Pretty and oh-so-sweet, its little wonder macarons (treats originally from Europe) are gaining popularity here in New Zealand. To celebrate, we look at some of the more unusual varieties that, according to Hotelchatter.com, are available overseas:

- France is the birthplace of the macaron and as such, not to be outdone in the taste stakes. At the Hotel des Académies et des Arts in Paris, guests can dine on macarons in the following flavour combinations: chocolate and foie gras, rose and fig, and white truffle and hazelnut.

- The French would probably cringe if they knew about the macarons being served at the Hotel Le St. James in Montreal. Its XO restaurant offers a Coca-Cola version of the treat, as well as lime, violet and green apple varieties.

- At the Dolder Grand in Zurich, guests can eat macarons made from Champagne and chocolate. No cost is spared on these sweets, which are hand-coloured (gold, of course) especially for the hotel.

- Health buffs have welcomed the creation of the ‘detox’ macaron, available from Le Meurice in Paris. Created by the hotel’s world-renowned pastry chef, Camille Lesecq, they are rich in vitamins and minerals and come in a range of flavours, including green tea and candied grapefruit cream.

- Hong Kong’s Four Seasons goes straight to the source, ordering its macarons from Ladurée – the patisserie in Paris responsible for creating the first-ever macaron in the 1930s. These include pear, caramel, strawberry and currant varieties.

What is a macaron?

‘Macarons’ are not to be confused with ‘macaroons,’ the chocolate-covered coconut biscuits many of us will be familiar with. Rather, the word ‘macaron’ refers to bite-sized sweets made from egg whites, ground almonds and caster sugar; commonly filled with butter cream or jam. These tiny treats are often recognised by their pretty colouring, which most would agree is half their appeal.