French perfection from Pittsburgh

Each irresistible Gaby et Jules macaron is a scratch-made confection, locally-made in the French tradition resulting in exquisite flavor in every bite.

Chocolate
with authentic ganache
Lemon
with French butter cream
Coffee
with French buttercream
Raspberry
with French buttercream
Vanilla Bean
with Ganache
Strawberry
with French buttercream
French Lavender
with Ganache
Rose
with French buttercream
Pistachio
with Pistachio Cream
Almond
with Almond Cream
Le Pittsburgh
with Peanut Buttercream
Sea Salt Caramel
with French buttercream
Nutella®
with authentic ganache
Blueberry-Violet
Kiwi-Rosemary

Explore customers' most-loved macaron collections

Click the button below to build your own box, or explore customer favorites by tapping the gold buttons.

Build Your Box
Lemon Rose Earl Grey Raspberry Almond Lemon Rose Earl Grey Raspberry Almond
The Afternoon Tea Collection
Chocolate Sea Salt Caramel Nutella® Sea Salt Caramel Nutella® Chocolate Chocolate Chocolate Nutella® Nutella® Sea Salt Caramel Sea Salt Caramel
Chocolate and Caramel Lovers
Chocolate Pistachio Le Pittsburgh Sea Salt Caramel Raspberry Lemon Chocolate Pistachio Le Pittsburgh Sea Salt Caramel Raspberry Lemon
The Paris - Pittsburgh
Three days to French perfection
Follow Chef David Piquard through Gaby et Jules' hand-crafted macaron baking process.
Build Your Box
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Step 1
HOUSE-MADE ALMOND FLOUR

Begin with whole, fresh California almonds

Add confectioners' sugar to house milled almond flour

Roast them to crisp, fragrant perfection

Step 2
MERINGUE SHELL BATTER

Whip egg whites into soft, airy peaks

Boil simple syrup to optimal temperature for the ambient conditions

Combine whites and syrup into a pillowy meringue

Hand mix meringue into almond flour into a vibrant, silky batter

Step 3
MACARON SHELLS

Pipe batter onto parchment paper in a perfect, uniform grid

Allow batter to set before baking to perfection

Allow to thoroughly cool before removing each shell by hand, one at a time

Set shells hollow-side-up to prepare for assembly

Step 4
AUTHENTIC FILLINGS

French Buttercream
Combine perfectly tempered water and sugar into rich, fluffy beaten egg yolks before adding a generous helping of France’s finest butter.

Ganache
Melt fine French chocolate with hot milk before folding in a decadent dose of France’s finest butter

Step 5
COMPLETION

Pipe filling into shells

Hand-place each top shell

Package with care

Freeze overnight to set completely for enjoyment tomorrow

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