I’ve saved the best for last. It’s my favorite flavor of them all: caramel. Not just any caramel, though, but Caramel au beurre salé. Caramel with salted butter. The contrast of salty and sweet… gaaaaaaaaaah… I don’t even know how to describe it and do it justice. But it is seriously one of the best flavor combinations in the world.
But which among the Parisian patisseries makes the caramel macaron I’m willing to travel across Paris for? Scratch that, a macaron I’m willing to travel across the WORLD for. Who made the macaron I took home from Paris to Manila, whose filling I unashamedly licked off the box? Not directly of course, I used my finger.
From top to bottom: La Grande Épicerie, Ladurée, La Maison du Chocolat and Pierre Hermé
Well, not La Grande Épicerie’s. Their caramel macaron was the most disappointing of the lot. The filling was thin and runny, the flavor of which was overpowered by the cookie, which was just too sweet.
No such problems with Ladurée’s macaron, though. The opposite of thin and runny, their filling was the closest to traditional caramel: gooey, thick and sticky. I mean, look at the photo. And it tastes the closest to traditional caramel, too. Sweet and almost syrupy, but not overly so, as the French abhor anything that is saccharine-sweet. The sweet is balanced out by a hint of saltiness, but for me, not enough of it. I need more of that contrast, a heavier hand with the salt for this particular macaron to take me to gastronomic heaven. So while this macaron is a VERY good caramel macaron, it’s just not a good enough caramel AND salted butter macaron. Especially when compared to the last two on the list: Pierre Hermé and La Maison du Chocolat.
I know I said that caramel and salted butter is one of the best flavor combinations in the world. Well, La Maison du Chocolat, the same people behind my beloved Rigoletto chocolate, thought they could make it even more drool-worthy by adding another layer of flavor: bitter chocolate. And they were right. So, so, so, soooooooo right. And unlike their vanilla-chocolate macaron, where the chocolate took the limelight from vanilla, the caramel and salted butter is still the star of the show in the Rigoletto macaron. Apart from the color of the filling, I wouldn’t have immediately guessed that it was chocolate that gave the filling that subtle hint of bitterness. If I didn’t know, I would’ve thought that they took the caramel to almost burning point, but the quality of the bitterness was different. Deep and smooth, not sharp and jarring. Bitter, sweet, and salty all complementing each other. *droooooooool* Chocolate DOES make everything better.
But as much as I would like to go on and on an on about La Maison du Chocolat (I kinda did already), there’s still one more macaron left standing: Pierre Hermé’s Infinement Caramel. And Mr. Hermé doesn’t need the help of chocolate to make a fantastic caramel au beurre salé macaron. With the texture of whipped butter, the filling of this macaron is absolute perfection. There’s not one thing about it I would think to change. The sweetness is just right, the saltiness is right on the money and there’s a slight creaminess to it all that I think comes from the butter. And, as with most of PH’s macarons, the filling is laid on THICK (I mean, look at that bottom macaron!), a fact that we should all be thankful for everyday.
And so who wins it? Who makes the ultimate macaron? It was tough to choose, I even ate extra macarons to come to the decision, but in the end, I couldn’t. Pierre Hermé and La Maison du Chocolat tie for the best caramel au beurre salé in Paris.
And so it ends, my very serious, very scientific search for the best macarons in Paris. But there will always be more patisseries and chocolatiers who will make more and more of these delicious little buttons for me to try and compare with the others. Hopefully, I’ll make it back to Paris to try them all (well, not all…).
But if I don’t, Pierre Hermé, La Maison du Chocolat and Ladurée are only just a short flight away in Tokyo.