Macarons are expensive because of the process and time to make them. The traditional macaron recipe is really hard to master. We can explain the macarons price by its complicated process to bake, timeline, and technique. It's a very tricky cookie to make!

I have said this before and I will say this again. Pierre Herme has the best macarons in the world. The experience of having a Pierre Herme macaron is like no other and the way each macaron melts in your mouth and how each is perfectly made will prove it indefinitely.

At Ladurée it's always an Italian meringue because it gives the finished maca- rons their glossy appearance. (You can see this when the macaron shells come out of the oven all shiny.) Then the mix of ground almonds and sugar is added to the meringue, and the macaron paste (or appareil as it's known in French) is ready.

The most important step in making perfect macarons. is mixing the right amount. When the batter falls off the spatula in one clump, it is under mixed. and will lead to a macaron with an uneven and bumpy top. with a mostly hollow interior. On the other hand, if the batter quickly slides off the spatula.