A Beginner’s Guide to Macarons
Published January 28, 2026
The French macaron — an almond-meringue sandwich cookie with a ganache or buttercream filling — is one of the most demanding things a pastry chef can make. Here's what to look for and where to find the best.
Structure
A good macaron has a smooth domed top, a characteristic "foot" or ruffled base, and a slightly chewy interior with a delicate crispness on the outside. A hollow interior, cracked top, or lopsided shape are all signs of technical failure.
Flavour
The best macaron bakeries rotate seasonal flavours. Pierre Hermé's Ispahan (rose, lychee, raspberry) and Ladurée's rose-petal macaron are benchmark modern examples. Classics include pistachio, chocolate, salted caramel, and vanilla.
Where to Start
Pierre Hermé and Ladurée in Paris are the obvious first stops, but every major pastry city now has a serious macaron specialist. Look for a bakery where the macarons are made fresh and rotate in flavour through the year.
