Trying macarons are basically a must in Paris. It’s one of those things you can’t leave the city without trying, and once you start, it’s hard to stop. Trust me, I know. Last summer I spent an afternoon doing a full Ladurée vs Pierre Hermé tasting and filmed the whole thing for my TikTok. We’re talking side by side, same flavors, notebook out.
There are two major players in this world. Everyone else comes after. So let me walk you through the whole thing.
What actually makes a great macaron?
Before the spots, let’s talk about what you’re looking for. A good macaron should have a thin, slightly crunchy shell that gives way to a soft, almost fondant-like interior. Never too sweet. Never dry. And the flavor should actually taste like what it claims to be.
Look for delicate “collerettes” those little ruffled feet at the base of the shell. And natural-looking colors. If the macaron in the window is neon blue or screaming pink, keep walking. That’s not it.
One more thing: a macaron is not a macaroon. Macaroons are those coconut cookies. Completely different world.
Why are French macarons so expensive?
You don’t eat a macaron like you eat a croissant. It’s a delicate pastry that you appreciate with the family on a Sunday afternoon, or at a friend’s house.
Macarons are made with almond flour, not regular wheat flour. Almond flour costs significantly more, and the ratio used in each macaron is quite high. Then comes the filling: a proper ganache or buttercream made with quality chocolate, fruit purées, or cream.
But the real cost is the process. A macaron takes days to make properly. The shells have to be piped, rested, baked, cooled, matched by size, filled, assembled, and then left to mature in the fridge overnight so the filling softens the shell at just the right rate. One wrong move, humidity, oven temperature, mixing technique, and the whole batch is ruined. It’s one of the most technically demanding things in French pastry. You’re not just paying for a cookie. You’re paying for years of training.
The two leaders
Here’s something worth knowing: Ladurée didn’t just make macarons popular, they invented the modern version. The maison opened in 1862, but it wasn’t until 1930 that Pierre Desfontaines, a grand-cousin of the founder, had the idea of sandwiching two almond shells together with a creamy ganache filling. Before that, macarons were just single cookies. That double-shell version? That’s Ladurée’s invention.
Then came Pierre Hermé. He worked at Fauchon and then at Ladurée before founding his own maison in 1998. He took everything he learned there and decided to push much further. The word on the street is that Ladurée’s traditions were too rigid for what he wanted to do. So he left, and built something completely different.
Today they represent two opposing philosophies. Ladurée is the classic. Pierre Hermé is the artist. And honestly, you need to try both.
Ladurée
Yes, it’s the obvious recommendation. Every travel blog mentions it. The queue is always there. The box is extremely Instagrammable. But here’s the thing: there’s a reason this maison has been making macarons for almost a century and the recipe hasn’t changed.
My honest take: Ladurée has more flavor. The pistachio is rich and nutty without being too sweet. The rose is floral and delicate, and rose is actually one of my personal favorites, along with framboise (raspberry). The salted caramel hits that perfect balance. These are the macarons I reach for when I want something comforting and familiar.
One thing I’ll say: yes, there’s a bit more sugar than at Pierre Hermé. You feel it. But for classic flavors, Ladurée is hard to beat.
If it’s your first time, treat yourself to the full salon de thé experience at the Champs-Élysées location. Order a pot of their Marie-Antoinette tea, pick a few flavors, and just take it in. It’s a bit pricey, but it’s one of those quintessential Paris moments.
📍 Multiple locations : Champs-Élysées (8th), Rue Royale (8th), Rue Bonaparte (6th)
Pierre Hermé
Pierre Hermé changed everything. Where Ladurée is timeless and classic, Hermé is bold, constantly pushing, and genuinely surprising. He’s one of the great figures of French pastry, there’s no debate on that.
His macaron shells are technically just perfect. That’s actually my main edge for him: the biscuit itself is more refined, more precise. The flavor combinations are daring, the Ispahan (rose, lychee, raspberry) is iconic, the Mogador (milk chocolate and passionfruit) is extraordinary. Last Christmas he launched a limited edition collection and I tested every single flavor and filmed it for TikTok. Some were incredible, some were interesting experiments, let’s say... But that’s exactly what I love about him: he takes risks and he wins more than he loses.
Personally, I give Pierre Hermé the edge on the shell. But on pure classic flavor intensity? Ladurée still wins for me.
Go in without a plan. Pick the flavors that intrigue you, even the strange ones. That’s where the magic happens.
📍 Multiple locations : Rue Bonaparte (6th), Rue de Vaugirard (15th), and more
The Ladurée vs Pierre Hermé tasting
Since both maisons have boutiques on the Champs-Élysées, just five minutes apart, you can easily do a side-by-side tasting in the same afternoon. Pick the same flavor at both, compare, debate, pick a winner. I did this with friends and it’s one of the best afternoons you can have in Paris, especially with family, or kids. The stakes feel high, everyone has opinions, and you end up eating a lot of macarons. Perfect day.
Other spots worth knowing
If you want to explore beyond the big three, here are some addresses that deserve attention: Jean-Paul Hévin, Hugo & Victor, Pain de Sucre, Sadaharu Aoki (Japanese-French crossover flavors : genuinely fascinating), Lenôtre, Stohrer, Arnaud Lehrer, and Christophe Roussel. None of them have the fame of Ladurée or Pierre Hermé, but they’re all doing interesting, quality work. Worth a detour if you’re a macaron obsessive like me.
Dalloyau
This one flies under the radar, and that’s part of why I love it. Dalloyau has been around since 1682, they were the pastry chefs to Louis XIV at Versailles. Let that sink in.
In terms of flavor, their macarons are actually quite close to Ladurée, classic, refined, well-balanced. What I notice is the shell: it tends to crumble a bit more, holds together slightly less well. But the taste is very good, and without the hype of the other two, you get a genuinely calm and beautiful experience with no massive queue.
If you value history and craftsmanship over trends, this is your spot.
📍 Multiple locations : 101 Rue du Faubourg Saint-Honoré (8th) and more
A few practical tips before you go
Store your macarons in the fridge if you’re not eating them right away, but take them out 30 minutes before. They taste so much better at room temperature.
And here’s something I always do when I travel: I bring a box of macarons as a gift. They keep for a few days, they travel well in their box, and they’re one of the most Parisian things you can bring back. Every time, without exception, people love it.
Buy a box rather than individual pieces, better value, and the box protects them. Macarons are more fragile than they look.
Want all my sweet spots?
I’ve mapped out 50+ of my favorite sweet addresses across Paris in my Sweet Map, from the best chocolate mousse to the perfect éclair and everything in between. Updated regularly and works directly on Google Maps.
Bon appétit, and let me know which macaron wins your heart. My vote? Framboise at Ladurée. Every time. 💛