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Pecan & Cinnamon

Pecan & Cinnamon


Danish pastries originally came from Austria, which is why the Danes call them Wienerbrød - literally Viennese bread. A personal favourite of mine is pecan and cinnamon, a flavour combination that just tastes so perfect of course we had to put it in a macaron!

For this delicious macaron we first caramelise pecans in butter and maple syrup and reduce them to a crunchy crumb, then we combine them with cinnamon and just a hint of cardamom into a rich white chocolate ganache, finally we sprinkle a little cinnamon sugar on the shells to give that delicious finishing crunchy touch.


Sugar, ground almonds, free range eggs, pecan nuts, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), maple syrup, butter (from cow’s milk), cinnamon, cardamom, food colour (E422, E1520, E551, E110*). *May have an adverse effect on activity and attention in children.