On one of the last days of fashion week, there was a five-hour gap between shows and I decided to visit the world-famed macaron mecca, Ladurée. Many people seek these delicious pastries and most of the time, Ladurée has a line to the end of the block. Luckily, it was an off hour and the french bakery was virtually empty. One of the main reasons these macarons are so sought after is because they are flown in from Paris daily.
Ladurée also has a long relationship with the macron dating back to the beginning of the 20th century when they created the first one:
“The story of the Ladurée macaron starts with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaron shells and joining them with a delicious ganache filling.
These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. Once cooked and filled, the macaroons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavor.”- Ladurée.com
I am not sure when I will ever feast on Ladurée’s macarons as the line is always very very long.