French Macarons were introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance in the 19th century. Since that time, a typical Parisian-style macaron is presented with a ganache, buttercream, or jam filling sandwiched between two such cookies. Macarons are also considered the jewel of all French pastries in Europe. These small, gluten-free confections can easily get confused with macaroons, which are two different kinds of desserts. Simpli Macarons is a French Macaron brand originally from Denver, where we produced our macarons directly from a home kitchen. Currently based in the Philippines, where we do the same process.

Our objective is to be able to spread and share our creations all over the country (and beyond), and this has become possible by using multiple platforms and social media that can support our online selling, and of course word of mouth with the help of our wonderful resellers. We offer a variety of flavors and colors and are now becoming more and more popular amongst home bakers for their cake decors, event planners for party favors, grazing tables, and all of them dessert lovers. Our kitchen uses local ingredients and always makes use of what is available in the closest market, our sugar, and eggs are all purchased in our small town, and often, organic eggs are delivered to our doorstep This dessert is not the easiest to make, since we are making it from home, and using a regular oven, anything can happen. Failed shells happen when the climate is extremely humid, and we also produce good ones when it is sunny and dry.

 Regardless of the circumstance, we do offer our best macarons. Macarons are finicky cookies and require practice to be perfect. Some may say luck is involved with macaron making because of factors (like humidity) that a baker can’t control. So, don’t give up when you produce a bad batch, note down the differences which can include but are not limited to your oven temperature, the humidity of the climate, and change in the recipe (even almond flour brands can sometimes make a difference) just patiently repeat until a flawless macaron shell is made! Tada!!!