In France, home of the pastry known as the macaron, a special Macaron Day is being celebrated on Wednesday, March 20. The day is organized to discover new recipes the pastry masters have created for this little typically Parisian biscuit. A look at some of the latest trends in macarons.

Apple, mint, cucumber and rocket by Pierre Hermé

Every month, Pierre Hermé develops one new recipe for his Les Jardins 2013 collection. Macaron enthusiasts will be able to taste the most surprising recipe in June: apple, mint, cucumber and rocket.

In March, the macaron of the month is ‘Jardin du Maquis,’ a chocolate and Corsican honey macaron. Price: Les Jardins: €17 for a box of 7, €32 for a box of 12.

Candied chestnut by Christophe Roussel

Pastry chef and chocolate maker Christophe Roussel has created the candied version of a winter treat: chestnuts, an innovation along with rose macarons. Price : €16 for a box of 12, €30 for a box of 24

Jasmine and vanilla cream by Lenôtre

The Lenôtre house is launching three new flavors for spring including a recipe that combines vanilla cream and jasmine jam. Price: €30 for an assortment of seasonal macarons.

A rich cream perfumed with Marie-Antoinette tea by Ladurée

Ladurée, which is renowned internationally for its macarons, has created a new recipe based on a rich cream perfumed with Marie-Antoinette tea. This new flavor is part of the Les Merveilleuses collection. Price: €1.75 per macaron, €14.90 for a box of 6.

Kaffir lime macaroon by Hugo & Victor

The Asian citrus fruit has become one of Hugo & Victor‘s favorites. One of the macarons in the new collection is flavored with this fruit. Price: €1.60 per macaron/ €16 for a box of 8, €29 for a box of 16.

Mojito macaroon by Sébastien Bouillet

Pastry chef Sébastien Bouillet from Lyon was inspired by the popular Cuban cocktail for his new macaron. Other new macarons for the spring/summer collection include passion fruit and banana, lemongrass, lime and basil and apricot and thyme. Price: €1.10 per macaroon.

Chocolate ganache and red berry tea by Arnaud Larher

Arnaud Larher was inspired by spring’s freshness for his new chocolate ganache macaroons perfumed with red berry tea. They are exclusively available in the three Parisian boutiques.

Price: on Macaron Day, free with a donation

Genmaicha – green tea and grilled rice grain macaroon by Sadaharu Aoki

Japanese pastry master Sadaharu Aoki has created seven new macaron flavors including a genmaicha one: green tea with grilled grains of rice. Price: €1.40 per macaron.

Candied ginger and apple by Dalloyau

The new recipe from the Dalloyau house combines the freshness of candied ginger and the slightly acid taste of apples. Price: €8 for an EAT bag of 4, €18 for 10, €24 for 14, €36 for 24, €57 for 40.