These small, round cakes, crisp on the outside, smooth and soft in the middle, are the most famous creation of Ladurée. The way of making them has never changed since that time, and are made every morning. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar. Once cooked and filled, the macaroons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.

With each new season, Ladurée pays tribute to its most famous creation by creating a new flavour.

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