The Parisian macaron

Paris and the macaron are almost inseparable – these tiny, colorful, elegant sweets are now not just a cake, but one of the most emblematic symbols of French lifestyle, sophistication and Parisian pastry art. Anyone visiting Paris must sit down in an elegant pâtisserie and taste some of these little jewel-like delicacies while watching the hustle and bustle of the street with a cup of coffee. The macaron is not just a dessert – it is the essence of the Parisian atmosphere.

The origins of the macaron go back a long way, to the Italian Renaissance , when the first version, made with almond flour, was probably introduced to the French court by Catherine de Medici. However, the double macaron, glued together with filling, which is now considered the French style worldwide, was not invented until the early 20th century. The Parisian confectioner Ladurée pioneered this form, and this version has since become the international macaron standard.

Making a macaron is both an art and a science – one of the most delicate types of pastry a pastry chef can make. It is based on two light, crunchy, yet soft almond meringues, held together by various flavored creams, ganaches or jams. Making the dough requires a precise technique to achieve the perfect consistency: the egg whites must be rested for the right amount of time, the almond flour must be finely sifted, and the macaronage (mixing the dough) process must be carried out with almost artistic flair so that the dough is neither too runny nor too thick. Baking is also a big challenge: at the right temperature, for the right amount of time, otherwise the macaron will not get its characteristic “base”, or it will crack or dry out.

There are many places to buy macarons in Paris, but there are a few iconic patisseries that are particularly revered by locals and sweet tooths from all over the world.

Perhaps the best known is Ladurée, a true classic with its history, interiors and varied, always seasonal flavours. The shop on the Champs-Élysées is a sight in itself, and the boxes also serve as elegant souvenirs.

Of course, they have stores all over the city, and in fact, they can be found in many places across Europe.

Another big name is Pierre Hermé, the haute couture master of macarons. Hermé is not afraid to innovate: his flavor combinations are often surprising – for example, rose-lychee-raspberry (the iconic Ispahan), olive oil-mandarin, or caramel with salted butter. These macarons are not only delicious, but also a gastronomic adventure, often with a stronger character than the traditional versions.

If you're looking for a less well-known but sophisticated place, you should check out the Carette patisserie near Trocadéro, which offers delicious and beautifully crafted macarons in a cozy, elegant setting.

Also worthy of special mention is Jean-Paul Hévin, who as a chocolatier specializes mainly in cocoa-based macarons, but every bite is a passionate masterpiece.

And last but not least, the Sadaharu Aoki confectionery is breaking new ground in macaron culture with its oriental-inspired flavors – such as matcha green tea, sesame or yuzu. The meeting of Japanese precision and French elegance in these tiny sweets is a particularly exciting experience.

The Parisian macaron is more than just a dessert – it’s a combination of flavors, textures, colors, and elegance that represents the essence of French pastry art. Whether you choose to enjoy it with your morning coffee or a luxurious box as a take-home gift, the macaron will always remind you of how the greatest joy lies in the little things.