Authentic French macarons
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 385 kcal | 19% |
| Fat | 13.5 g | 19% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 53.8 g | 21% |
| of which sugars | 50.0 g | 56% |
| Fibre | 3.8 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, blanched almond flour, egg whites, cream, glucose syrup (wheat), bittersweet chocolate (chocolate liquor, sugar, cocoa butter), raspberries, corn starch, dried egg whites, lemon juice, nonfat dry milk, applesauce, lemons, butter, fruit and vegetable juices (colors), pistachio butter, pectin, natural flavors, caramel (color), turmeric (color), instant coffee, xanthan gum, spirulina extract (color), exhausted ground vanilla beans. Contains: milk, eggs, almonds, pistachios, and wheat. May contain traces of coconut, hazelnuts, macadamia nuts, walnuts, and soy.
- E150Caramel
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Macarons”: 6.26 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.