History has it that at the beginning of the 20th Century, Pierre Desfontaines was the first person to join two macaron shells, filling them with delicious ganache in between. The basic method of making macarons has not changed since then, though many new flavours have been created over the years.

Canelé uses this classic technique to produce its macarons. There are currently 12 flavours available. The single dimension flavours are café, rose, citron, pistache, violette, 70% dark chocolate, caramel sel and framboise. Signature creations by Canelé are the more complex macarons: bergamote orange (bergamote macaron filled with orange cream and candied orange), milk chocolate passionfruit (smooth milk chocolate ganache with passionfruit), milk chocolate feuillitine (milk chocolate ganache with a hazelnut almond praline feuillitine centre), hazelnut praline (hazelnut macaron, praline cream with roasted hazelnut).