Les macarons de Réau, artisanal pastries in the heart of Seine-et-Marne

Since 1968, macarons de Réau have been seducing gourmets and the curious in Seine-et-Marne (77). Gluten-free and shaped the old-fashioned way, they combine artisanal simplicity, bold flavors and softness that's as melt-in-the-mouth as it is crackly.

It's impossible to resist macarons de Réau, those little cracked pastries with a melting center, made the old-fashioned way in Réau, Ile-de-France. Ranked among the regional specialties of Seine-et-Marne (77), like the Coquelicot de Nemours, macarons de Réau are the embodiment of traditional Ile-de-France patisserie.

Much more than just delicacies with original flavors, these bite-sized tre ats are the result of family know-how, rooted in the Ile-de-France region. Let us help you discover them?

The delicious history of Macarons de Réau, a flagship product of the Ile-de-France region

Founded in 1968 in this small Briard village, the family-run Domaine des Macarons de Réau has been handed down from generation to generation, as has its authentic know-how, which preserves a simple, natural recipe for macaroons, made from almond powder, powdered sugar, egg whites and nothing more!

Gluten-free andpreservative-free, these macaroons offer simplicity without sacrificing originality! In fact, the flavors and aromas of these pastries also celebrate the region around Paris. The Domaine des Macarons de Réau also boasts aboutique-tea room where you can taste these little marvels on site, watch them being made, take part in workshops or enjoy a brunch.

What makes Réau's macaroons so special

Each macaron is shaped by hand in the family's Réau laboratory, using traditional methods. The result is a macaron with a cracked shell on the outside and a soft heart on the inside. A recipe unchanged for decades!

The hardest part is choosing among the dozen or so flavors offered by the House: almond, Menton lemon, Nemours poppy (a nod to the region!), chocolate, Bourbon vanilla, pistachio, caramel fleur de sel, Grand Marnier, coffee or hazelnut.

In summer, the Domaine also offers its mac'glace, a homemade ice cream with pieces of macaroon inside, created in collaboration with a Meilleur Ouvrier de France ice cream maker.

What are the differences between the macaron de Réau and the Parisian macaron?

The macaron de Réau and the macaron parisien share a common base, yet they differ markedly in both appearance and production. The macaron de Réau, faithful to the old tradition, is made from a single cracked shell, slightly crisp on the surface, but soft at the heart, with no filling or decoration. It is made by hand with simple ingredients (almond powder, egg whites and powdered sugar) and contains no gluten, coloring or preservatives.

In contrast, the Parisian macaroon, as we know it today in the shop windows of major pastry houses such as Ladurée or Pierre Hermé, is a contemporary pastry product, composed of two perfectly smooth, domed shells, joined by a creamy filling - ganache, cream, jam or other sophisticated preparation. Its manufacture requires a high level of technical expertise, notably the use of Italian meringue, precise resting times (crusting) and a millimetre-perfect preparation.

The result is a visually impeccable product, often colored and flavored with complex fragrances, while the macaron de Réau boasts a more rustic aesthetic and a raw taste, closer to its origins. One evokes artisanal simplicity, the other haute couture patisserie, but they don't compete with each other - quite the contrary! They tell two versions of the same story, that of an almond cake that has become a legend since its creation in the monastic kitchens of the Middle Ages!

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