What are our macaron flavours ?

A taste of what's ahead

1. Pierre Marcolini's permanent collection includes 14 macaron flavours, each built around a specific ingredient rather than a generic taste.

1. The signature Pierre Marcolini flavour blends dark chocolate from Ecuador and São Tomé & Príncipe with a hint of Madagascan vanilla.

1. Every macaron is made bean-to-bar in the Maison's own Brussels atelier, the same sourcing used for its chocolates and pralines.

1. Boxes range from 4 to 24 pieces, so you can mix flavours to match the occasion.

A macaron might look like a small, simple thing: two crisp shells, a filling, a shade of colour. 

At Maison Pierre Marcolini, each macaron is an invitation to travel, built around a single ingredient worth discovering on its own terms, a bean from Venezuela, a rose from Bulgaria, a vanilla pod from Madagascar.

If you are a macaron lover trying to decide which box to order, or simply curious about what sits behind each colour, here is the full range of macaron flavours, and what makes each one worth trying.

Full range of macaron flavours at Pierre Marcolini’s

Pierre Marcolini's classic collection holds thirteen flavours, each one a small destination in its own right, a bean, a flower, a spice, chosen for what it alone can bring to the shell.

Chuao Grand Cru

A dark Grand Cru chocolate from Venezuela, 75% cocoa, prized for the depth and intensity that only a single origin can give.

Raspberry

Fresh raspberry pulp meets milk chocolate from São Tomé & Príncipe, the fruit's brightness softened by a rounder, creamier finish.

Passion fruit

Passion fruit and the Maison's own white chocolate, sharp and sweet in the same breath, like sunlight after rain.

Piedmont hazelnut

A praliné buttercream built around a crisp heart of roasted, caramelised hazelnuts from Piedmont, the region long considered their finest home.

Pistachio

Pistachios, roasted and lifted with a touch of Maldon salt, rich and precise all at once.

Pierre Marcolini

The Maison's own signature: a dark chocolate ganache blending beans from Ecuador and São Tomé & Príncipe, finished with a whisper of vanilla.

Bulgarian rose

Natural Bulgarian rose extract, as delicate and fleeting as the flower it comes from.

Speculoos

Speculoos crumbs, cinnamon, nutmeg and cloves, a warm nod to Belgian winters.

Lemon tea

A dark and milk chocolate ganache infused with Earl Grey tea, bergamot and cocoa meeting in a single bite.

Vanilla Grand Cru

Seeds of Madagscar and Papua -New Guinea vanilla beans, and nothing else, a quiet exercise in letting one exceptional ingredient speak entirely for itself.

Salted butter caramel

Caramel, farm butter and crystals of Maldon salt, a classic revisited with precision.

Coffee

An infusion of Ethiopian coffee, chosen for its complexity as much as its intensity.

Blackcurrant

Blackcurrant and the Maison's own white chocolate, tart and creamy in equal measure.

Pallet Caramel

Caramel ganache with bitter chocolate flavoured with vanilla.

The signature Pierre Marcolini macaron flavour

Among the fourteen, one carries the Maison's own name: a dark chocolate ganache blending beans from Ecuador and São Tomé & Príncipe, finished with a hint of Madagascan vanilla.

It is a fitting flavour to lead with. Rather than a single-origin bar or a fruit-forward filling, it is a blend, two origins brought together the way Pierre Marcolini blends beans for his chocolate: to build a specific taste rather than let one origin speak alone.

Choosing your macaron box

Pierre Marcolini's macaron boxes are sold in sizes from four to twenty-four pieces, packed in a notched cardboard box designed to keep each shell intact until it reaches the table.

The box of 12 macarons is a natural middle ground for most occasions.

A few pairings to guide a mixed box:

1. A fruit flavour, raspberry or passion fruit, alongside a praliné such as Piedmont hazelnut.

1. The signature Pierre Marcolini flavour next to something further from chocolate, Bulgarian rose or lemon tea.

1. Madagascan vanilla as a quiet counterpoint to something bolder, salted butter caramel or coffee.

Explore the full macaron collection to see the current range, including the permanent flavours and any limited editions available.

Why choose Pierre Marcolini's macarons?

The shell is only half the story. What sits inside comes from the same sourcing the Maison applies to its chocolate: cocoa selected bean by bean, hazelnuts from Piedmont, pistachios from Iran, vanilla from Madagascar.

It means every flavour carries a place with it, a Venezuelan Grand Cru, a São Tomé milk chocolate, rather than simply a taste. 

You can read more about that sourcing on the Maison's bean-to-bar expertise page, the same approach that shapes every chocolate, praline and macaron the Maison makes.

Frequently asked questions about macaron flavours

What are Pierre Marcolini macaron's flavours?

Pierre Marcolini's permanent collection includes thirteen flavours: Chuao Grand Cru, raspberry, passion fruit, Piedmont hazelnut, Iranian pistachio, the signature Pierre Marcolini flavour, Bulgarian rose, speculoos, lemon tea, Madagascan vanilla, salted butter caramel, coffee and blackcurrant.

What are the different types of macarons?

Beyond flavour, macarons vary mainly by filling style: a ganache (like the signature Pierre Marcolini or lemon tea flavours), a praliné (Piedmont hazelnut, Iranian pistachio), a fruit pulp paired with white chocolate (raspberry, passion fruit, blackcurrant), or a single ingredient on its own, such as Madagascan vanilla.

What are the most popular macaron fillings?

Chocolate ganaches and praliné fillings tend to be the most requested, alongside caramel. At Pierre Marcolini, the salted butter caramel and Piedmont hazelnut flavours sit in that category, alongside fruit-forward options like raspberry for those who prefer something lighter.

What are the best macaron flavours to try first?

If you are new to the range, the signature Pierre Marcolini flavour is the natural starting point, since it reflects the Maison's own approach to chocolate. From there, Piedmont hazelnut and salted butter caramel are the most classic choices, while Bulgarian rose or Iranian pistachio suit anyone after something less familiar.

Can macarons be personalised for a gift or corporate order?

Pierre Marcolini offers personalised ribbons, cards and sleeves for its gift boxes, mainly through its corporate gifting service for businesses ordering for clients or employees. A dedicated catalogue details the available formats, and the corporate team can be reached directly to discuss a specific project.