50 Best Macaron Flavors Ranked

Apropos, it seems like the Flamin' Hot Cheetos flavor is floating everywhere and getting into everything: from macaroni and cheese to Funyons to Mountain Dew and even soap. Since the original making in the '90s, the hot snack has had a slow burn that has kindled to a raging fire. It is no surprise, but still somehow is a shock, that the Flamin' Hot macarons are a thing. Though first featured in 2017 on Pop Sugar in two now-deleted posts featuring a sweet, sour, and tangy Flamin' Hot Limón macarons, an alternative to the recipe has lived on through the cake blog Kara's Couture Cakes.

The blog takes a sweeter approach to the fiery snack. The confectionary uses a white chocolate for the ganache, which acts as a sweet balance to the bright main ingredient. The macaron shell also incorporates a bit of the fiery Cheetos and tops it off with a sizzling garnish as well. While this might get written off as something for hobby chefs (as redone by Delish), the ever-inventive Macaron Parlour featured a less sizzling Cheetos macaron. Sure, there is something of shock value to these macarons. But, for those who enjoy indulging, or are simply curious to the unknown, these might just be a winner.

It seemed like the 2010s were bacon everything, and that syrup fits in with the sweet-savory combination that characterizes the American palate. The maple bacon macaron might just encapsulate it, but for those that love sweet and savory, this might be the perfect fusion cuisine. Perhaps, maple bacon is the new red velvet cake! One study (via Fona) reports that by 2019, bacon has only seen an increase in popularity across the board. Whether keto, indulgent, or even plant-based flavoring, the limelight keeps its eyes on the bacon.

The dessert section of the study is noteworthy. It observes that the complex and nuanced flavor adds to the otherwise mega-sweet world of confections. Bacon desserts probably are not as shocking as they once were, especially with the popular maple-bacon milkshake that swept the 2010s, reaching a crescendo in the mainstream at Jack in the Box (via Eater). As you might have been able to guess from the last few flavors, the macaron can act as a canvas for many different flavors and maple bacon makes itself at home with the French cookie. Maple bacon macarons are more than likely made with a rich buttercream, like the recipe from Jones' Dairy Farm. The recipe recommends mixing maple syrup into the buttercream and adding in crumbled dry-aged bacon to make for a rich taste. For all the glory with none of the work, Chattanoga-based macaron-maker Noogarons (is that enough of a tongue-twister?) offers an exquisitely over-the-top maple bacon macaron.

Sofia Coppola and Kirsten Dunst might have literally brought the macaron back to the public, but they did so with bright confections provided by La Maison Ladurée, which first opened in 1860 and sold its first macaron in the 1930s (via Paris Insiders Guide). In her interview with Entertainment Weekly, Kirsten Dunst takes a look back and notes that she regrets not investing in Ladurée before the movie dropped, because of how much the tea salon popped off after the movie premiered. Nowadays, the ever-luxurious yet somewhat internationally obscure macaron manufacturer has burst into the common world.

Needless to say, there's a lot of tradition, culture, and now hype surrounding these somewhat simple treats. Ladurée prefers to lean more into tradition and tried-and-true before trend when it comes to flavors. However, there's still a little bit of room for experimentation, if only by a hair. Among their most indulgent flavors is the chocolate coated macaron, once available in milk-chocolate hazelnut and now dark-chocolate raspberry, a mouthful for a mouthful. These macarons may gild the lily, but in the best of ways. Despite the obvious indulgence, the site declares, somewhat dubiously, that the macarons are "delicately" coated in chocolate, as opposed to perhaps generously dunked as one might see in the American kitchen. For chocolate lovers who want to add a scrumptious extra layer to their macaron experience, look no further.

No, not English almond macaroons, which are a much denser and more classically cookie-like in nature (via Everyday Cooks). The French almond macaron is a buttercream concoction that incorporates almond essence into the outer shell, and usually opts for an almond-butteresque filling. It's a lot subtler than most macaron flavors, and certainly the "quietest" of all the macarons listed thus far. However, there is one occasion where almond macarons make a splash! Brightly colored almond macarons add a little zhuzh to any wedding reception as Jordan almonds stand-ins. As noted in Brides, Jordan almonds have long held symbolic merit in Italian and Greek weddings as a wish for a sweet, happy, and long life both for the newlyweds and their guests. Some believe the candy coating around the almond symbolizes the sweetness of love around a sometimes bitter life.

With Jordan almond macarons, of course, it's really just sweet on sweet. But the macaron can replicate the general structure of the almond party favor to a T, with its crunchy, subtle yet sweet outer shell and almond buttercream filling. The same pastry chef interviewed in Brides notes that the macaron can be a chic way for those who like the symbol of the Jordan almond, but not the look or texture to incorporate it into their wedding. While the traditional wedding Jordan almond is usually paler, the macaron versions offered at Olivia Macaron and Macaron Café offer bright and pastel options for the big day.

Coffee is a strong flavor with a heavenly aroma, so of course served up in a powerful yet creamy bite, there's nothing to complain about. A coffee- or espresso-flavored macaron is not a given in every macaron shop; it may be popular, but it's not a classic like, say, chocolate. But in this day in age, there's at least a place where you can order most things. New York's Macaron Café offers a freshly brewed macaron in a delightful café au lait in color and espresso in flavor. They whip up a rich buttercream filling that is infused with espresso and housed between an espresso-infused meringue shell. But just like coffee, espresso macarons are pretty versatile. 

Those brave at heart and bold in the kitchen may prefer to take matters into their own hands and hammer out a few coffee macarons of their own. Recipes like that from Pies & Tacos go a bit more festive, and suggest swirling espresso and mocha frosting into a sort of black and tan macaron moment. The icing on the cake? A literal dab of icing topped with a chocolate dipped espresso bean. The only real qualm is that a coffee macaron is hard to enjoy with a nice cappuccino!

Bowls of Fruity Pebbles are the stuff of seemingly-endless Saturday mornings filled with cartoons, sticky hands, and simpler times. Why not delight the inner-child and treat the outer-adult with these gems? With brightly colored shells and buttercream fillings, they evoke all the fruity one-of-a-kind sweetness of the brightly colored cereal giant. Just one glance, and it feels like being beckoned back to the playground; there's an invitation here to frolic, to delight, to excite. Maybe it's aesthetic, nostalgia, or just the general adaptivity of that sweetly artificial flavor that makes Fruity Pebbles-flavored macarons especially popular. When phrased like that, it's probably all three.

The Miami-based Ma-ka-rohn doesn't shy away, in fact fully leans into and relies on the innovative. So, it's no surprise that their pink and green clouded Fruity Pebbles macaron is more than just eye candy, it's candy-candy! The Fruity Pebbles crunch center in the middle of a sweet Fruity Pebbles-buttercream ganache may not be anything you'd find in France, but there's something so wonderfully playful and delightful when it comes to this treat.

Blackcurrant is so popular in Europe that it's often the generic "purple" flavor in candy and sodas (via Business Insider). But the dark fruit lives in such obscurity in the States that most Americans can't even describe the berry's taste. This is mainly due to a nationwide, now reduced to a statewide, blackcurrant ban that was imposed as the blackcurrant plant posed threat to the in-high-demand white pine tree. While it is legal in some states, the blackcurrant still has not reached the mega-heights of fame that it enjoys overseas. But despite its troubles, trials, and obscurity, blackcurrant is worth getting to know, especially at the dessert table. 

Of course, there's no better place to start than with Ladurée. Ladurée's blackcurrant macaron is so violet in color that one might first confuse it for a blackberry macaron, but this is something on its own. Compared to blackberry, blackcurrant is tangier in nature, a bit closer to raspberry in flavor, but with a unique earthy flavor, according to Thrive Cuisine. Fittingly, Ladurée incorporates violet into the violet macaron to lighten up the otherwise intense flavor.

Decadence on decadence? That's decadent! Sure, Champagne macarons are certainly not for everyone, but those who lean towards the indulgent will not be disappointed! When baked, Champagne retains its light flair and pairs absurdly well with vanilla and citrus.

If taking to the kitchen yourself, there are a few things to take heed of. Just like baking with most boozy bevvies, a reduction should be made before baking with champagne. A recipe from Barley & Sage suggests boiling around half a cup of Champagne to 1/4 of a cup. Make sure to cool the reduction before adding it to the buttercream, lest the flavor and consistency be off. Those who are more into the eating than making should take a look at the macaron heralding from none other than Francophone Quebec. La Marguerite & Co. offers a Champagne buttercream macaron, providing the duality of a light and rich sparkling snack all in one. These macarons are particularly well-suited for larger crowds with food sensitivities, as they are not only dairy- and gluten-free, but also kosher pareve. The bakers add a final touch, literally, by incorporating a gold brush stroke on the mac's shell. Talk about nailing the landing.

Now it's three-for-three on alcohol-adjacent or inspired macarons. There's just something about the collision of worlds that really makes for a thrilling dessert. Another boozy delight, margarita macarons like those concocted by food blog Mike Bakes NYC combine the sweet with the salty in these lime-green treats. While the baker suggests doing nothing different to the shell than adding a green food-dye, gel food-dye tends to perform best in making hand-made macs. It's really the filling that takes the lead in this recipe. 

It's one of those things that doesn't feel necessary until you've heard about it, and then begin to wonder, "Where has this been all my life?" A mouth-watering tequila buttercream filling? Yes, please. The filling, which has a buttercream basis, uses lime zest, lime juice, and around 1 1/2 tbsp of tequila to reach the threshold of what can only be described as sweet, edgy, and refreshing all at once. Unlike the previously mentioned champagne macarons, margarita macs are much less finicky, and need no reduction before mixing all ingredients together. The results look slightly similar to a key lime pie, but the taste is undeniably magical. For those who would like to just simply recline and enjoy, the Michigan-based Le Bon Macaron's Cheers! Collection offers respite. Favoring lime curd over lime zest, their macaron is perhaps a bit milder than Mike's, but with a similar effect and that unmistakable color.

Another American classic, but in a different way, Thin Mints macarons just make sense. Girl Scout Cookies have been a favorite practically since they debuted at the turn of the century. According to Time, Thin Mints were first introduced in the late 30s as Cooky-Mints. They have long been the Girl Scout cookie that's both cool and chocolatey at the same time, with a satisfying crunch to round everything out. Of course, when made into macaron form, Thin Mint macs retain that satisfying snap, while also giving into a creamy filling. Dana's Bakery of New Jersey gives the goods a new form. When thinking of Thin Mints, the cool, dark cookie may come to mind, but Thin Mints macarons remain decidedly playful. Their shell is mint, dyed a bright shamrock green to reflect its cool taste. The macaron's dark chocolate ganache is contrasted perfectly by this bright green exterior, and looks a lot more reminiscent of the famous cookie. Any way you cut it, though, this macaron is a new way of enjoying an old favorite.

Similar to the fatcarons, though hilariously on the other side of the scale, Luxemburgerli were once known as Baiser de Mousse (or foam kiss) due to its small stature and airy nature (via Academic). Nowadays, the Luxemburgerli or Luxembourger macaron is another fortuitous transplant that took on a life of its own. Its lineage can actually be directly traced back to a baking contest held by the Zurich-based and still operational Café Sprüngli in the early to mid '70s.

The café also remains the top-seller of these even smaller bite-sized morsels, and still specializes in the tiny treats. New in Zürich notes that these petite desserts are a must-have, which makes it even better that the café regularly rotates assortments, flavors, and ingredients. True to Swiss form, the café uses all natural ingredients and no preserves, which means that these Luxemburgerli are like most macarons; best enjoyed in the moment. When it comes to choosing macarons, the site notes that five flavors tend to be preferred: chocolate, raspberry deluxe, bourbon vanilla, Fleur de sel, and Champagne gold. That seems as good a place as any to start. Sometimes it's bitter work, but in this case it's a sweet undertaking.

Tangier, bolder, and darker in color, for some, the blackberry cheesecake is the preferred mode of travel. It really all comes down to taste, after all. North of Washington, into the interior of British-Columbia and Saskatchewan, is the French-style Duchess Bake Shop in Edmonton, Alberta. Of course, focusing on French-baked goods, macarons were a must-have for this bakery, and blackberry cheesecake seemed like the perfect addition to the menu. Their macarons are made with traditional French means, meaning with almond-flour meringue shell and a rich in-house filling. Their blackberry cheesecake, presumably a summer feature, is a pale purple beauty with a delicate shell and decadent filling. Different from the blueberry cheesecake macaron, the blackberry cheesecake macaron saves its special features for the outside: it has no jam center, but has a certain umami and fairy-like appearance with a smattering of sprinkles on its upper and lower shells. As one reviewer states, "It doesn't get any better than this. Get fat and go broke on macarons. It's worth it. You'll regret nothing."

The next flavor takes us all the way down South, just about as South as it gets, really. Key lime pie, as chronicled by Encyclopedia Britannica, must have a  combination of condensed milk and, well, key lime. This combination was born from both the lack of refrigeration and abundance of citrus fruits in Florida. By the time cooling even became an option in more isolated parts of the Keys in the '30s, key lime had already sunken its claws into Florida cuisine. 

 A bite-sized bit of a beloved dessert, the key lime pie macaron is a tiny yet mighty variation of this once Florida-specific staple. While key lime can be found anywhere nowadays, the Vivian Bakery of Miami, Florida leans into regionalism and turns a staple back on its heel. Its key lime pie macaron is described as the elegance and daintiness of France fusing with the boldness of the Florida citrus. Fascinatingly, the key lime pie macaron functions in similar ways to its cake counterpart. For one, the pale green filling mimics the general shade one finds a key lime pie in. The tart key lime curd the bakery uses is paired with a white chocolate ganache, which balances out the more bitter aspects of the key lime in a similar way that condensed milk would. Of course, the chocolate adds an element of richness that otherwise wouldn't necessarily be found in a key lime pie.

Ube is bae, so to say. At first glance, it may look similar to the other purple starch, taro. But as Real Simple clarifies, ube is a purple root from the Philippines. In fact, the name ube translates to tuber in Tagalog. The biggest difference between the two is that taro is more often used in savory dishes, while ube is usually for sweets because of its slightly nutty and vanilla flavor. While many traditional Filipino desserts feature ube, it has recently taken to the global social media scene. All over Instagram, ube can be found shapeshifting from ice cream to mochi doughnuts and, of course, macarons. 

While ube macarons have not made it to the macaron mainstream yet, there are still plenty of wonderful recipes for those who are curious and hungry. Food scientist Catherine Zhang's blog offers a particularly promising recipe. She suggests not overwhelming the already strong and creamy ube flavor, and to opt for a lighter buttercream filling in lieu of anything heavy or overwhelming.

There's no need to do more than necessary, and the recipe opts for an ube halaya (or jam) to flavor the macaron. If that's not available, seek out ube extract and pair it with icing sugar instead. Given ube's current rise in popularity and the macaron's general adaptabilty, it probably won't take long before ube macs are for the taking in different bakeries.

A sweet and light treat, of course the marshmallow makes for a great macaron! While a marshmallow ganache may give the most experienced of chefs a run for their money, patisseries like Ma-kah-rohn offer a bundled batch ready for the snacking. The marshmallow macaron is actually a toasted marshmallow macaron that seeks to recreate the crispy and roasted taste that a marshmallow gets when spending some time over the fire. This is a perfect choice in flavor, considering the crunch that gives into softness that all great macarons do. Which, come to think of it, isn't that different from eating a well-roasted marshmallow. A further note to the already enjoyable experience is the bright and deep blue shell that the toasted marshmallow mac is served in. From outside-in, the Ma-kah-rohn toasted marshmallow macaron is well thought-out, subversive, and most importantly, delicious.

Another take on the marshmallow macaron, Carissa Shaw's food blog suggests going the sweeter route and making a Peeps-marshmallow macaron. The recipe uses a Peeps coffee creamer to make the filling, and light mixes of food dye make for a pastel shell. This pastel mac leans into the expected into the best of ways.

It seems like blueberry often needs a partner to go to the ball, and violet makes for a surprisingly good dance partner. Its light floral taste lifts the otherwise hefty tanginess of the blueberry. Macarons have truly become a global phenomenon, and it might be hard to find a part of the world that hasn't taken a swing at the French concoction. La Belle Miette, or beautiful crumb, is a patisserie responsible for many visionary flavor combinations down under. The bakery doesn't only focus on unique flavor combinations, but also single sources its chocolates, opts for high-quality Australian butter, and uses fresh produce and ingredients to make a great mac experience from the inside out. In short, it's not just innovation but quality that is king with this beautiful crumb.

As noted above, the violet blueberry flavor is a citrus and floral macaron that's sure to be more refreshing than rich. As the site notes, the violet & blueberry macaron is one of the best-selling flavors, and for good reason. The macaron is much paler than one might expect, a robin's egg blue rather than the dark blue one might expect from a violet and blueberry macaron. The flavors never mix together per se, the ganache is lightly perfumed with violet, and a blueberry compote center acts as a rich and bold anchor to the whole she-bang. As one reviewer exclaims, the violet and blueberry are light and melt in your mouth; it's exquisite.

A familiar face, if there ever was one. As Taste Atlas notes, peanut butter and jelly sandwiches have been in U.S. cuisine since at least the turn of the century, when the first written references to the sandwich first started popping up. Since then, the peanut butter and jelly sandwich has morphed from a staple in upscale dining served with pimento cheese or meat, to military rations in WWII, and then on to the stuff of school days and childhood. It is, simply put, all-American.  

Turning back to its long history of adaptation and recontextualization, the PB&J fits perfectly into macarons, literally. The PB&J macaron is often served in between burgundy shells, with peanut butter buttercream and raspberry jam. Olivia Macaron added a slight twist to the tried and true by opting for a grape jelly instead. Instead of dolloping the jam in the middle of the ganache as so many macarons recipes are wont to do, the D.C. bakery instead prefers a perfect balance between the peanut butter and jelly, just as the sandwiches typically do. To really complete the sense of child-like revelry, the macaron is topped with joyful purple sprinkles. Playing off of the site's description, how could you not smile?

Another cuppa in a mac, jasmine macarons are a quiet beauty. Jasmine is a sweet and floral flavor that can almost be looked at like the inverse of blueberry. Just like blueberry, it really needs a partner to bring out the best of it. However, unlike blueberry, which needs a lighter or creamier flavor to subdue it, jasmine needs a bolder flavor to highlight its strong suits. Jasmine's taste is best described as fresh and floral (via Goldmoon Tea). More often than not, jasmine is found singing the backup vocals to other flavors. Or for the optimist, jasmine is often found in perfect harmony with other flavors. 

It's not uncommon to find jasmine with other fresh and complex flavors like bergamot, violet, or lychee. Another Aussie baker, Sweetly Mae-D, offers a teatime macaron that is to swoon for. Their lychee and jasmine tea macaron is infused with a rich white chocolate ganache that anchors the entire sandwich cookie. Pale pink shells literally seal the deal, and create a subtle, supple, and sensational treat.

Black sesame is a so-called flavor enhancer that, when used properly, brings out the best in sweet flavors and mellows out bolder flavors (via Umami Insider). Similar to matcha, black sesame originates from Japan and adds an earthy texture to whatever dish it graces. 

Umami Insider compares black sesame to peanut butter. As the website notes, it's nothing new to incorporate black sesame into desserts, as it is often used as a filling or an ice-cream topping. It also addresses specific concerns and thoughts towards making macarons, which it surreptitiously refers to as "macronage". For one, it states that, similar to matcha, black sesame paste offers an extremely full flavor. The site suggests pairing the black sesame with an airier green tea buttercream frosting to achieve perfect pitch. 

Sweetly Mae-D offers up a macaron that doesn't seek to water down the black sesame flavor. Instead, the Aussie baker pairs black sesame paste with buttercream filling, and sandwiches it between two black sesame shells.

There's a lot going on in this small dessert, whose name literally translates to "pick me up" (via Taste Atlas). Of course, it's a splendid hodge-podge of cake, mascarpone, cake, cacao, and espresso, at times soaked in liquor. Tiramisu is a relatively younger dessert, and was reportedly first developed in the second half of the 20th century. In its 50 years on the global plate, tiramisu has taken off, and the young recipe quickly grew into one of the most popular desserts. Per Eater, tiramisu first gained foothold in the States around the '80s, when it really started taking off in areas with a lot of Italian-Americans like New York and New Jersey.

Tastewise notes a slight spike in tiramisu popularity, with an annual growth of around 18% and 6% growth in restaurants. By now, it should not be shocking that macaron manufacturers have taken inspiration from the dessert and sought to make it their own. Madamoiselle Macaron offers a macaron that is fundamentally similar to the Italian dessert, albeit with a slightly different texture. Dark rum, cacao, and mascarpone make for the macaron's filling, while instant coffee coats the shell to give a full tiramisu experience.

The previously mentioned Jersey-based Dana's Bakery has a few more tricks up its sleeves, mainly in the form of the "mookie" or macaron-cookie. The bakery's fried oreo mookie might come off as gimmicky, but really, the fried Oreo has been floating around the United States' many fairgrounds for a second. LA Weekly makes the case that the Oreo was first deep-fried by "Chicken" Charlie Boghosian, who made a name for himself by offering up different fried platters at carnivals. 

What he struck was veritable gold, and the deep-fried Oreo has made a name for itself and found a home for itself in carnivals and at the boardwalk alike. Given New Jersey's extensive coast and free-wheeling boardwalks, of course the previously Jersey macaron-maker would pay homage to a down home delight. For those who can stomach it, the mookie offers a sort of turducken approach to the whole ordeal. Two crispy macaron shells cover the deep-fried crunch that gives into the soft Oreo center, all the while dusted with powdered sugar that feels reminiscent of funnel cakes. It's like bringing the fair home.

Another unique flavor, umeboshi is still a bit more obscure abroad, but long heralded in Japan. Of course, ever turning towards fusion cuisine, pastry chef Sadaharu Aoki is up for the task of making world's collide. He brings artistry and perfection to classic macarons like pistachio, but shines when featuring flavors like umeboshi or salted plum.

An article from Eating Well describes umeboshi as a flavor bomb, whose bright hue and flavor adds a fascinating umami flavor to wherever it goes. While typically served on its own, as it already is salty and sweet on its own, Sadaharu was able to encapsulate it into the macaron format. One review with the New York Times notes that while Sadaharu make all his macaron concoctions well, the more non-traditional the flavor, the better the macaron, highlighting umeboshi as a perfect example of the confectioner's talents. There is certainly a draw to ingredients like umeboshi that work well with the relatively reserved macaron canvas.

Sure, you can say it's stretching to classify the Confectionary's macaron ice cream sandwich among other macarons. But as evidenced by other flavors, the macaron is, if anything, shockingly versatile. The Confectionery, with roots in upstate New York but at home in the big city, is vegan both in conception and nature. Though some purists might turn their noses up at the thought of a frozen vegan macaron, maybe what they really should do is open their eyes. 

The vegan strawberry crumble ice cream sandwich truly takes the cake. The macaron sandwich really stays closest to macaron in form. A scoop of churro-flavored ice cream, in this case, takes the place of the filling, all the while sprinkled with cinnamon. Together, it makes for a new form of the macaron. One Yelp reviewer suggests to try it (and not to share). For those looking for a more traditional experience of macarons while staying true to vegan palate and ethos, the confectionists have plenty of macarons to offer that are just as beautifully decorated and have received similarly raving reviews.

It is obligatory to say, let them eat cake! And macarons! There's no better, or grandiose place to start, than with the bluntly named Marie Antoinette macaron. Perhaps no other macaron house except La Maison Ladurée could get away with naming their macaron the Marie Antoinette, which is actually based off of their black tea of the same name (via Ladurée). The tea itself being named after the unforgettable Marie is not just a black tea, but rather one with decadent notes of rose, honey, and other notes of citrus.

Despite the large reputation and history surrounding it, the macaron has made a name for itself. While at one point the Marie Antoinette macaron was a much brighter affair in a bright pink with notes of citrus and honey, it has since cooled down into duck blue egg color, though nothing major has changed in recipe or structure. Though it's unclear why this color change happened, the taste persists. There's a reason why, despite the ever-rotating menu of the La Maison, this macaron is here to stay.

Do you know yuzu? Yuzu is a citrus fruit that is commonly used in many different Asian cuisines, but most often in Japanese cuisine (via EatingWell). There's nothing about yuzu that is subtle. It looks like a bright yellow wrinkly orange. Its taste is, as described by the aforementioned site is a mix between bitter grapefruit, tangy lemon, and tangy orange. It smells of a zesty honeysuckle. In short, it truly is a complex and refreshing taste, one that already brought it from the Southeast Asian Peninsula to Japan. Now, per a profile from Google Arts & Culture, the citrus fruit is picking up steam and gaining international attention.

It should then come as no surprise that chef Sadaharu Aoki, who so gleefully and masterfully melds Japanese and French flavors together, mastered the yuzu macaron, which one reviewer surreptitiously describes as "fingerlicking good." The U.K. Sous Chef brand suggests marrying the bright and bold yuzu with the earthy and down-to-earth matcha to make for a beautiful and balanced yuza-matcha macaron.