It all began in 1862, when Louis Ernest Ladurée, a miller from France’s southwest, created a bakery at 16 rue Royale in Paris.
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 macaron starts with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaron shells and joining them with a delicious ganache filling.
Many have created macarons which I have tried in the last 25 years. There have been some macarons I've tried from New York, Tokyo, and Manila too besides other states. If I don't have a Laduree macaron, some macarons have met my expectations. In fact, I liked the bacon macaron at Hester Street Market which I featured earlier this year.
But Laduree is special - after all, they are the ORIGINAL creators of the macarons. I was glad to go there when they first opened. The line was very long and they kept the doors open past their closing hours. Locals were puzzled of the line. I heard one man comment that it was silly to line up for a 'candy'.
Here's what the new and first Laduree shop in New York City (and the US for that matter) looks like:
|The macaron sample in the window|
Don't forget though, you must consume them in a day or two or they'd get pretty dry and hard. You can store them in the freezer if you decide to buy quite a few in your visit! Make sure you keep them in their box (no need for the fancy ones if it's for yourself) in a freezer plastic bag to keep them fresh. But don't keep them in the freezer too long - (just like anything else).
LADUREE SHOP is located:
864 Madison Avenue
New York City, NY
Between 70th and 71st streets on the west side of the street