Ladurée :: Macaron Fleur d’Oranger

Ladurée :: Macaron Fleur d’Oranger

There’s a macaron obsession slowly sweeping over the world. They might even become the “next cupcake”; God knows anything would be better. But what is it about these little guys that makes them so adored? Well, I’m not sure, but I am totally willing to speculate.

I believe there’s a certain elitist appeal to having an ordinary macaroon, minus an “o”, that has nothing to do with macaroons at all. It’s like if you took the word typhoon, changed it to typhon and then told someone that you found yourself in the middle of one on your last vacation. They’d go, “Oh, my God, that must have been terrible!”, but you’d just chuckle knowing that a typhon was the warm heavenly jasmine-scented breeze that sometimes overtakes the South Pacific. See how cool that got all of a sudden? The second most appealing facet of the macaron is that they’re unnecessarily expensive. When a small box of anything cost $30, it’s just going to seem incomparably amazing. It’s like how a Lanvin winter coat isn’t that much nicer than any “ordinary” $1000 coat from Neiman-Marcus, but it is somehow exponentially cooler because it costs $4000. Number three on the list of reasons these little ones rule is that they are individually small enough to feel like you’re not destroying your diet with one. You’d feel bad buying an 800 calorie Saint-Honoré, but a 100 calorie macaron just doesn’t seem so evil. Even if you wind up eating a dozen in one sitting, their size makes it feel almost excusable. And, perhaps most importantly, they really are delicious and come in an insane range of flavors. A few people hate them, but 99% of everyone can find one to love: chocolate, lemon, cassis, rose, pistachio, cherry, raspberry, licorice, mango, lime, vanilla, and on-and-on. Among my favorites is Ladurée’s Fleur d’Oranger (orange blossom)…

Ladurée :: Macaron Fleur d’Oranger

As I described it in my Top 17 Best Pastries in Paris list, the experience of this macaron is like eating springtime. Put another way, one might say that Vivaldi’s Primavera revs into full orchestral mode right on your tongue. Do-do-do-do…do’-do’-doooo Do-do-do-do…do’-do’-doooo. Sorry, just having a flashback there! It is at once intensely floral, yet sophisticated and soothing. A few more “s” words, seductively smooth, perfectly describe the texture. It’s just an experience unlike any other. The delicate macaron shell adds a dainty touch to the overall effect. I’m otherwise at a loss for words; it’s fundamentally indescribable without you having one yourself.

Ladurée :: Macaron Fleur d’Oranger

I’m in the camp of those who enjoy assaultive macaron experiences. While I adore subtlety on virtually every other pastry front, I want my mouth to feel pleasantly violated by a macaron. That’s why cassis, licorice, and fleur d’oranger are my three favorites at Ladurée. Offbeat, intense flavors, they’re ones you will either love or hate. I always wish they’d add a fiori di Sicilia one to the mix. Not too dissimiliar, it’s a potent blend of vanilla and citrus tones that you wouldn’t believe. I’ll just cross my fingers and hope that Ladurée one day feels inspired.

Ladurée :: Macaron Fleur d’Oranger

Now, having eaten way too many macarons, there’s one thing I’d like to share with you guys. Do not eat your macarons right away. The shops keep them cold so that they don’t spoil; there’s a lot of egg and buttery deliciousness in many of the fillings. You need to let them get up to room temperature. Torturous as it may be to give them 2-3 hours to chillax, you must. That’s when the flavors and textures come to life. It’s the perfect point at which to eat the dozen you just purchased, within the span of 10 minutes. Not that I have any experience doing that (I eat two dozen, and it only takes me 5 minutes).

Ladurée :: Macaron Fleur d’Oranger

If I only I knew how to make these for myself! I almost have the macaron shell down, but then I need to figure out the filling. Why can’t Ladurée just come to America?

Ladurée :: Macaron Fleur d’Oranger

So, yes, definitely grab at least one Fleur d’Oranger macaron. Alongside raspberry and caramel, it’s probably the most fanatically loved of Ladurée’s macarons. Not necessarily the most popular, but it’s one people get extremely passionate about. Vive le macaron Fleur d’Oranger!

Want to make sure you catch every review that’s around the corner? Then add Paris Patisseries as a friend on Facebook. That’s where you can keep up with my latest pastry adventures and see extra goodies deemed too cool for the blog.

Related Posts Plugin for WordPress, Blogger...

16 thoughts on “Ladurée :: Macaron Fleur d’Oranger”

  1. Sounds oh so fabulous. I agree fiori di Sicilia would be an excellent flavor for a macaron I guess I'll just have to stick to a certain chocolate maker's fiori di Sicilia bonbon returning to my favorite chocolate shop in the next few weeks.

  2. The big problem with Ladurée is that it's very "industrial" with nice packaging. Not enough flavor. Try Bouillet in Lyon, or Pierre Hermé. MUCH, MUCH, MUCH beter!!!!!!

  3. I’ve rarely met a macaron I didn’t like at least some :-), but I agree with you, the fleur d’oranger is absolutely out of this world. Even more flavor than a delicious arabic pastry, only lighter, this is the best of several worlds.

  4. Hi there!
    I have the chance to be french, and live in Paris, and this "fleur d'oranger macaron" is my favorite EVER ! and I don't agree that Pierre Hermé is much better, because there is NOTHING better than this absolutly fabulous macaron !!! People who say that, musn't have tasted the Fleur d'oranger …
    But that's true other tastes are nice, but not sensational, a little bit to industrial as Guillaume said.
    And congrat' for your pictures, it's an absolut torture !! 😀
    (and sorry for my awful english langage) ^ ^

  5. I love this post. I have fallen into the macaron obsession. I wrote an article today unveiling my weekend marathon in macaron production. I HAD to make them like so many food bloggers have done. It took 3 batches. Third was the charm. Then, I grabbed my camera and snapped away. Never had so much geeky, foodie fun! I've just discovered your blog and your photos are awesome. Thanks!

  6. Don't worry, the shell is the hardest part! Trust me, after several tries i am finally able to reproduce this fine recipe! It is a most satisfying experience :)

  7. Just discovered Paris Patisseries about ten minutes ago. Looked you up on Facebook. Fabulous! I'll be travelling from Canada to the UK on Monday and spending three days in Paris – can't wait.
    I'm looking forward to some good old British food (emigrated to New Brunswick in 2007), but am looking forward to sampling the sweet delights of Paris patisseries even more! Oh, where to begin!

  8. Argh!! The only problem is that I live in Texas and can't get any more of these. I ate like 20 in the week I was in Paris. Can I get a recipe? Google just sends me to a bunch of blogs talking about how great these things are. I know this Google! I'm getting the shakes here man. I need my fix.

  9. Hi, I'm a new reader of your blog. And like you, I am obsessed with French patisseries and, generally, the French lifestyle. I included you on my fave French blogger list on a recent post because your site is just amazing! The content you provide is top-notch, and I certainly envy you being in such close proximity to these fabuleuse places!!! Your photography is soooo professional and enticing that I long to reach out my computer screen and have a bite of whatever's on feature that day :) All the best to you! And hope to get to know you and many Parisian patisseries along the way!!!

    P.S. You can update this post now re: no Laduree in America. NYC just opened one! Now, why can't Toronto, Canada get a Laduree? Hmmm…macaron fleur d'oranger….yummy! I can't wait for my macaron making class later this month :)

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Submit to Stumble
  • Facebook Fan Page
  • Get Email Updates
  • Follow on Twitter
  • Get the RSS Feed