelly first tried her hand at making macarons during a cooking class in Paris in 2006. Years later she dusted off her macaron recipes from her time in Paris and tried them once again. They were just as good as she remembered and it was then that she decided that East Lansing needed a place to indulge in this French delicacy. Luckily, her father, John, whole-heartedly agreed. John also shares a passion for baking and has taken on the responsibility and pleasure of baking the macarons while Kelly and Wendy busy themselves with cakes and cupcakes. When visiting Kelly in Paris, John enjoyed the macarons, too, and he is thrilled to bring them to East Lansing. We love the vibrant colors of the shells and the unique fillings sandwiched between them. We are constantly dreaming of new flavor combinations and always embrace a challenge.
Macaron vs. Macaroon
The French Macaron is not like an American Macaroon. The macaron is made of sugar, egg whites and almonds. It is not made with coconut like many would expect. It has a delicate shell that is crunchy on the outside and soft on the inside. Sandwiched between the shells is a creamy, flavored filling, such as salted caramel or cinnamon.
As a warning, macarons are highly addictive! One is certainly not enough!