Both Pierre Hermé and Ladurée shell were light and slightly crispy upon the first bite, just like a macaron should be. Pierre Hermé’s shell comprised of a soft mousse-like inner layer in addition to the crispy outer shell whereas the layers of Ladurée’s shell were less defined meaning the texture was slightly chewier.
The filling varied between Ladurée and Pierre Hermé in terms of texture and taste. The Ladurée filling had a creamy light caramel flavour which was very tasty but didn’t contain the saltiness I expected as this was a caramel with salted butted macaon after all. At the other end of the spectrum the Pierre Hermé’s filling was a thick, slightly hard caramel which had a sharp salty taste. Although delicious I can’t help but think the caramel taste was too strong, a bit more like maple, as it left a strange taste in my mouth.
As much as I want to crown a winner of the best macaron in Paris, it is merely impossible to decide between Ladurée and Pierre Hermé as they are both so different! I loved the texture of the Pierre Hermé macaron and the full flavour which gave it an unique taste, however the macaron from Ladurée was less harsh in flavour which although meant it was a little less tasty, it didn’t leave an after-taste and wasn’t at all sickly. In order to decide on a winner, I believe further testing is needed with different flavours meaning I will have to seek these stores out when I move to London next week!
I think the best macaron is down to personal preference and for me, it is impossible to choose a winner, sorry folks!
Here’s a cute little quote from Ladurée
“Sweets are not just pleasure but a philosophy, a nice way to approach our times with nobility”
Living life, loving cake,