These small, round cakes, crisp on the outside, smooth and soft in the middle, are the most famous creation of Ladurée. 

The story of the Ladurée macaroon starts with Pierre Desfontaines, distant cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaroon shells and joining them with a delicious ganache filling. The way of making them hasn’t changed since. 

They are made every morning in Ladurée’s “laboratory.” The pastry chefs measure out very precisely the required amounts of almonds, eggs, and sugar before adding one final ingredient, a pinch of the unique “know-how” essential to the making of such a delicacy. 

Once cooked and filled, the macaroons are put to the side for two days before going on sale, precisely the amount time it takes to achieve a perfect balance between texture and flavour.

With each new season, Ladurée pays tribute to its most famous creation by creating a new flavour. The existing range of macaroons is always the starting point when a new one is created, as the variety of colours is as important as the range of flavours and a vital part of their appeal.

To mark the launch of Fragonard’s new “Confidentiel” line, the Costa sisters, longtime friends and associates of Ladurée, have created, with Philippe Andrieu (their Head Pastry Chef) a new white macaroon, delicately flavoured with orange blossom, so symbolic of the South. This delightful new treat is sold in an elegant box with a design of old perfume bottles from collections in the Fragonard perfume museum.