Fresh French Macarons: Baked Daily in Chino, California — Naturally Gluten-Free
The French macaron is one of the most technically demanding confections in the classical pâtisserie repertoire — a product where the gap between a mediocre result and a genuinely excellent one is determined entirely by technique and attention to detail at every stage of production. The batter must be mixed to the macaronage stage where almond flour and egg white have flowed precisely enough to produce smooth shells without losing the structure needed to form proper feet during baking. Piped shells must rest long enough to form the surface skin that prevents spreading and enables the characteristic dome, but not so long they begin to dry. Baking temperature and time window is narrow: a ten-degree variance can produce shells that are too hollow, too dense, or lacking the characteristic pied structure. And finished sandwiches must rest at least 24 hours with their fillings to develop the slightly chewy interior texture that distinguishes a macaron at peak from one not yet ready. Getting all of this right, consistently, in production quantities, is a genuine demonstration of skill that few bakeries achieve.
Andy Anand’s macaron team bakes fresh daily in our Chino, California kitchen using aged egg whites for the correct protein structure, premium almond flour milled to the fine grind that produces smooth shells without visible grain, and hand-piped fillings ranging from classic ganaches and buttercreams to fruit curds and seasonal specialty flavors. We have been baking macarons using the French method — not the Italian meringue method, which produces a more stable but less characteristically French result — and the consistency we achieve reflects years of practice and refinement of every detail in the process.
Our macarons are naturally gluten-free by recipe: almond flour is the only flour component, and there are no wheat-containing ingredients in any shell or filling formulation. We identify this clearly because it matters to celiac and gluten-sensitive customers. Our facility also produces wheat-flour products on separate equipment; customers with severe celiac disease should review our complete allergen documentation. For most gluten-sensitive customers, our macarons provide genuine accessibility to what is otherwise a difficult-to-navigate confection environment.
Available in 12, 24, and 48-piece gift boxes assembled by hand with attention to visual arrangement — color alternation, color-matched shell pairs, and careful padding to protect surfaces during transit. Macarons are among the most visually striking confections in the world, and our packaging is designed to present that quality fully. Cold-insulated packaging with gel packs is standard for all macaron orders; macarons are moisture-sensitive and should be maintained cool from production through delivery.
No artificial preservatives, no artificial colors — shell colors derive from natural fruit powders, matcha, and quality natural color additives. If you are looking for a gift that demonstrates genuine knowledge of what excellent confectionery looks like and generates real admiration at arrival, a box of Andy Anand macarons is among the finest choices available.
Explore More at Andy Anand
For diabetic or sugar-restricted celebrations, our Sugar-Free Candy collection includes European-imported specialty confections as an alternative centerpiece for dietary-restricted celebrations.
- Artisan Candy & Confections — browse our full European import candy range.
- Classic Gourmet Celebration Cakes — the perfect pairing for a macaron gift.
- Premium White Chocolate Collection — another naturally elegant gifting complement.
Every Andy Anand purchase supports Education Without Boundaries, our 501(c)(3). Beautifully baked, beautifully packaged, beautifully purposed.
