I knew from the moment I removed the framboise/pistache macaron from it's beautifully presented packaging, and it was so soft that the mere act of touching it with my finger caused the delicate shell to crack - that the rumors were true. Pierre Herme is the God of macarons.The macaron obbsession started when I came to Paris for the first time in 2007 with my sister, Tre. She knew about them, and it did not take me long to discover this little, multi-flavored treat, and name it as my favorite. If you don't know what a macaron is - I'm so sorry. You need to get it together and get informed, because it will change your life. There is no American equivlent to what it is - the texture, the tastes - they are incomparable! They are sort of sandwich cookies, made up of 2 delicate cake-like "shells" and filled with various types of filling, dependent entirely on the flavor, and the patisserie making them. However - like crepes, they are not all created equal! Some macarons are very disappointing. Dry, flavorless, and hard. The ideal macaroon is so soft it cannot be handeled, so flavorful that your tastebuds are going wild, and so moist that barely need to chew. When done correctly - it is magnifique in every way.
Laudree is the famous, Parisienne patisserie for macarons and other fancy tarts. Their handi-work is featured in one of my favorite movies, "Marie Antionette". Laudree was one of my first stops once I was back here - where I had a carmel buerre salee and a vanille and they were both amazing. I thought it was certain that they were truly wearers of the macaron crown. But then - I remembered a blog-post my brother, Todd, had forwarded to me about a macaron showdown between Laudree and Pierre Herme, in which Pierre Herme had won! I had never even heard of them at this point! So naturally, a stop there was on my "must do one day" list, and I was very fortunate that today - was that day.
The line was out the door of the little patisserie, which is always a good sign. When I got clos
e enough to view of rainbow of mini-mac deliciousness, I began to panic! This panic always happens when trying to select macarons. Being faced with around 10 flavors, if not more, and only be able to choose a few! I knew I had to make the most of my visit, so I got four. Caramel and vanilla (so I could compare to Laudree) rose, and the choice of the fine man helping me, "raspberry and pistachio", which looked like a christmas macarron as it has red and green. I must note these macs are expensive! 1.50 Euro each! Which is midly obscene for a macaron I thought - and then I tasted one and understood.
e enough to view of rainbow of mini-mac deliciousness, I began to panic! This panic always happens when trying to select macarons. Being faced with around 10 flavors, if not more, and only be able to choose a few! I knew I had to make the most of my visit, so I got four. Caramel and vanilla (so I could compare to Laudree) rose, and the choice of the fine man helping me, "raspberry and pistachio", which looked like a christmas macarron as it has red and green. I must note these macs are expensive! 1.50 Euro each! Which is midly obscene for a macaron I thought - and then I tasted one and understood. I started to pull out the framboise/pistache macaroon, once I was sitting near a scenic fountain, only to find the mere graze of my finger nearly crushed the macaron. It was perfect texture. I took one bite - and then I died. I am currently writing this as an angel - up in heaven, asking God if he could arrange for Pierre to whip up some more for dessert tomorrow.
The mix of the flavors was incredible! And the combined, jelly-like filling of the raspberry and pistachio was unlike anything i've ever tasted. I had planned to save the others for later - but there was no way I could resist now. The rose was eating a fresh grown flower, the caramel was the perfect salty/sweet combination - and the vanilla was this intense, vanilla bean flavor that tasted like my buttercream frosting in macaroon form. I could not believe I was eating something so perfect. Pierre knows what he is doing!
I do not, unfortunately, have original photos because I did not have my camera with me in attempt to lessen the weight of my bag - so I will simply have to return soon to have more, and get a photo to remember them by when I am back in the United States, where Chips Ahoy is the cookie of choice.
If you are now desperate to try a macaron, as you should be - unfortuantely it will be quite impossible. The ONLY acceptable place I have had a macaroon outside of Paris is a darling, authentic, french, patisserie that is a favorite spot of mine in New York City called "Madeleine." It is on 23rd between 6th and 7th, and they have a huge selection of flavors, and a delicious macaron. But really, you should just fly to Paris and try them here at Pierre Herme, because then you will know that you can die happy.
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