Pâtisserie Française · Oak Park, Illinois

French macarons, made by hand in Oak Park.

A crisp almond shell that gives way to a tender, chewy center, finished with silky buttercream or ganache. Each Sugar Fixé macaron is piped, baked and filled in our Oak Park pâtisserie — a small luxury, five centuries in the making.

Order a Box of Ten — $33.25 The Story of the Macaron

Local pickup only · Choose your pickup date & time at checkout

Pistachio, orange and raspberry French macarons from Sugar Fixé Pâtisserie in Oak Park, IL

The Craft

Three ingredients. Endless patience.

Almond flour, sugar and egg white — the macaron's recipe has barely changed in centuries, yet few pastries are less forgiving. The meringue must be folded to just the right ribbon, the shells piped to the same diameter, and the oven held at a temperature that coaxes out the delicate ruffled "foot" without a crack.

It is precision work, and it is the heart of what we do.

The shell

Smooth, glossy and crisp at first bite, made with finely ground almonds.

The center

Soft and gently chewy — the texture that separates a true French macaron.

The filling

Smooth buttercream or rich ganache, layered generously between two shells.

Row of assorted pastel French macarons on dark slate

Turquoise macarons in a white cup at Sugar Fixé, Oak Park

The Collection

Our macaron flavors

Choose a single flavor or let us compose an assortment. Every box of ten arrives in a clear case that shows off each color.

Raspberry

Bright, jammy and just tart enough — summer in a single bite.

Chocolate

Deep and velvety, for those who believe dessert should be serious.

Pistachio

Nutty, buttery and quietly elegant — a Parisian classic.

Lemon

Sunny and clean, with a citrus brightness that lifts the sweetness.

Hazelnut

Toasty and warm, with the comfort of a café au lait.

Assorted

A curated mix of our flavors — the ideal gift, and the best way to find a favorite.

Choose Your Flavors

Five Centuries in the Making

From Italian monasteries to Parisian icon

The macaron began as a simple almond cookie in medieval Italy, survived the French Revolution in the hands of two nuns, and was reborn in Paris as the filled pastry we bake today.

Read the History of the Macaron

For Every Occasion