Who Is the King of Macarons? The Truth Behind the Most Famous Macaron Maker

When you think of macarons, do you picture delicate, colorful cookies with a crisp shell and a soft, chewy center? If so, you’re not alone. But if you’ve ever wondered who really invented them, perfected them, or turned them into a global obsession - you’re asking the right question. Macarons aren’t just sweets. They’re a story. And one name rises above all others when it comes to shaping that story: Ladurée.

Where Macarons Really Came From

Many people assume macarons are Italian because the word sounds like "maccherone," an old Italian term for a type of almond paste cookie. And yes, the original almond cookies did come from Italy, brought to France in the 1500s by Catherine de’ Medici’s chefs. But those weren’t the macarons we know today. They were plain, flat, and crumbly - more like almond biscuits.

The modern macaron, with its signature ruffled edge and creamy filling, was born in Paris in the early 1900s. Two nuns from Nancy, France, had baked almond cookies for centuries. But it was Pierre Desfontaines, a pastry chef at Ladurée, who had the idea to sandwich two cookies together with ganache. That simple twist turned a humble almond cookie into a luxury treat.

Ladurée: The Brand That Made Macarons Famous

Ladurée didn’t just make macarons. They made them an experience. In 1862, Louis Ladurée opened a tea room in Paris. By 1920, his grandson Pierre had taken over and began stacking flavors: rose, pistachio, salted caramel, matcha. He didn’t just sell cookies - he sold elegance. The pastel boxes, the gold foil, the Parisian storefronts - it all became part of the brand’s magic.

Today, Ladurée has over 150 stores worldwide, from Tokyo to New York. But their flagship on the Champs-Élysées still draws lines of people waiting to buy a box. Why? Because for most, eating a Ladurée macaron isn’t about taste alone. It’s about tradition. About art. About a French tradition that turned a simple cookie into a symbol.

What Makes a Macaron "King"?

Not all macarons are equal. Some are too sweet. Others are dry. Some have fillings that slide out. A true king of macarons doesn’t just look pretty - it delivers on every level:

• Shell texture: Smooth, not cracked. Slightly crisp, then soft and chewy inside.
• Foot: The ruffled base that forms during baking - a sign of perfect batter and oven heat.
• Filling: Not runny, not stiff. Balanced flavor, not overpowering.
• Flavor depth: Real ingredients. No artificial colors or fake extracts.
• Consistency: Every macaron in the box should taste the same. No lucky one.

Ladurée nails all five. Their pistachio macaron uses real Sicilian pistachios. Their raspberry one has freeze-dried berry powder for tartness, not syrup. Their vanilla bean filling is made with Tahitian vanilla beans - not extract. That’s why, even after 100 years, they still set the standard.

Other Contenders - And Why They Don’t Win

Of course, other bakeries try. Paris has Pierre Hermé, whose macarons are more experimental - lavender, yuzu, black sesame. New York has Levain Bakery, known for their thick, chewy versions. In Tokyo, you’ll find macarons with matcha so intense it makes your tongue tingle.

But here’s the thing: none of them have the same cultural weight. Pierre Hermé is brilliant. Levain is delicious. But they didn’t turn macarons into a global icon. Ladurée did. They didn’t just make macarons. They made them a fashion statement. A gift. A must-have souvenir. A symbol of French patisserie.

Even in Auckland, where I live, the best-selling macarons in every high-end café are Ladurée’s. Why? Because when people think "macaron," they think of the brand that made them famous. Not the first. Not the cheapest. Not the most creative. The one that made them unforgettable.

The Real Secret Behind Ladurée’s Success

It’s not just ingredients. It’s process. Every batch of Ladurée macarons is made in small quantities. The almond flour is sifted three times. The egg whites are aged for 24 hours. The batter is folded by hand - no machines. They bake in batches of 50 at a time. If one cookie cracks? It’s thrown out.

That’s why their macarons cost $3 each. That’s why they last only two days in the fridge. That’s why they’re not sold in bulk. They’re not snacks. They’re edible art. And that’s what makes them the king.

Can You Make a Better Macaron?

Yes. You absolutely can. Home bakers have made macarons with flavors like matcha white chocolate, rose cardamom, or even bacon maple. Some even use aquafaba for vegan versions. And honestly? Some taste better than the ones from Paris.

But here’s the catch: even if you make the perfect macaron in your kitchen, you still can’t replace the story. Ladurée didn’t win because their recipe is secret. They won because they turned a cookie into a legend.

So if you’re asking who the king is - it’s not about who makes the best one today. It’s about who made the world believe macarons mattered. And that’s Ladurée.

What You Should Try If You Want to Taste the King

If you’ve never had a real Ladurée macaron, here’s where to start:

1. Double Pistachio: Rich, nutty, not overly sweet. The classic.
2. Rose: Delicate floral notes, balanced with vanilla cream. The most romantic.
3. Chocolate-Macadamia: Deep, earthy, with a buttery crunch. Surprisingly bold.
4. Vanilla Bean: Simple. Pure. Lets the almond shine.

Buy them fresh. Eat them within 24 hours. Let them sit at room temperature for 10 minutes before biting. Don’t refrigerate them again after that. They’re meant to be enjoyed, not stored.

Final Thought: The King Isn’t Just a Brand - It’s a Legacy

There are better macarons out there. More creative. More affordable. More surprising. But none have the same legacy. Ladurée didn’t just sell cookies. They changed how the world sees dessert. They made macarons something you don’t just eat - you remember.

So when someone asks who the king is - the answer isn’t about who makes the best one. It’s about who made you believe macarons could be magic.