As the author of 'Mad about Macarons', I'm often asked where to find the best macarons in Paris. After 30+ years living here, this isn't a list built from one sugar-fuelled weekend: I taste, revisit and update it as Paris pâtisseries change. New for 2026 is Alain Ducasse Macaron, with natural colours, much less sugar and an ingredient-first approach that particularly caught my attention.
With macarons sold all over Paris, the choice can be overwhelming. But rather than just give you a generic "top 10" list, I've curated my top 20 Parisian macarons, so you can experience the best macarons. By 'best', they're not overly sweet, highly coloured or dry - and taste of the flavours they profess to be.
My list showcases the diverse range of macaron producers in the city, going beyond Ladurée and Pierre Hermé. And rest assured, none of my picks are sponsored.
- Why are French Macarons So Expensive in Paris?
- What are Macarons Made Of?
- What are the Worst Macarons in Paris?
- What Makes a Macaron the Best in Paris?
- Which Place is Famous for Macarons?
- Where is the Best Place in France for Macarons?
- Are Ladurée or Pierre Hermé the Best?
- Why is Ladurée so Famous?
- Where Can I Try Savoury Macarons in Paris?
- My Top 20 Best Macarons in Paris
- Bonus Macarons - Special Mentions
- How Long Can I Keep Macarons?
Why are French Macarons So Expensive in Paris?
Macarons are expensive because these luxuries are a labour of love. A batch of 40 homemade medium ones of the same flavour takes 2 hours - plus a crucial resting time of 24 hours for the filling to work its magic. So, if you see many flavours, just imagine how much time it all represents.
Medium is the standard size of macaron in Paris and around France, particularly in the high-end pâtisseries. Many bakeries produce large ones too. So this guide generally refers to the medium size.
How Much is One Macaron in Paris?
At the top Paris pâtisseries in 2026, expect to pay roughly €3-€4 for a standard macaron, although prices vary by house and limited editions can cost more. Buying a box is usually better value - and much safer if you're carrying fragile macarons around Paris.
What are Macarons Made Of?
Classic macaron shells are naturally gluten free, made mainly with finely ground almonds, egg whites and sugar. Between the two macaron shells with their characteristic frilly 'foot' (pied), lies the filling which flavours the macaron. Fillings typically range from:
- fruity jams (delicious with fig jam, rhubarb jam or apricot jam with lavender) although can make them a little sweet.
- ganache: dark, milk or white chocolate; e.g. raspberry macarons with white chocolate ganache.
- buttercream or creamy - try my salted caramel macarons with mascarpone.
What are the Worst Macarons in Paris?
Some macarons are just plain wrong: dry, tooth-achingly sweet, or reeking of synthetic flavourings. A proper Parisian macaron should have a delicate shell that gives way to a soft, fondant centre - not something chewy enough to pull a filling.
That's when I really do get mad about macarons. Even at top prices, bad ones still slip through. It's why I often head straight to my kitchen to make the real deal myself.
Also avoid cheap macaron stands in tourist-heavy spots like Montmartre or near Notre-Dame. Think unicorn colours and nuclear blue shells: sweet, synthetic and nothing like the real Parisian treat. Some of the 'cute' shops don't mean great.
My Insider Tip: be wary of real macarons sitting for hours in a hot shop window - although some top pâtisseries use display macarons and keep the ones you actually buy properly stored. If unsure, buy just one to test. If it passes your taste test, then stock up.
What Makes a Macaron the Best in Paris?
Let's get one thing straight: the best macarons aren't sugar bombs or neon-coloured cookies. They're delicately flavoured, not overly sweet, and never dry. A macaron should whisper its flavour, not shout it in synthetic perfumes.
The inside should look fondant, like a creamy ganache and meringue got cosy. That perfect macaron crunch on the outside should give way to a soft, fudgy centre. And forget what some say about pale colours being a bad sign. In fact, it's quite the opposite. Today, the best pâtisseries steer clear of artificial colourings; soft pastels are often your best bet for quality.
Which Place is Famous for Macarons?
Paris is the undisputed macaron capital, with names like Ladurée and Pierre Hermé leading the charge. But other French cities have their own macaron traditions-like Nancy's rustic-style macarons or Saint-Émilion's almond-rich version.
Still, when it comes to the iconic two-shell filled macaron, Paris reigns supreme.
Where is the Best Place in France for Macarons?
Hands down, Paris is the macaron capital. No other city has such a rich mix of artisanal boutiques, pastry legends and experimental chefs pushing the boundaries of flavour and finesse. It's where tradition meets innovation, shell by shell.
Want the crème de la crème? Keep scrolling for my full list of favourites, all tasted (and re-tasted) by yours truly and family, right here in the City of Light.
Are Ladurée or Pierre Hermé the Best?
Ah, the eternal question - especially when I led chocolate and pastry tours in Saint-Germain. "Are you Team Ladurée or Pierre Hermé?" they'd ask, as if it were some kind of Parisian personality test.
Pierre Hermé worked at Ladurée and famously created the Ispahan macaron (that luscious rose-lychee-raspberry combo). Now he's their main rival, with countless boutiques scattered all over Paris like almond shells after a baking session.
Truth? It depends. It's like music. What's your mood, the weather, or where you're wandering? Ladurée leans classic, while Hermé plays the mad flavour scientist with bolder combinations. Both houses produce on a huge scale and use freezing as part of their preservation process, so don't refreeze macarons without checking with the seller first.
My advice? Try a few from each, then decide which sings to you. Scroll on for my top picks and local favourites.
Why is Ladurée so Famous?
Ladurée is credited with creating the Parisian-style macaron we know today. Pierre Desfontaines, second cousin to founder Louis Ernest Ladurée, is said to have sandwiched two shells with a creamy filling back in the early 20th century. Et voilà, the Parisian gerbet macaron was born.
Since then, Ladurée's boutiques have become icons - from the original Rue Royale address to the Champs-Elysées and around the world.
For much more on the history and on the different kinds of macarons in France, read Macarons vs Macaroons: What's the Difference?
Where Can I Try Savoury Macarons in Paris?
Fancy a macaron with a twist? During festive seasons, Pierre Hermé usually releases savoury gems like foie gras with fig or chocolate.
Richart, meanwhile, makes the tiniest, cutest savoury macarons in flavours like black olive tapenade, goat cheese with thyme, fig, and foie gras. More details on Richart further down.
They inspired my own creations in Mad About Macarons, where you'll find mini savoury macs with punchy flavours: tikka macsala (hot stuff), Thai green curry, truffle-mushroom, beetroot and horseradish-perfect as chic apéritif bites.
See my article, How to Serve Savoury Macarons.
My Top 20 Best Macarons in Paris
Alain Ducasse Macarons - New for 2026
Now this is my kind of macaron. Alain Ducasse launched his first macaron collection in April 2026 with less sugar, no added colourings and one priority: flavour. Even the colours come naturally from the ingredients, which explains why these look rather different beside the usual rainbow macaron counter.
There are just eight flavours: café, vanilla, raspberry-hibiscus, hazelnut, chocolate, lemon, passion fruit and pistachio. We tasted the lot - purely in the interests of research, obviously. The coffee uses freshly roasted coffee from Ducasse's own Manufacture de Café, the chocolate has a cocoa-nib praline, while the pistachio combines nuts from Iran and Sicily.
What struck me most was the clarity of flavour. Lemon tastes of lemon, pistachio of pistachio and coffee of freshly roasted coffee rather than simply sugar. The shells are naturally muted and speckled, while the centres are particularly soft and fondant. Ducasse says the recipes contain around 40% less sugar than a classic macaron - very much my philosophy of less unnecessary sugar and more flavour.
Le goût, sans colorant / sans produit laitier / sans excès de sucre / juste le goût
They're not cheap: currently €20 for six, €30 for nine or €58 for eighteen, so you're paying more than €3 a macaron. But for me, this is one of the most interesting new directions in Paris macarons for years.
Why are Alain Ducasse macarons sold frozen?
There's one important difference. Ducasse offers these macarons frozen to protect their more delicate, lower-sugar texture. Leave them for 45 minutes at room temperature, or 3½ hours in their closed box in the fridge. Once defrosted, don't freeze them again. The official recommendation is to keep them refrigerated for 24-72 hours; personally, I'd eat them within a couple of days while that texture is at its best.
Sadaharu Aoki
Chef Sadaharu Aoki blends Japanese precision with classic French technique - and his macarons are proof. If you love pistachio, you won't be disappointed. Plus expect spectacular Asian flavours like Matcha green tea, Black sesame, Genmaicha, Hojicha, and Yuzu, all with flawless texture and balance.
If you're hunting for top-tier matcha or black sesame in Paris, this is the address.
For more, see my pâtisseries on rue Saint Dominique and his serene tea salon in my Paris Tearoom Guide.
Pain de Sucre
My first tasting experience of Natalie and Didier's macarons at Pain de Sucre was with another macaron fan in 2011. We were privileged to watch their macarons being made in their lab behind the shop. (Alas, my photos at this time were terrible and so I didn't keep them.)
Ever since, I've been smitten. Try top classics: chocolate-passion fruit, pistachio-morello cherry, and chocolate mint which packs a perfect menthol punch. Other favourites: Périgord walnut, vanilla, and lemon.
Totally worth a detour at Châtelet on rue Rambuteau - but don't be confused with the same name chain of French lingerie boutiques!
Jean-Paul Hévin
Meilleur Ouvrier de France and master chocolatier, Jean-Paul Hévin has boutiques all over Paris - and his macarons are for chocolate lovers.
Each one is filled with silky ganaches, many based on his signature single-origin chocolates. Expect bold, unapologetically rich flavours: from his rotating Grands Crus to fruit-infused variations. Our favourites?
- Tana - Grand Cru chocolate from Madagascar
- Vanill'in - fragrant but not too sweet
- Crème Brûlée, and the latest orange and ginger variation
- Pistach'in - pure nutty joy
- And if you like it seriously dark: Super Amer will do the trick
For the full experience, head to his tearoom near the Luxembourg Gardens. His daughter, Manon, runs Café Pavane, just opposite the Senate.
More in my Guide to the best tearooms in Paris. For more on his boutique, see my article on Pâtisseries on rue du Bac, also known as Paris Pastry Street.
Laurent Duchêne
Laurent Duchêne's motto? Cakes should taste just as good as they look-and his macarons prove it. A Meilleur Ouvrier de France since 1993, Duchêne now runs three boutiques across Paris and regularly took part in the annual charitable Macaron Day.
With his Japanese pastry chef wife, Kyoko, expect a touch of refined Nippon influence and precision. The result? Meticulous craftsmanship and balanced flavours.
His more acidic fruit flavours are standouts-especially citron (lemon) and framboise (raspberry). Cassis, chocolat-praliné, vanille, and café are solid classics, all well executed. Seasonal stars like cardamom-pear, pain d'épices (gingerbread), and marron (chestnut) are reason enough to time your visit. One of Paris's underrated macaron stops, and worth every bite.
Une Glace à Paris
Don't leave Paris without tasting the macarons from Meilleur Ouvrier de France glacier, Emmanuel Ryon. Lighter in colour, they're all-natural, beautifully fondant, and full of flavour.
A world champion in both ice cream and pâtisserie, Ryon transforms his refined frozen creations into macarons - like smoked vanilla with pine or buckwheat, almond, and nougat. They're bold and it's a question of taste, but they work.
Still, it's the classics that really shine: lemon, coffee, salted caramel, and the intense 75% Tanzanian chocolate. We also loved the strawberry-hibiscus-a floral-fruity twist that balances perfectly. The mint hint augments if you leave blackcurrant-mint a couple of days.
Some of the more complex combos, like geranium-coconut-matcha, feel overcomplicated, leaving a soapy aftertaste. Likewise, the pistachio-orange blossom leans heavily on the blossom. That said, Une Glace à Paris remains an exceptional address for macarons - with creativity, quality and technique that's hard to beat.
For more, see my best hot chocolates in Paris.
Ladurée Macarons - Are They Worth it?
In short, it's worth trying at least one or two - even if it's to try the classics and experience the historical connection. As they're now pretty much everywhere, it's hard to resist, except for your wallet!
For those of you who prefer light macarons made with French meringue, Ladurée's macarons are slightly crispy with just enough soft, fondant centre. Some flavours are better than others. I prefer those that pack a wham-in-the-mouth taste but don't make you feel you've swallowed from a perfume bottle, either!
Although I have an aversion to eating blue-coloured anything, their Marie-Antoinette tea is the exception. Plus vegans will be happy to have a seasonal vegan macaron.
Ladurée is always clever with seasonal launches and collaborations. For autumn 2026, new flavours include Cola, Strawberry Candy, Achta (pistachio and orange blossom), while classics such as vanilla, pistachio and Marie-Antoinette tea remain. Personally, I still tend to come back to the more traditional flavours here.
Pierre Hermé
Pierre Hermé's macarons are a world apart from Ladurée. Expect a richer bite with Italian meringue and extra-generous fillings that match the shells in height. They're intense - personally, I can only manage two or three in one go, max.
Guided by "pleasure as my only guide," Hermé has completely redefined the Haute-Pâtisserie macaron. His Infiniment range ("infinitely") is all about flavour concentration: e.g. Infiniment Vanille blends three types of vanilla for a deeper hit. Seasonal themes evolve constantly, so there's always something new to try. I love his latest Chaï Latte with ginger, cardamom, cloves, nutmeg, cinnamon and Earl Grey tea.
Most fans start with his Signatures, with some that never change:
- Ispahan - the cult rose-lychee-raspberry macaron he invented at Ladurée, inspired by a Persian rose
- Mogador - passion fruit and milk chocolate (a house favourite here)
- Infiniment Praliné Pistache, Infiniment Passion, and of course, Infiniment Vanille
Other special mentions include Infiniment Framboise and Plaisir Sucré with milk chocolate and crispy praline. His seasonal collections are where things get really inventive: current flavours include olive oil with mandarin and cucumber water, alongside combinations such as fig and fig leaf, matcha-yuzu and apple-fennel.
Pierre Hermé founded Jour du Macaron in 2005, originally using the event to support charitable causes.
For a detailed list of more flavours and his boutiques,
see my Guide to Macaron Day in Paris 2026.
Pascal Caffet (also at Chapon)
Pascal Caffet is Meilleur Ouvrier de France in pâtisserie, twice over world champion in pastry and chocolate, and specialist in the best French pralines. Moreover, he makes exquisite macarons, now in Chapon's chocolate boutiques.
Try flavours such as praliné noisette (hazelnut praline), coconut, raspberry, cacahuète (peanut), caramel and café - or should we say Caffet (pronounced the same)? His passion fruit and mango have a good acidity with a lovely mouth-feel, like tasting a fabulous wine that lingers on the palate.
For much more, see Pascal Caffet's Best Pralines in Paris.
La Grande Épicerie
Like Fauchon and Foucher, this is another historical reference in the city. Their luxury food halls have an impressive pâtisserie counter and there's always a huge choice of flavours with limited edition seasonal favourites.
Alongside classics such as coffee, Tahitian vanilla, Sicilian pistachio and salted caramel, look out for more adventurous seasonal flavours. This autumn, these include lemon and olive oil, clementine-orange blossom, chocolate with Espelette pepper and even a macaron inspired by gâteau basque.
For more on La Grande Épicerie, Angelina and Foucher,
see my article on Rue du Bac, Paris Pastry Street.
Foucher
Founded in 1819 on rue du Bac, Louis-Aubin Foucher made his chocolate shop famous in the second half of the 19th century - notably for introducing international delivery from 1887. A must-stop for French chocolate, they also have a huge selection of artisanal macarons.
More buttercream for the fillings, they're beautifully light and rather easy to pop a few at a time! Apart from the colour of the pistachio, our favourite highlights to date are: coffee-walnut, passion fruit-milk chocolate, blackcurrant, peanut, and the latest addition of strawberry-redcurrant.
Lenôtre
The legendary house of Gaston Lenôtre still uses his original macaron recipe, based on French meringue and top-quality Valencia almonds. I like the slight air bubbles in them too - somehow they look more homemade!
This is also the go-to spot for macaron towers, ideal for chic Parisian parties. With shrink-flation, they've gotten smaller, but at €2.50 a pop, they're still worth the splurge.
The classics include coffee, chocolate, intense raspberry, pistachio, Madagascar vanilla and salted caramel, with other flavours appearing seasonally. Look out for jasmine, lemon and hazelnut-vanilla - and this autumn, a rather tempting blackberry-basil.
Chocolate lovers, don't miss the ganache made with a blend of beans from Ghana, São Tomé and Tanzania. But the real winner in our house? Pistachio. Last time I brought home a box, there was a full-on family feud over the last one.
Carette
Another top reference for macarons in Paris is at Carette's original 1920s art déco tea salon in Trocadero. Or enjoy on Place des Vosges or Place Tertre in Montmartre. Sit and enjoy them with tea or one of the best hot chocolates in Paris. Either nibble daintily on one medium sized, go Daddy bear with a large size - or go for the tiered assorted macaron plate to try different flavours.
Like their particularly acidic French lemon tart, their lemon macarons are a delicious afternoon pick-me-up. The salted caramel is also worth a long, satisfying nibble.
For more, see my Guide to Parisian tea salons
La Maison du Chocolat
Since 1997, this chocolate shop has continued in the footsteps of chocolate maker Robert Linxe under the talents of creative chef, Nicolas Cloiseau, Meilleur Ouvrier de France. Like chez Hermé, macarons are given names to conjure up their mysterious flavours.
Special mentions go to Abyssinie (chocolate-coffee), Macapuno (chocolate-coconut-lime), Guayaquil (chocolate-vanilla) and Rigoletto (chocolate-salted caramel) which will be music to many taste buds.
Jean-Charles Rochoux
Jean-Charles Rochoux's Parisian macarons are striking as all ganache flavours look similar from afar. Each are presented with a chocolate shell base and topped with a cream shell - all garnished with a pretty decoration to resemble the flavour. It's pure art before even tasting them and the choice of flavours is impressive.
I admit I still haven't tried them ALL but I need to have this goal to strive for on a walk to his boutique between Saint Germain-des-Prés and Montparnasse! You can help me by adding your comments below.
Try his 'citron vert' (lime) together with the basil and dark chocolate (give your friends a blind tasting with this one - it's magic!). Any rum-raisin fans like my husband will also be happy macaronivores - and don't leave without tasting the caramelised praliné pistache.
Richart
The smallest, most intense macarons you'll find in Paris are at Richart. Known as micro-macarons, they're also the cutest and look too good to eat! They're also not the cheapest. But then, knowing how much work goes into making the smallest macarons (I make mini savoury ones as small as I possibly can), they may seem expensive but are good value for such a luxury.
All the flavours are stunning. With their small sizes, it's best to buy in their pre-packaged boxes. They also come in a regular medium size but the smallest also come in savoury, ideal for an apéritif (with pre-dinner drinks). I go mad for Roquefort-walnut, black olive and parmesan-honey. They also do wonderful chocolates - see my Valentine's chocolate in Paris article.
Stohrer (also at À La Mère de Famille)
There are now several boutiques where À la Mère de Famille, the oldest Parisian chocolate shop (1761) joins together with Stohrer, the oldest pâtisserie in Paris. This is where you'll find their macarons. We love their raspberry and passion fruit.
Christophe Roussel
Don't visit Montmartre without stopping for macarons at Christophe Roussel's Duo Avec Julie in rue Tardieu. Luckily, he's also in Paris, as he's pâtissier and chocolatier star of France's west coast by la Guérande, made famous for its fleur de sel salt.
Each year, the Roussels have been particularly generous for the charitable Macaron Day in Paris. I love his Salted Caramel coated entirely in dark chocolate, the 'plain' salted caramel from the Guérande, Passion Fruit-Vanilla, café, chocolate, and lemon.
For more, see my article on Christophe Roussel in Montmartre
Arnaud Larher
A Meilleur Ouvrier de France, Arnaud Larher has worked with the greats, including Peltier, Dalloyau and Fauchon. Since 1997 he set up his own shop in Montmartre's and now has 2 more boutiques.
Try his classic selection: our favourites are Mille Fleurs, Apricot, Madagascan Vanilla, Coffee (café Grand cru from South India) and Gianduja - praline with hazelnut and milk chocolate. However, less enamoured with black sesame, as it's rather sweet.
Gem La Pâtisserie
Even the name is a play on words in French: 'j'aime la pâtisserie'. Since 2021, Gemilyn Guina quietly makes solely macarons in her boutique, crafting every one sur place. Specialising in flavours inspired by Asia and Southeast Asia, her creations stand out for their originality and quality.
I love the sheets of French-meringue macaron shells left to air before baking, in full view. It's a rare behind-the-scenes glimpse of the artisanal process and shows just how hands-on and homemade everything is.
From our tasting, two flavours really stood out: passion fruit and vanilla - perfectly balanced. The pandan macaron deserves a mention too. A tricky plant to infuse, since it's so subtle, but here it works. Slightly sweet, yes, but beautifully done.
If you're after something different yet refined, this hidden gem is worth a stop.
Bonus Macarons - Special Mentions
It's difficult to mention them ALL in Paris - but here are a few more we like.
Angelina
Like Carette, you can sit for tea and macarons 'sur place' as well as take them home. Executive pastry chef, Christophe Appert, continues the famous Mont-Blanc, their signature pastry since 1903.
This classic is a mound of vermicelli made of chestnut paste (crème de marrons) which encases light whipped cream and a heart of meringue - so their Mont-Blanc macarons are sweet but worth a try for the history. Special mention for their citron and framboise.
For more, see my article on Angelina's Pastry Collections
Georges Larnicol
A Meilleur Ouvrier de France, Georges Larnicol is hugely popular for his Kouignettes®, mini Kouign Amman cakes from his native Brittany. To date, I've not been a fan of his macarons; I used to call them Dolly Partons due to the pointed tip each one had! But things have changed.
They're smaller than average (like Lenotre's) but great value at €1 each (2025), and all fondant and fruity. Violet, passion fruit, vanilla and pistachio are our choice.
Chocolat Illéné
Looking for something really original? Since 2015, Koreans Hyunsoo Ahn and Hyejin Cho both created Chocolat Illèné in Montmartre following a star-studded chocolate-pastry career in Paris.
Choose from artisanal, seasonal flavours or all-time favourites: pistachio, caramel, sesame, black sesame and soya milk. I was most intrigued by l'Armoise. Yes, you can even taste a mugwort herbal macaron, which I believe should have a more scrumptious name in English, don't you?
Don't be put off with bumpy or cracked looking macarons here, as they are a mix between the classic Parisian gerbet macaron and the artisanal old-fashioned French macaron (more about this in my article, Macarons and Macaroons).
For more, see my article on chocolate and pastries in Montmartre.
Pascal le Gac, Saint-Germain-en-Laye (near Paris)
Pascal le Gac, previous creative director at La Maison du Chocolat for 24 years, makes the best macarons for us locally. However, he's in Saint-Germain-en-Laye, but just 20 minutes' RER train ride from Paris.
Perfect for a day or half day trip, see more on
my online St Germain-en-Laye DIY pastry tour.
How Long Can I Keep Macarons?
Always check the pâtisserie's own storage instructions, as recipes and preservation methods differ. Most Paris macarons should stay chilled, then come towards room temperature before eating so you can taste the flavours properly.
Pierre Hermé currently recommends eating his within four days and taking them out 30 minutes before serving. Ducasse's lower-sugar macarons are more delicate: allow them to defrost for 45 minutes at room temperature or 3½ hours in their closed box in the fridge, then keep them chilled for up to 72 hours. Never refreeze macarons that have already been defrosted.
The good news is that you don't have to eat your way through these best Parisian macarons all in one go! For more on how we eat 'avec modération', read this article, 5 Ways to eat like the French.
As the author of one of the first macaron cookbooks published in English in 2010 - and living in Paris since 1992, I've been taste-testing Paris's best for over 3 decades - so this isn't just a list, it's a labour of love. Whether you're here for the classics or curious flavour twists, these are the macaron addresses Parisians are actually lining up for. None of the addresses above are sponsored.
This post was first published 27 May 2012 and is now completely updated.
Want More Macaron Help?
For my beginner recipe, troubleshooting fixes, fillings, tips and Paris favourites, see my complete French Macaron Guide
Antoine
my favorites are une glace à Paris
Jill Colonna
They have the most intriguing flavours, don't they?
Betty
What a wonderful, extensive blog post, Jill! So much research (of the nicest kind) went into this (it's apparent!) and it's helpful for those visiting Paris to make some of these patisseries their destinations! Our own experience was quite limited, but it has made us confirmed fans of these beautiful little creations. We did like Pierre Hermé, for his innovative flavors (and for other things, such as his tea and pâte de fruits), but we did love Ladurée's macarons. We had a round assortment box and since we were there on May Day, we did get to try their surreally delicious Muguet des Bois (which of course is not made with any actual lilies of the valley!). It's a wonderful world of creativity there in Paris from so many perspectives and this is just one of them! Thank you, Jill, for this wonderful blog post!
Jill Colonna
So happy you had the experience of popping in to various macaron shops to enjoy, Betty - and love how you found them 'surreally delicious'. Here's to your next trip to try the others too. Thanks so much for sharing your experiences.
Krystian
Pierre Herme. And nobody else. When real life starts to be too much and I'm having a break from making macarons, I go to London Selfridges to buy a box of macarons, a small bottle of champagne and then I go back home and spend hours talking to my partner, eating macarons and sipping champagne. Pierre Herme's flavours are so innovative like trufles & hazelnut, rose, lychee & raspberry, cherries, tonka bean & lemon, mandarin & cucumber water, I mean my heaven looks like his shop.
And there's some unashamed lust in his macarons. Once my partner and i went to Paris especially to try his new creation (honey & chocolate) and we were lucky enough as it was The Macaron Day so we had a walk thorugh all macaron shops in Paris and tried so many that we couldn't eat the dinner.
I'm not a huge fan of Laduree's macarons. I'm very sorry if i hurt somebody by writing that, but for me Laduree is just using the name as the quality of the macarons is not as great as the brand itself. The macarons are falling apart upon slightest touch, the feeling is chewy and stringy. Well, maybe there is someone who loves their macarons, but for me, it's not what I am looking for in a macaron.
Jenna
Hi Jill,
We are planning our first trip to Europe and planning to spend a few days in and around Paris. While I am excited to try some of the "tourist" macaron shops, what are some of the lesser known shops that would be worth a try? I am so looking forward to this trip and would love some tips. =)
Jill
Jenna, to be honest most of the places are mentioned here since Acide, Christophe Roussel, Marcolini, Pain de Sucre etc. are not touristy and have good macarons. Where I live at St Germain-en-Laye (worth a visit only 25 mins on RER out of Paris) I would highly recommend Pascal le Gac's macarons. I swoon just looking at them in the window. Enjoy your trip!
Eugenia Cheng
For me the small local shops have much tastier and more delicate macarons than the glitzy mass-produced ones. I tried 30 shops in Paris; Ladurée and Pierre Hermé did not even make my top 10. The best was Pascal Pinaud at 70 rue Monge in the 5ème. Unrivalled for flavour, texture, and particularly the balance between the outside and the filling, neither of which should dominate. These are less sweet than the more ”famous” shops, so that the flavours can speak for themselves. Of course everyone has their own preferences. If you want a “shopping experience”, a long queue, and beautiful packaging, and "creative" flavours, go to Ladurée or Pierre Hermé. But if you want macarons that are lovingly handmade by one guy, with an outside that is delicate but does not simply vanish as soon as it hits the tongue, and an inside that is rich but does not over power the outside go to Pinaud and tell them “On tutoie les anges”.
Jill
Eugenia, thanks so much for sharing the address on Pinaud and the expression to speak to the angels, "on tutoie les anges" is brilliant - I've heard that before describing Champagne, so we're on the same wavelength! I didn't mention it in my post here but I have some personal favourites outside Paris here around St Germain-en-Laye that are not known on the tourist macaron trail and I can tell you that they are GOOD. But would tourists be willing to jump on a train and visit St Germain, 25 mins out of Paris? There are so many other things to see here too... Next time I shall detour in Paris in the 5th!
Angela
This is exactly the information I was looking for! We are planning our first trip to Paris in September and I am extremely excited. I don't know if my family will agree, but I am secretly planning an entire day of Macaron exploring!
Thank you again for this valuable information and I am glad our paths crossed from the Mactweets blog : )
Jill
So glad this helps, Angela, and even happier you're coming to Paris! Have fun.