As a sign of my devotion to the sweet airy confection, on a recent trip to Paris, I devoured a box of 24 macarons from Ladurée in a day!  Even for a die-hard macaron fan like me, I find that quite astonishing!  What I can’t seem to stop eating is quite different from shredded coconut version of macaroons so popular in the United States.  The delectable “taste of heaven”, which I’m referring to, is from the macaron family of cookies, or more specifically, macarons de paris.  Delicious beyond compare, the perfect macaron is light as feather, smooth as eggshell, with a barely resistant exterior crust.  Getting past the delicately domed top, you bite into a soft chewy interior filled with flavorful fillings.

The term "macaron" has the same origin as the word "macaroni" - both meaning  "fine dough".  It also seems that the present French word, macaroon, was apparently a derivative of the  words “maccherone”, which referred to the almond macaron paste, once again similar in color to the pasta – macaroni.  Therefore, it is no surprise that the original form of the macaron was said to be invented by Italians.

The origins of  the macaron, or “amaretto”, as it was originally known, was definitely not as glamorous as it was originally only made of just powdered almonds.  As to how it made its way from Italy to France, there are a variety of sayings.  One belief was that it was brought to France by two Carmelite nuns and eventually made its way into the courts of France.  Another belief originated from the Renaissance era.  Where it was believed that the Venetians discovered the macaron during their seafaring voyages and the chefs of Catherine de Medici brought the recipe to France at the time of Catherine's marriage to Henri II.  By all accounts, there is a consistent thread and it is a fact that these delectable treats were reserved for the royal courts.  Gaining noteriety, these macarons was also a favorite treat of the infamous Marie Antoinette, Queen  of France.

As an item of the royal court, the original macarons out of the French court baker’s oven were quite plain – in fact, just flat based domes of round meringue.  It was not until the beginning of the 20th century when what we know today as the macaron become a sandwich filled powdery confection.

And it was the inventive bakery, one of my favorites in Paris, Ladurée who took these traditional meringue domes, much like the Italian amaretto, sandwiched it with a sweet moist filling to create what we now know as the delicately sweet and most delectable macaron.  Perfecting these round, two-layered, pastel-colored confections, these fanciful pastries with their pink, green and yellow hues made of powdered almond, whipped egg whites, icing sugar and sugar are truly something to be lauded.  An extra dimension of taste and flavor explodes each time you bite into the two crackly domes of meringue held together by a moist flavorful and chewy filling in the center.  Each mini mouthful delivers a cacophony of textures and flavors ranging from the slightly tart raspberries to the nutty pistachio or marrons (chestnuts) to the lusciously sweet caramel fleur de sel (salted butter caramel). 

In all seriousness, this passion of mine is also mirrored by the French public, who are just as passionate, if not more so.  To show their seriousness about this delectable French sweet, they even have an official award to find the best macaron where they taste their way around town.  Past winners of “The Best Macaron in Paris” have included La Maison du Chocolat and Jean Paul Hevin both making both seriously decadent versions filled with chocolate and other delectable flavors.  Ladureé's macarons are deservedly well known for being lighter and more flavorful than the average macaron.  And the French public also agreed with me when Ladureé was voted the public’s favorite in “The Best Macaron in Paris” match.
I would go so far as to say Ladurée is the gold standard with which I use to compare all my macaron experience.  A good macaron must have a smooth, thin crust.  Sandwiched inside should be a chewy and moist filling that offers a contrast to the light airy shell.  From fruity flavors to rich chocolates, there is really a wide variety to choose from.  With each new season, Ladurée also brings out a new creation or flavor to tantalize our taste buds.  My recent favorite is caramel fleur de sel (salted butter caramel), which I will add to the list of rose (so lightly scented and delicately fragrant it is a perfect combination), framboise, pistachio and chocolate.
Located on Champs Elysee and also Rue Royale, Ladurée is indeed a delight of the senses.  The minty green doorway is like a confectionary already.  Filled with delicious pastries in the morning and then cakes, sweets, chocolates as the day wears on, Ladurée is one heaven for those with a sweet tooth.  Or mecca for the macaron lover such as myself.  Once you’ve discovered this taste of heaven, there is truly no going back!