Classic Parisian macarons are of course first Pierre Hermé.

Pierre Hermé was born in France in a family of desserts, under the tutelage of Gaston Len?tre, but his first dessert store, which opened in Tokyo, Japan, in 1998, and then continued to return to Paris to open stores, and now has outlets all over the world.

Ph is keen to challenge the diversity of flavors, foie gras, mustard has a subversive innovation of flavor. liver and wasabi ...... has a subversive approach to flavors.

But Pierre Hermé is French, he is oriented to the customer base of Europeans, naturally, the development of European taste buds macarons, for Asians will be on the sweet side. In fact, no matter which sweetness, there will be some people think "too sweet", there will be some people think "not sweet enough", if it is a different country, the difference is even greater. So this sweetness level is just my personal opinion for reference. Macarons are still a relatively sweet dessert, sweet and delicious.