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A meringue-based sandwich cookie made with almond flour, egg whites, confectioners' sugar, and food coloring.

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Almond-studded baked ring of pate a chouix that's split in half horizontally, liberally filled with praline crème mousseline—a heady mixture of vanilla pastry cream, nutty praline paste, and whipped butter—and finished with a dusting of powdered sugar.

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Choux balls are placed around the edge of the ring of puff pastry and crème pâtissière fills the centre.

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pear and almond tart found in many patisseries

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the classic French dessert that typically consists of three layers of crisp, delicate puff pastry stacked with vanilla pastry cream and is topped with a dusting of confectioners' sugar.

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It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze.

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Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

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a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière, commonly flavoured with chocolate or mocha.

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I would eat macarons. I've had them before multiple times and I really like them. They're sweet but not too sweet and there's a bunch of different flavors.