Display cases filled with colorful French macarons have finally started making their way from Paris to the United States. Macarons are made out of two smooth, dome-shaped meringues that sandwich a layer of flavorful filling, which is typically made out of buttercream or jam.

The flavor possibilities for these pastries are endless, providing a great way to keep up with your customers’ seasonal demands. “When it’s warm outside, people don’t really want something heavy,” says Natasha Goellner, executive chef and co-owner of Natasha’s Mulberry and Mott in Leawood, KS. Therefore, in the spring and summer Natasha’s Mulberry and Mott offers fruity flavors such as peach and berry. “When it gets colder, our flavors change to things like pumpkin, cinnamon, apple and cranberry,” says Goellner.

Do not let your macaron creativity stop there, though. Like petits fours, macarons can be used in a number of different ways. Goellner, for example, piles them in decorative glass jars, covers display trees with them and uses them to embellish cakes. Think beyond simply stacking macarons in a case or setting them on plates. Do not be afraid to get the maximum possible usage out of these pastries.