Lucía Merino was born and raised in San Juan, Puerto Rico. Lucía is a pastry chef with over 15 years of experience in the industry and is the co-founder of Lucía Patisserie in Miramar. She completed her education in Culinary Arts at Johnson & Wales University and after an inspiring job under Master Pastry Chef Frederic Monet at the Ritz Carlton, her love and passion for classic French pastries blossomed.
Inspired by her travels and experiences, Lucía returned to Puerto Rico in 2015 with her husband, Johan, to open what they had always dreamed of: a patisserie where they could offer classic French confections while incorporating typical Puerto Rican flavors and ingredients.
Around 28 macaroons
For the coconut and passion fruit macaroons dipped in dark chocolate
Note: After dipping the macaroons, you can leave them out for 30 minutes at room temperature to set, or speed the process by popping them into the refrigerator for 15 minutes.
For over five decades, Para la Naturaleza has worked to preserve natural areas and historic sites that currently serve communities as oases of health. Additionally, we always seek to facilitate and support as much as possible the sustainable recovery of Puerto Rico.
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