Avant-garde masters of haute macarons

They leave your senses quivering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colours and tender interiors draw devotees to devour them with their eyes, and caress their smooth surface. Their flavours solicit the nose and, when one bites into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded… Behind them stand master chefs.

Pierre Hermé from Pierre Herme

Jardin Fruit Ambiance by Pierre Hermé

Under the motto of its owner, Sir Pierre Hermé, pleasure as his only guide and infinite dedication to invention, every branded macaroon starts a new journey of tastes, sensations and joys.

Jardin d’Été  by Pierre Hermé

He prefers off-the-wall combinations with simple flavours, which will be presented in the form of haute-couture collections, like white truffle and hazelnut or strawberry and balsamic vinegar.

Pierre Desfontaines from Ladurée

It’s Pierre Desfontaines, owner of the famous Ladurée pâtisserie in Paris that invented the modern double-decker macarons from the origin as simple cookies which were made from almond powder, sugar, and egg whites. During a trip to Switzerland, he got the idea to fill a layer of creamy ganache and stick two single macarons together. Nowadays, this cream-filled cookie are found in more than 50 pâtisseries of Ladurée throughout the world in which must-try flavorous include coffee, lemon, and chocolate Yuzu.

Thomas Keller from Bouchon

Thomas Keller brought the boulangerie to America when he opened up Bouchon Bakery next door to his popular Yountville, California, bistro. Now all four location are chockfull of classic Parisian treats, including croissants, tarts, and macarons. Bouchon’s list of flavors changes with the season and location, but don’t be surprised to find coconut mango or green matcha tea among the offerings. You should try macarons with fillings of chocolate and salted caramel.

François Payard from François Payard Bakery

Macaronut by François Payard Bakery

François grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years. Afterwards, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations and opened his own restaurant in New York in 1997.

Mint chocolate macaron by François Payard Bakery

Among his amazing treats is macaronut, which is a strawberries and cream ganache sandwiched between a pink macaron shell top made from almond flour and a strawberry dough bottom and confetti sprinkles.

Macaron ice cream bar by François Payard Bakery

This is not Payard’s first foray into food mash-ups and creative treats. His shop typically sells thousands of macaron ice cream bars and macaron kits to make macaron by yourself.

Maylynn from La Belle Miette

Macaron with caramel filling by La Belle Miette

La Belle Miette means the “beautiful crumb” or, more broadly, “beautiful small thing” in French. Founded by Maylynn and his husband Hugh, they specialise in small delights, macarons and dragées (chocolate coated nuts, fruits and cereals).

As for their best-seller, the salted caramel, their not-so-secret ingredients are fleur de sel (sea salt), a hand-harvested salt, and really smooth butter. Combined, these make for a silk-smooth caramel ganache with that slight hint of salt. It’s not at all cloying and super addictive.

Dana’s Bakery

Former photo-editor, now trained pastry chef, Dana Loia is the creative force behind Dana’s Bakery. She revolutionized the traditional French macaron with an authentic American twist.

American twist flavored macaron by Dana’s Bakery

Inspired by classic desserts, pastries, candy and sweet treats, all-American favorites from Red Velvet to S’mores, Fruity Cereal, to Thin Mint are designed to please the palate with a surprising sense of nostalgia.

Gaston Lenôtre from Gaston Lenôtre

Multi-color macaron by Gaston Lenôtre

Founded by the Norman Gaston Lenôtre in 1957, the Maison Lenôtre perpetuates the values of its founder: the passion for the profession, the desire for work well done, the search for excellence and the sharing of know-how. Lenôtre offers a simple, crunchy, fluffy macaron that merely plays up the natural flavor of the base ingredient, always the freshest available, but you will also taste the difference immediately.

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