As the author of 'Mad about Macarons', I'm often asked what are the best macarons in Paris. While taste is personal, my 30+ years of living in Paris means this list isn't made on just a few trips to the city. As a local, I taste often and update this crème de la crème.
With over 1600 macaron shops in the Paris area alone, you've an overwhelming choice. 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?
As a result, a macaron can cost anything from €1.50 to €5 each. Chain bakeries (e.g. Eric Kayser, Paul) tend to be at the cheapest price range for macarons, with the least expensive at McDonalds, but this article is based on the high-end pâtisseries.
The cheapest way to get best quality macarons is to buy a few in a box. A box is not only better value but if walking around Paris, it keeps them more intact, as they're fragile to transport. Be prepared, on average, to pay €2.50 each.
What are Macarons Made Of?
Made with finely ground almonds (almond flour), egg whites and sugar, macarons are gluten free. 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.
Take the sad tasting I had with a German journalist at Dalloyau's Faubourg Saint-Honoré salon (February 2024). For such an historical address, the macarons were dry, flavourless, and frankly shocking. They've since been cut from this list until they up their game.
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: skip the rainbow displays in sweltering windows. 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: think vanilla, chocolate, pistachio - while Hermé plays the mad flavour scientist, dreaming up bold combos like olive oil and mandarin. Alas, as both giants have such an incredible amount to make, they are frozen and defrosted before you buy. So be warned - never freeze them! Consume quickly.
My advice? Try a few from each, then decide which sings to you. Scroll on for my top picks and local favourites that even beat these big names.
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
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 coffee variation
- Pistach'in - pure nutty joy
- Violette - delicately floral, balanced with blackcurrant
- 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.
Always clever to jump on the marketing bandwagon, you'll find specials for fans of the Versailles, Bridgerton and the French Open tennis (lime galanga for the 2025 Roland Garros stamp). Their classics, however, remain our favourites: orange blossom, lemon, salted caramel and vanilla. As I mentioned, beware of freezing Ladurée's macarons, as they may have already been frozen. Check with the seller first.
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.
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: try the Infiniment framboise andPlaisir Sucré (milk chocolate with crispy praline). As I mentioned, beware of freezing Hermé's macarons; they may have already been frozen. Always check with the seller first if you plan to freeze them - it's not just at Hermé.
For now 21 years, he has been the founder of the Jour du Macaron in Paris, donating proceeds of macaron sales to charity.
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.
I'm in awe of their more citrusy flavours, such as lime and ginger plus a seasonal apple (façon 'pomme-tatin') plus their classics, coffee and vanilla.
For more on La Grande Épicerie, Angelina and Foucher,
see my article on Rue du Bac, Paris Pastry Street.
Hugo et Victor are just around the corner on Blvd Raspail...
Hugo & Victor
There's not just Ladurée. For French elegance and flavours, including orange blossom, lemon, and raspberry, taste the sublime macarons of Hugues Pouget.
I was worried, as they're not even mentioned on their website but yes, they still make them. They're only available in their Raspail boutique (near Bon Marché in the 7th).
Frankly, all their flavours are super and not too sweet: pistachio, chocolate, grapefruit, and salted caramel. Try that with a cup of Earl Grey tea and your toes will curl.
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 hasn't touched its macaron recipe since chef Guy Krenzer took the reins. Twice awarded Meilleur Ouvrier de France (1988 and 1996), Krenzer keeps tradition alive with top-quality almonds from Valencia.
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.
Flavours rotate seasonally, but the classics-café, hazelnut-vanilla, and intense raspberry-are consistently excellent. Chocolate lovers, don't miss the ganache made with a blend of beans from Ghana, São Tomé, and Tanzania.
Prefer florals? Their jasmine macaron (once called Saveur Royal in tribute to Marie-Antoinette) is delicately perfumed. 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
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.
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.
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?
Keep macarons stored in the fridge for up to 4 days. Although many patisseries say consume within 4 days, I have often kept them 5-6 days and they're still great. Ensure to check with each boutique when buying, as some may freeze them.
To enjoy them at their best, take them out of the fridge 15 to 20 minutes prior to serving. Like homemade macarons, this way we can appreciate their full flavours.
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 two macaron cookbooks and founder of MadAboutMacarons.com, 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.
This post was first published 27 May 2012 but is now completely updated
