L’History of the Macaron
The story of the Ladurée macaron starts with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who, in the mid 20th century, had the idea to stick macaron pieces in a pair of two, and garnish them with a tasty flavour.
This small and mellow cake, crunchy from the outside and melting from the inside, is prepared with extreme delicacy. Almonds, eggs, sugar, and a pinch of a unique know-how are necessary for their cooking, ensuring that every macaron reaches the delicate balance between flavours and textures.
Every season, Ladurée pays tribute to Desfontaines by creating a new flavour. The new creation takes into account the previous ones, and we try to diversify the colours as well as the flavours, as colour is an essential part of the seduction.
Coffee, Caramel with Salted Butter, Chocolate, Lemon, Orange Blossom, Raspberry, Pistachio, Liquorice, Rose Petal, Vanilla, Marie-Antoinette, Strawberry Candy
Red fruits, Iced Mint, Blackcurrant Violet, Coconut, Green Apple, Praline, Chestnut, The “Incroyables” Almond, Melon, Lemon Lime, Violet, Bubble Gum, Hazelnut…