The Ultimate Macaron Taste-off, Pt. 2

And so here we are, part 2 of my taste-off, where I find the best vanilla and chocolate macarons in Paris.

Like I said in part 1, I think these flavors can make or break a patisserie. If you don’t get vanilla or chocolate right, then what hope is there for other, more complicated flavors? But I’m not here to find out who among La Grande Épicerie, Ladurée, La Maison du Chocolat and Pierre Hermé got theirs right, it’s a given that their macarons would be good. I’m here to find out who among them made theirs better than everyone else’s.

Vanilla: from top to bottom: La Maison du Chocolat, Ladurée

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Ok, so I feel like I’m cheating here a little bit. I only have two contenders here, and La Maison du Chocolat’s vanilla macaron, as you can see above, is actually vanilla and chocolate. So why the too-short list? Well, La Grande Épicerie doesn’t really have a vanilla-only macaron. When I was there, the only macaron with vanilla that they had was the Kalamansi and Tahitian Vanilla one, and that obviously can’t compete in this category. On the other hand, Pierre Hermé’s Macaron a l’Huile d’ Olive et Vanille, with an actual olive in the middle of it, is not something I’m willing to go through again… and so I’m left with the two above. And if I’m being totally objective, I’d be down to one contender, because La Maison du Chocolat’s is actually, in essence, a chocolate macaron, not a vanilla one. So, by default, the best vanilla macaron in Paris can be found in Ladurée. But that’s not to say Ladurée doesn’t deserve it. Their vanille macaron is delicious, not too sweet or overpowering but still distinctly vanilla, and not some vague, sweet, creamy flavor. So who’s to say that there’s a better vanilla macaron out there?

Chocolate: from left to right: Pierre Hermé and Ladureé (note: I didn’t include La Maison du Chocolat and La Grande Épicerie anymore because I knew they couldn’t stand up to these two anyway)

This was tough. Really. I had to take multiple bites of the macarons because I really couldn’t decide which was better, and no, that’s not just an excuse to eat even more macarons. Like I need an excuse. In my opinion, these two are very similar. They even look the same, apart from the sprinkling of cocoa on the Pierre Hermé one. Both have fillings based on dark chocolate, not milk chocolate, so they’re less sweet, more chocolate-y. But one has a slight edge over the other, in that its flavor is slightly more intense, slightly richer and slightly more bitter. The differences are, in my opinion, very slight, but when you’re looking for the best of the best, the smallest differences matter. So who won this round by the slightest of margins? Pierre Hermé.

And so, the grand dame and the bad boy of the Parisian patisserie scene each win one round in this battle. As it stands, it’s Pierre Hermé-2,  Ladureé-2, La Grande Épicerie-1 and La Maison du Chocolat-0.

But it’s not over yet. In the final part of this series, I saved the best flavor for last: Caramel and Salted Butter. Yuuuummmm.

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