Delicate, colorful, and almost too pretty to eat—macarons are tiny masterpieces that blur the line between dessert and art. Beneath that glossy shell lies a chewy, cloud-like bite that can turn a simple moment into something unforgettable.
The best ones aren’t just about flavor—they’re about craft, texture, and a touch of magic. These ten macarons rise above the rest, proving that the world’s dreamiest sweets really do come in small packages.
1. Ladurée’s Rose Petal Macaron (Paris, France)
Holy grail of the macaron world! Ladurée’s rose petal creation isn’t just a cookie—it’s the Mona Lisa of meringues. Founded in 1862, this Parisian powerhouse practically invented the macaron as we know it today.
The rose petal variety hits you with a fragrance that transports you straight to a garden in Provence. Delicate pink shells cradle a rose-infused buttercream that somehow manages to taste floral without resembling grandma’s perfume.
2. Pierre Hermé’s Ispahan (Paris, France)
Buckle up, taste buds! Pierre Hermé’s Ispahan macaron is a flavor explosion that’ll make you question everything you thought you knew about cookies.
This mad scientist of pastry combined rose, lychee, and raspberry in a flavor marriage so perfect it should have its own reality show. The shell’s texture? Imagine biting into a cloud that somehow has a crisp exterior. Inside lurks a ganache so smooth it makes silk jealous.
3. Sadaharu Aoki’s Black Sesame Macaron (Tokyo, Japan)
Forget everything you think you know about macarons! Sadaharu Aoki’s black sesame creation looks like it’s dressed for a funeral but tastes like it’s throwing a party. This Tokyo-based pastry wizard fuses French technique with Japanese flavors in a mind-bending cultural handshake.
Charcoal-colored shells hide a filling that’s nutty, toasty, and slightly sweet—like the sophisticated cousin of peanut butter who studied abroad.
4. La Maison du Chocolat’s Chocolate Macaron (New York, USA)
Chocolate lovers, prepare to meet your new obsession! La Maison du Chocolat doesn’t mess around with gimmicks—they’ve perfected the chocolate macaron with the seriousness of scientists working on a cure for boredom.
Each bite delivers three distinct chocolate experiences: the cocoa-infused shell, the dark chocolate ganache, and some mysterious third element that can only be described as ‘chocolate enlightenment.’
5. Adriano Zumbo’s Salted Caramel Macaron (Sydney, Australia)
Sweet meets salty in a Down Under showstopper! Adriano Zumbo—Australia’s answer to Willy Wonka—created a salted caramel macaron that’s sparked more joy than finding money in old pants.
This isn’t your average caramel cookie; it’s caramel that’s been to therapy and worked through its issues. The golden-hued shells house a filling that balances sweetness with just enough salt to make your taste buds do a double-take.
6. Dominique Ansel’s Maple Bacon Macaron (New York, USA)
Breakfast for dessert? Genius! Dominique Ansel—yes, the Cronut guy—went rogue with a maple bacon macaron that’s basically brunch in cookie form. This isn’t just pushing boundaries; it’s forgetting boundaries ever existed.
Amber-colored shells sandwich a maple cream filling studded with actual bacon bits. The combination hits that perfect sweet-savory-smoky trifecta that makes your brain short-circuit with confusion before settling into pure joy.
7. TWG Tea’s Earl Grey Macaron (Singapore)
Tea time just got a serious upgrade! TWG Tea’s Earl Grey macaron transforms your grandmother’s favorite beverage into Singapore’s most sophisticated cookie. The pale blue shells look deceptively simple—like they’re hiding a magnificent secret.
One bite reveals an interior infused with bergamot-scented tea that somehow captures both the aroma and flavor of a perfect cuppa. The ganache contains actual tea leaves, creating tiny bursts of intensity throughout.
8. Fauchon’s Truffle Macaron (Paris, France)
Luxury has a new definition! Fauchon’s truffle macaron costs more than your monthly streaming subscriptions combined—and it’s worth every penny.
This Parisian institution doesn’t just cross the line between savory and sweet; it tap dances over it while wearing a beret. Beige shells flecked with gold house a ganache infused with real black truffles from Périgord.
9. Richart’s Praline Macaron (Lyon, France)
Hazelnut heaven in cookie form! Richart’s praline macaron from Lyon makes Nutella look like amateur hour. This family-owned chocolate dynasty has been perfecting their craft since 1925, and boy does it show.
The shells contain ground hazelnuts alongside the traditional almonds, creating a nuttier base that perfectly complements the filling. Inside lurks a praline paste so smooth and intensely flavored it’ll make you question why you ever ate anything else.
10. Chantal Guillon’s Lavender Honey Macaron (San Francisco, USA)
California dreaming in cookie form! Chantal Guillon brought French expertise to San Francisco and then went rogue with local ingredients. The result? A lavender honey macaron that tastes like a summer afternoon in Provence, but with a NorCal accent.
Pale purple shells give way to a honey buttercream infused with lavender from Sonoma farms. The flavor starts floral but finishes with the deep complexity of artisanal honey—never soapy or perfumey like lesser lavender treats.