Not every macaron is created equal.
We don’t make a little of everything. We make macarons and we’ve made them our obsession. Here’s what that obsession actually looks like, and why it shows up in every box.
A mother. A daughter. And a lifetime obsession.
Macaron Queen was started by Finia Jahangard and her daughter Nina Gann - first from a small cart in an Atlanta mall, then from a bakery, then from a 50,000 square foot facility in Clarkesville, Georgia. Through every stage of growth, the standard hasn’t moved.
The macaron is a recipe that punishes shortcuts. Traditional French macarons are naturally gluten-free (almond flour, sugar, egg whites) but most commercial versions cut corners with wheat or other substitutes that compromise both the recipe and the people who can’t eat gluten. We hold the line on the original.
And we're not done yet.
Made for
the moment.
A macaron isn’t just eaten — it’s noticed. On a gift table, in a wedding tower, opened across a kitchen counter on a Saturday morning. Every detail of how the macaron looks, holds, and shows up is considered — because the moment matters as much as the bite.
