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| Ladurée Window Display |
The history of the macaron may be contested but most believe that the macaron cookie was introduced in 1533 in Italy by Catherine de Medici's chef around the time of her wedding to Henry II, the future king of France. However, it was not the "sandwich" that we know today, but instead a simple cookie made of almond powder, sugar and egg whites. It wasn't until the early 20th century when Pierre Desfontaines, Louis Ernest Ladurée's second cousin, decided to sandwich two macaron cookies together by filling the center with a ganache that the modern macaron was created. Today, they are the most popular selling "cookie" in Paris and you you can find them in nearly every flavor and color imaginable at most patisseries and shops. Two of the most famous Macaron shops in Paris are Ladurée and Pierre Hermé. Therefore, for the sake of the blog, a macaron taste test was deemed mandatory. Shelley and I set out to discuss which ones we prefer.
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| Carette Macarons (L-->R salted butter caramel, coffee, vanilla & Gianduja) |
It is very difficult to get a perfect macaron. Not only do the measurements need to be extremely precise but a little bit of "know-how" is also needed, which is why the same quality macaron is almost impossible to find outside of France. Typically, the shells are made with egg whites, sugar and almond powder and the filling is usually made up of a ganache, butter cream, or jam. When made right, the macaron is crisp on the outside and slightly moist in the interior, allowing it to melt in your mouth.
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| The Anatomy of a macaron (Le Nôtre Chocolate macaron) |
Ladurée is one of the top shops, boasting sales of over 15,000 macarons per day! In 1862 Louis-Ernest Ladurée opened a bakery in Paris, which later burnt down and was rebuilt. During the time of the rebuilding, cafés were gaining in popularity. Therefore, to adapt with the changing times, Ladurée’s wife came up with the idea to blend a patisserie and café, opening the first salon de thé. However, it wasn't until the 1930s when Pierre sandwiched the macaron, that Ladurée became famous. Ladurée's macarons are delicious, light and airy. They continuously come out with new flavors for the changing seasons. Some of their flavors are a little too sweet or strong for my taste and the idea of a marshmallow filling doesn't sit well, but I have yet to find a vanilla macaron I like better than theirs.
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| Praline, Rose Peppercorn, Café, Gingerbread, Pistachio & Vanilla |
Pierre Hermé is tied with Ladurée for the best macarons. Hermé originally worked for Ladurée and when he left he opened his first store in Tokyo, as his contract forbid him to open in Paris. However, he returned in 2002 and has since gained quite the reputation. Here is where you can try macarons with a twist such as violet-vanilla blackcurrant, passion fruit, truffle or even foie gras, He is not afraid to blend flavors and because of this, it is quite the experience to visit. As I tend to air on the side of caution and this was a comparison test, Shelley and I stuck to his classics and twists on the classics. His macarons were light and airy and provided just the right amount of flavor without being too overwhelming. I really enjoyed the violet-vanilla blackcurrant and we both liked his salted-butter-caramel. When I return I may opt to go a little more out of the box (although the foie gras macaron will take a lot of convincing).
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| Pierre Hermé Macarons (L--R Salted butter caramel, violet-vanilla, rose & chocolate) |
Ladurée and Pierre Hermé are obviously not the only Macarons, but they are the most well-known and worth the splurge when you're here. One thing is for certain, when in Paris splurge and have a macaron (or a few) as they are not the same elsewhere!
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