Floral and tropical flavoured macarons are set to become the next big thing, according to Brioche Pasquier.
Ahead of National Macaron Day (20 March), the French patisserie producer has claimed tropical flavoured macarons, such as guava, mango and coconut, will grow in popularity this year.
It is also expecting interest to grow in floral flavours such as lavender, rose and violet that have traditionally been popular in Middle Eastern countries.
Tropical flavours became established in 2017, but are expected to gain further traction this year.
“The new kids on the block are floral essences such as geranium, violet and rose – delicate tastes which are ideal for flavouring macarons,” said Brioche Pasquier’s foodservice sales manager Jon Turonnet.
“No-one wants to eat a whole plate of geranium-flavoured pudding, but a light bite of crisp macaron flavoured with a hint of the essence is truly delicious.”
Also set to thrive this year are lemon meringue macarons, according to Brioche Pasquier, as the French “have taken a leaf out of a traditional British recipe book”.
“Lemon meringue has become the flavour of the moment with many eminent French pâtissiers recently introducing this flavour combination into their ranges,” added Turonnet. “Paris is falling for the lemon meringue pie – albeit a supremely French version.”