The Art of Creating Le Macaron

Macarons only weigh a few grams, but that’s enough to leave your senses quivering with pleasure.
— Pierre Herme

A French Touch for your Dessert Menu
In the world of Parisian macarons, the lingering question is whether Pierre Herme or Laduree make the best delectibles.  I’ve eaten both and, frankly, either line of macarons takes eating sweets to another level!  I must admit, however, Laduree has my vote for packaging; the macaron lasts for a minute or two (which, granted, is enough of a payoff), but the packaging – well, my favorite little boxes find themselves on a display shelf or house a gift for a special friend, extra bonus!

My initial attempt at making macarons was a success, partially due to a great coach.  Now, my default mode is Laduree’s collection of recipes in Sucre, the recipes, one of which follows.  If you are so inclined to take on the role of patissier, or already have taken the step, you may agree that the ganache is the macaron’s crowning glory. Check out the Macarons Chocolat recipe from Laduree.  (As an aside, the spelling of “macaron” is correct; “macaroons” are made with coconut.)

Maybe the end result of your efforts can come close to what Pierre Herme
concludes about the revered macaron:
“Their thin, crisp shell, slightly rounded shape, tempting colours
and tender interiors draw devotees to devour them with their eyes,
 and caress their smooth surface.  Their flavours solicit the nose and
when one bites into that crisp shell, the ears tingle with pleasure and
the palate is finally rewarded.”
(Spoken like a true Frenchman!)