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Aug 29, 2006 04:47 PM

ISO Macaroons like Laduree (Paris)

I had the pleasure of eating macaroons from Laduree in Paris and they were phenomenal. Is there any chance of getting a macaroon even remotely close to the ones at Laduree?

The only macaroons that I've seen here are the ones with the desicated coconut -- the american macaroon. I want the french macaroons. I've seen a few bakeries in LA that have macaroons similar to the ones I am looking for (Boule, Jin Patisserie) but have not sampled those.

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  1. Bay Bread's are probably the Frenchiest and one person in this thread said they're better than Laduree's:

    They have six outlets around SF:

    6 Replies
    1. re: Robert Lauriston

      Are Bay Bread's macaroons the sandiwch like ones? Their website shows the macaroons as cookie-like items.

      1. re: peachblossom

        Right. A sandwich of two almond-paste macaroons, like the ones in the picture on the page you linked two in your original post.

        1. re: Robert Lauriston

          here's a pictures I took at the La Boulange (Bay Bread) in North Beach, 543 Columbus Ave, SF

          1. re: hhc

            Good to know that the North beach location refrigerates them... to be avoided.

            1. re: hhc

              Is that a refrigerator case or just a display case?

              Putting macarons in the fridge seems very wrong, though if they have a custard filling, the health department might insist.

              1. re: hhc

                Just looked back at my post about the macarons being refrigerated at the Union Street location and see that Mari noted that North Beach does as well.

        2. Miette in the Ferry Building.

          Bouchon in Yountville (Napa).

          Bittersweet Cafe has chocolate ones.

          There are others I haven't tried, these are the ones that come to mind. None are that good. Bouchon might be your best bet, but it isn't nearby.

          IMO, I haven't found anything close to Laduree (even though I prefer the ones at Pierre Herme in Paris), and I lived in Paris for about a year.

          4 Replies
          1. re: chezchristine

            The ones from Miette in the Ferry Building are ok--cookies have nice texture, not too chewy, but fillings are a bit bland. In the fall, they do a grapefruit filling that is subdued but wonderful.

            1. re: chezchristine

              I'm going to have to go with Bouchon in Yountville...they are the closest in quality you're going to get to LaDuree.

              1. re: EnderWiggin

                do they have small ones? i haven't been there in a while and they only had the big monsters which I don't like because the texture is heavier. best ones i've had on the west coast so far have been at boule in los angeles.

                1. re: choctastic

                  monster? well they are like 2 - 3 inches in diameter. they definately aren't like LaDuree's bite size ones. it'll prob take you like 4 bites to finish one so i guess they aren't 'small' but they do taste damn good. especially the carmel and pistacchio

            2. They are macarons, not to be confused with macaroons made of coconut. And yes, they are "sandwiches" made of cookies.

              Of course all flavors are not equally good. From Boulangerie, I like the lavender and the hazelnut.

              3 Replies
              1. re: Windy

                I'm glad you pointed that out. Most people don't catch on that macarons are spelled and pronounced differently than macaroons.

                1. re: Windy

                  Are macarons prounouned any differently than macaroons? Is macaron pronounced with the single o?

                  1. re: peachblossom

                    yes - try saying it with a french accent

                    its not oooon its simply on

                2. I saw some at Abigail's, the new place on Greenwich & Fillmore, but have not tried them yet.

                  1. this may sound obvious, but it is imperative that the macaron is baked the day you eat them and stored properly. improper storage (i.e. refrigeration or improper containers) or prolonged storage changes the texture completely. I think Boulette's Larder at the Ferry Building has them occasionally.

                    4 Replies
                    1. re: ostudio

                      Actually, Pierre Herme (one of the most famous macaron makers in Paris and from Laduree before opening his own shops), lets the macarons sit for 2 days before they are moved into the shop for sale- he insists that the flavors meld together properly that way. I'm not sure how he stores them, but the ones you buy there are not made the same day.

                      1. re: chezchristine

                        Do they sit for two days after filling, or before filling?

                          1. re: Robert Lauriston

                            Pierre Herme fills his macarons before refrigerating them. The moisture softens them up so they are chewry rather than crumbly. In fact, even the best pastry shops such as Laduree sell their filled macarons the next day. They do not discard them at the end of the day.