Most people who walk into Le Macaron Doylestown already know what a macaron is. The crisp almond shell, the soft chewy center, the smooth filling in the middle. And most people know what gelato is. But put those two things together and you get something a lot of people in Bucks County have never even heard of: the macaron glacé.
It might be the best thing on our menu you haven’t tried yet. Here’s what it is, why it’s special and why you won’t find it anywhere else around Doylestown.
So What Exactly Is It?
A macaron glacé is, in the simplest terms, an ice cream sandwich. But that description doesn’t quite do it justice.
Picture two of our French macaron shells, the same crisp-then-chewy almond cookies we’re known for. Now picture a generous layer of rich French glace (that’s the French word for ice cream) sandwiched right in the middle instead of the usual ganache or buttercream. That’s a macaron glacé. It’s the classic ice cream sandwich, reinvented the French way, with a pastry that took us years to perfect standing in for the cookie.
The result is textural magic. The shell stays delicate and slightly crisp on the outside, the inside turns soft and almost mousse-like against the cold glace, and the whole thing melts together the moment you bite in. It’s elegant and nostalgic at the same time — the kind of dessert that makes you slow down and pay attention.
A Quick Word on French Glacé
Here’s where it gets good. The “glace” part matters just as much as the macaron part.
If you think glace is just a fancy word for ice cream, think again. Traditional American ice cream is airy and light with lots of air whipped in. French glace is the opposite: thick, creamy, custardy and rich. It’s even more indulgent than Italian gelato, with a density and depth of flavor that coats your spoon and lingers. It’s the kind of thing every ice cream lover should try at least once, and once you do, the stuff from the grocery store freezer never quite measures up again.
That’s the glace we tuck inside our macaron shells. So you’re not getting a watered-down novelty — you’re getting two genuinely excellent French desserts in one.
What to pair it with: Honestly, a macaron glacé is a complete dessert on its own. But if you want to make an afternoon of it, grab one alongside an iced Lavazza coffee or a cold brew on a warm Doylestown day. The bitter-smooth coffee against the cold, creamy glace is one of those combinations you just close your eyes and nod at.
Why You Can Only Get One Here
This is the part most people are surprised by. You can find ice cream all over Bucks County. You can find macarons in a few places if you look hard enough. But a true macaron glacé, authentic macaron shells built around real French glace, is something you simply won’t find at the other ice cream shops, bakeries or cafés around Doylestown.
We’re the only place in the area that makes them. It’s not a gimmick we threw on the menu; it’s a genuine French specialty that fits exactly who we are. When you’re an authentic French bakery, you get to offer the things the chains and the corner ice cream stands can’t. The macaron glacé is one of our favorite examples of that.
So if you’ve been curious about what the fuss is over French desserts, this is a perfect place to start. It’s familiar enough to feel approachable because everybody understands an ice cream sandwich; but it’s elevated enough to feel like a small trip to Paris without leaving downtown Doylestown.
The Bottom Line
The macaron glacé is the dessert most of our neighbors don’t know they’re missing. Two crisp French macaron shells, a thick layer of rich French glace, and a flavor experience you can’t get anywhere else in the area. It’s fun, it’s a little fancy, and it’s exactly the kind of thing we love introducing people to.
Come see us! We’re at 4 W Oakland Ave in downtown Doylestown. Stop in, ask about the macaron glacé, and find out what you’ve been missing.
