Macaron - Vanilla

Pure, Classic, and Perfectly Balanced.

Boulangerie Christophe's Vanilla Macaron is the one that reveals the true skill of a pâtissier. There is nowhere to hide behind bold flavors — just two ivory almond shells, perfectly smooth and precisely baked, sandwiched with a Madagascar vanilla bean ganache that is rich, fragrant, and deeply aromatic. Simple, elegant, and completely satisfying. This is the macaron that reminds you why vanilla is one of the world's great flavors.

The Almond Shells

Made using the Italian meringue method — finely ground almond flour and powdered sugar folded into a glossy meringue of hot sugar syrup and egg whites. Each shell is piped to an exact diameter, rested until a skin forms, and baked until the signature ruffled foot develops. The shells are a soft, natural ivory — uncolored, pure — and aged for 24 hours after assembly to reach their ideal chewy, yielding texture.

The Madagascar Vanilla Ganache

A classic white chocolate and cream ganache infused with the seeds of a whole Madagascar vanilla bean — split, scraped, and steeped in warm cream until the vanilla perfumes every drop. The ganache is finished with European-style butter for a silky, rich texture and a clean, lingering vanilla finish. Flecks of real vanilla bean are visible throughout — the mark of a ganache made with real ingredients, not extract.

Pure Ingredients

• Finely ground almond flour, powdered sugar, egg whites, sugar (shells)
• Heavy cream, white chocolate, European-style butter, Madagascar vanilla bean (vanilla ganache)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a cup of Earl Grey tea, a glass of Champagne, or a cold glass of whole milk.