I ordered the macarons, which are technically called "Fleur de Sel Macarons" and an espresso. Now, call me traditional, but I was expecting something like a mound of sweet coconut. What I got was totally different and blew my mind. (I later learned that traditional French macaroons such as these are made with ground almond instead of coconut). The macarons were silver-dollar shaped discs of a meringue-like cookie (studded with French sea salt according to Pix's Web site), joined together in the middle by a dollop of something insane that had the consistency of a cross between whipped whole cream and mousse (it is actually salted caramel buttercream). The textures and flavors are almost indescribable, and I was left almost dizzy with delight at the discovery of these. I let Sasha taste one, then polished them off. I decided that we needed to get a couple more to take home so Rob could taste them. Unfortunately, only one made it home safely to him. Better luck next time.