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In the 16th Century, Queen Catherine de Medici had brought the macaron to France from Italy with the recipe of the cookie evolving over the years.

In the early times, macarons were served without special flavors or fillings. It was a single cookie made with almond flour, egg whites, and sugar. Many cities in France have their own macarons recipe such as; Nancy, Saint Emilion, Montmorillon, Amiens, and many more French cities!

The macarons (AKA “Parisian macarons”) as we know today, the almond cookie sandwich with chocolate ganache or buttercream,- was created during the mid-1800s in Laduree’s tea shop by Pierre Desfontaine. The Parisian Macarons have always been quite popular, but for a while, you could only find a handful of flavors. Flavors like chocolate, vanilla, pistachio, and coffee were only the few macaron flavors available. 

In 1998, a master pastry chef named Pierre Herme worked at Laduree’s shop for a couple of years. During that time, he upgraded the macarons by evolving the recipe of the macarons shell and introduced the Italian meringue method. To expand his creation even more, he also created a large range of flavors like coconut, passion fruit, rose, lemon, and more flavors; the list goes on! Since then, the macarons have gained a lot of popularity worldwide.

Fun Fact: There is some debate and variation in whether the term ‘macaron’ or ‘macaroon’ is used. Today, the ‘macaron’ is the ‘Parisian macaron’ and the ‘coconut macaroon’ is called a ‘macaroon’. 

Also, it’s easy to confuse the two when spoken about. When you hear a French person speak about a macaron in English (like me), it might sound like “macaroon” (pardon my French). So, it might make it easy to confuse the two, but we try our best! The only thing that matters is to write with one “o”. 

In Bijoux Macarons, we bring the french savoir-faire for an authentic taste of France. Each macaron is handcrafted using only the finest ingredients. At Bijoux Macarons, we’ve reimagined the experience for irresistible macarons delivered straight to your door. 

Want to learn more about the process? Check out our process and macaron expertise. 

Our Mission
We’re here to inspire life-long Bijoux Macarons fans. Our mission is to provide a one-of-a-kind macaron experience. That means irresistible macarons, along with attentive customer service, all wrapped up in an exquisite package.

The Best Ingredients 
We have a simple philosophy when it comes to our macarons, “The best ingredients, delivers the best flavor.” That’s why our macarons are made using only the finest, freshest ingredients. Nothing artificial ever!

Made with Care
Bijoux macarons are hand made with care in Los Angeles and guaranteed fresh.

A Taste of France
As a classically trained French Chef Vincent Guiheneuf, brings his experience and savoir-faire (know-how) to macarons for an authentic taste of France. Each macaron is handmade with dozens of precise steps essential to the texture and flavor of the macaron. That’s why it’s considered a luxury and the jewel (bijoux) of desserts.


About the Chef
Executive Chef Vincent Guiheneuf is a classically trained chef from Nantes, France. He’s worked in fine dining restaurants around the globe including St. Tropez and Courchevel, France; Sydney, Australia; Dublin, Ireland; and Los Angeles. He studied under Alain Ducasse and has three culinary degrees and 14 years experience.


In 2017, Chef Vincent seized the opportunity to teach the CAP pastry exam in France which lead him to create an online macaron class the same year. In 2018, Chef Vincent moved to Los Angeles where he worked at Bottega Louie. Following his passion, he co-created Bijoux Macarons, where he makes irresistible macarons that bring both his experience as a fine dining Chef and as a Pastry Chef for one of a kind experience.