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WHERE IN THE WORLD CAN I FIND MACARONS???? I WANT A MACARON CAKE FOR MY BEST FRIEND'S BRIDAL SHOWER, BUT CANT FIND ANYONE THAT DOES THEM IN ATLANTA. HELP!!!!

Michel Patisserie in VA. Sooo good. www.michelpatisserie.com

Had to add a couple more places in Brussels:
Pierre Marcolini
Au Bouquet Romain (this was by far my favorite of the two)

I wrote blogposts on the Au Bouquet Romain ones here and the Pierre Marcolini ones here.

Bravo Robyn for the great work you’ve been doing to bring us so much information about macaroons.

However, I’m afraid that in the excitement of telling you about macaroons in Paris, their abundance, their variety and the obsessive way in which Parisians follow their favorite chefs and the newest flavors, I may have given you the wrong impression about the state of macaroons in America: I think macaroons are alive and well and doing very nicely in the USA!

There are so many chefs who are making terrific macaroons – including Johnny Iuzzini, whose teensy macaroons you posted about – and there are home bakers, among them The Daring Bakers, who are turning out macaroons as beautiful as any pro’s.

I think the difference in the States is that macaroons are not as easy to find and, consequently, not as well known. (In fact, what’s funny is that macaroons of the “Parisian” type are not as easy to find outside of Paris either.)

The reason I wanted to talk about Parisian macaroons – rather than the ones made in America – was that I eat more macaroons in Paris than I do in New York and so I know them better. I’m sorry if this left the idea that I don't like Stateside macs or that I prefer one over the other, it’s not what I meant. I’m delighted to have a good macaroon on either side of the ocean and, happily, there are great macaroons to be had in both places.

A friend of mine recommended to me that I go to Pierre Herme when I was in Paris last fall and I didn't make it. Then I came home and got all obsessed with Macarons, which is strange since I have only ever had the original French kind from the Atlanta bakery Henri's.

I scoured the internets for recipes and information and finally gave it a shot on my own. Not bad for a first timer I'd say. I'm going to try it again, this time doing pistachio and sea salt/caramel for Christmas gifts.

Here's the link to a post I did about making them:
http://thefoodieblog.blogspot.com/2007/03/macarons.html

I will never forget the day that Robyn introduced me to the mighty macaron. Granted my first was an Ispahan from Pierre Hermes, but still.

In San Francisco, Bay Bread makes a very French macaron. The cerise is one of our favorites and they make some other delicious things, too!

FWIW, I'm not a fan of Payard's macarons. Too sweet, and (some flavors) chemical-tasting. NOT good.

@gfroerer: I thought the ones from Bouchon in Yountville might've been better than the ones in NYC, but I guess not? That sucks! Do they know they're doing it wrong? :(

@bigyam: I've only had the ispahan at PH, assuming it wouldn't be as good anywhere else. Sigh.

You got to visit the kitchen? That's awesome! I visited a kitchen too, but not the same one I think (the Vaugirard one). Methinks the other kitchen must be more interesting if that's where the final assembly happens. I would've liked to have seen the chocolates too! But I DID SEE FRESH MACARONS, OH DEAR LORD. Trays of em! Little baby macarons in their incubators! Sweet jesus. (You see how easily excited I am by macarons? Eek!) And yeah, those chocolate passionfruit ones are awesome. And the chocolates. And everything.

@anglerfish96: PH would definitely make your head splode with deliciousness. Unfortunately they don't make as nice gifts as Laduree, who have this whole range of pretty boxes, but if I go to Paris again anytime soon (unlikely, but one can hope), I shall come back with a crapload of PH macarons.

Most macarons in NYC are too sweet! :( Almondine isn't so bad in my opinion though since the cookies weren't dry. Dryness is another prob. Dry and too sweet = no.

If PH opened a shop in Bed Stuy that would definitely make me go out there for once. Ha ha ha.

@wanderingeater: Gah, I wish wish wish he would come here. Did I tell you about the time that I had one of his shopping bags in the West Village (to give a gift to a friend) and a woman asked me if PH had opened a shop here? Her voice was full of so much hope!...oh well, I killed it.

I feel like someone in this country must be able to make awesome macarons of near PH-quality. And maybe they're hoarding the macarons for themselves.

@paris221966: Could you let me know how their macarons are? :D I hope they're better than the average NYC macaron.

@chasgoose: I added Sweet Pea to the list when I saw the photo of you and their macaron. :) If only I had known it existed earlier. Sigh. How was the rest of Sweet Pea's offerings? Tasty stuff that transported you back to the city of liiiights? And carbs?

And dude, I went to PH just a few hours after getting to Paris too! Not 2 hours (damn, you're fast when you wanna be...then again, you wanted to take a nap!) but ...but definitely that afternoon! I brought my friends to Pozzetto first. Gelato, then macarons.

Japanese people just go ga-ga over the French patisseries, something that we don't do enough of here, apparently. :( WE FAIL.

Also, I have to say literally the first thing I did when I went to Paris last spring was get a macaron at Pierre Herme. I had landed maybe 2 hours ago and I wanted to take a nap and my friend was like no you are staying like 5 minutes from Pierre Herme and you must have a macaron. I was like macaroon really? Coconut really isn't going to make me miss sleep and he was all no not macaroon, macaron. And then I had an Ispahan and an olive oil one from Pierre Herme and my life has never really been the same.

What is so great about Japan anyways? Pierre Herme must come to New York!

La Panier! I am so there! :-) Mmmm

Some day...Paris

La Duree's, the paris macs you brought back for meeee... those were amazing. So I'm expecting to see GOD or something with Pierre Herme's offerings. I thought the Almondine ones were pretty good but a bit too sweet.

It's obvious what needs to be done. Pierre Herme must open a shop here. Preferably on the Myrtle-Willoughby stop in Bed-Stuy, in the empty retail space beside the Chinese take-out place next door to me.

Mmm. Macs.