I promised a part II to the macaron quest, didn’t I? Well, here you are. I recently wandered over to the Mecca of macarons — Paris — and of course I had to test as many as possible to get a true scientific sampling of the macaron measure. Ok, in truth I went a little macaron crazy (can you blame me?). Macarons can be found in every corner boulangerie and candy shop in Paris, so I chose eight spots — mostly well-known patisseries — to see what a true French macaron tastes like and how KC’s offerings stack up.
Before I get into the nitty gritty (sugary) details, let’s summarize the overall Paris macaron scene. First of all, crazy flavors are definitely not traditional. The bigger-name (and more touristy) brands are starting to do all sorts of funky flavor combinations, but in general the classic macaron flavors (and the ones you’ll find almost everywhere) are vanilla, coffee, pistachio, chocolate, raspberry, and lemon. Second, as I mentioned, almost every boulangerie/patisserie has at least a few macarons. For the most part, I went for places that are pretty well-known and easy to find. (Most of these places have multiple locations around Paris; for those that have only one location, I included the address below.) The most well-known macaron purveyors in Paris are probably Ladurée and Pierre Hermé, which of course I had to visit. So without further ado, let the macaron quest: Paris begin!
Talk about a smorgasbord of flavors! I spent a good amount of time here just staring, saucer-eyed, trying to decide which to choose. Pierre Hermé is an iconic patisserie, especially for macarons, so it’s hardly a surprise that the offerings were overwhelming and the place packed. I ended up with the Barbade (chocolate, vanilla, and tonka bean) and hazelnut praline flavors — see what I mean about funky flavors? Though definitely not traditional, the flavors here were unusual and delicious (hazelnut praline was my favorite). The macaron itself was very delicate, though almost too moist, not lightly crispy as I would have hoped. Still, there’s definitely a reason this place is famous.
Fairytale mint green shop, rows of delicate jewel-toned sweets, a cozy tearoom — what’s not to love? Ladurée is possibly the most hyped of all the macaron wizards (in fact, there are several in the US now as well). Despite this, I have to admit I think Ladurée lives up to its reputation. The hordes of tourists are a bit of a turnoff (for me, at least), but if you avoid the Champs-Elysées shop, this is less of an issue. I made multiple stops here, in fact, testing the caramel fleur de sel, pistachio, and chocolate hazelnut flavors. With a strong flavor, smooth and delicate cookie, and slightly chewy inside, these macarons are just as scrumptious as they’re proclaimed to be. On top of that, they nicely bridge traditional and inventive — there are a few maverick flavors, but nothing so outlandish that you forget you’re eating a classic macaron.
With a history stretching all the way back to 1730, this family-owned patisserie definitely knows its sweets (in fact, they claim to be the oldest patisserie in Paris). Unlike some of the other big-name shops on this list, Stohrer veers more toward the classic, with traditional flavors like vanilla and chocolate (I tried the coffee one). While not as inventive as Pierre Hermé, the texture of Stohrer’s macarons definitely takes the cake (er, cookie). Lightly crispy on the outside, slightly chewy on the inside, and perfectly delicate, it was an ideal macaron creation. The flavor was simple and delicious — not knock-your-socks-off scrumptious. If you’re looking for a classic and tasty macaron, Stohrer is the spot for you.
Famed chocolatier Jean-Paul Hévin falls into the same school as Pierre Hermé — ah, the flavor kaleidoscope! That said, the flavor offerings were as good as (if not better than) PH, which is saying something. Though not exactly traditional, I have to admit I loved the flavors here. I tested Pistachin’ (chocolate/pistachio), Normandy (chocolate/salted caramel), and Crème Brûlée, all of which were delicious. My only complaint is that there was almost too much filling — a lot going on in general, with all the flavor combos. Definitely not a purist’s macaron, but still one to remember.
Gwen Choc Boulangerie
5 rue du Temple
For an unintentional macaron testing (I stopped into this Marais boulangerie for a croissant), Gwen Choc held up against the competition. The hazelnut praline macaron was a little crunchier, with more filling than many offerings, but it was still delicate, and the chocolate/hazelnut taste was delicious. This isn’t one of the famed macaron purveyors you’ll hear whenever someone says “macaron,” but if you’re in the Marais, it’s definitely worth a stop (the almond croissants are excellent also).
Le Valentin Teahouse
35 Galerie Vivienne
Tucked into one of Paris’s nineteenth-century covered shopping arcades, this little teahouse was a welcome respite on a drizzly day. With a mouthwatering selection of pastries and confections, I had to use great self-control to get only a macaron. I chose one of my favorites, salted caramel. The macaron was nicely delicate and melt-in-your-mouth, though I couldn’t really taste a specific flavor. Overall, a good texture, and definitely tasty, but nothing to knock your socks off.
The US has burger and coffee chains — France has boulangerie chains. Go figure. You can find an Eric Kayser on almost every corner in Paris. When it comes to chains, though, this one is actually pretty reliable. The flavors of my bourbon vanilla and pistachio macarons were very good — you could actually taste the vanilla and pistachio — though the cookie was a little too crunchy (ie, makes a sound when you bite into it) and not super delicate. They certainly aren’t known for their macarons, but for a sampling of a more generic, mass-produced macaron, they’re not a bad option.
Another decent chain option, Maison Landemaine can be found all around Paris. I had a whole sampling here, because they only came in a box set of four (whoops). The flavors were traditional — chocolate, vanilla, raspberry, and caramel — and tasty, nicely crispy and with authentic flavor, but they weren’t necessarily anything to write home about (even though I sort of am).
In the end, any of these will satisfy a macaron craving in Paris, though some are more worthy of a macaron quest than others. But the big question: how does KC’s macaron scene measure up? I’m certainly no expert, but I’d say pretty well. They aren’t as ubiquitous in KC as in Paris, but those who love them seem to know how to do them well. KC may not exactly play by all the rules of traditional macaron flavors, but then, neither do all the Parisian macaron makers! Good news, then: you don’t have to fly across the pond to find a tasty macaron (though I’d highly recommend it anyway).
And the final word on the Paris macaron quest (according to me, anyway):
Best flavors: Pierre Hermé, Jean-Paul Hévin
Best texture: Stohrer, Ladurée
Best overall: Ladurée
Anyone else craving a sweet treat now? Check out these KC macaron artists to satisfy your sweet tooth! Bon appétit!
