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[quote=Anonymous]PP makes many good points. Macarons are time sensitive, and there are good ones and terrible ones. Many of the ones you find in the US are previously frozen, not made on-site, etc. and it shows. In Paris, I'd say Laudree is bottom tier (agree with PP Piere Hermes are amazing). However, in the US, Laudree is probably top tier. Bakeshop makes very nice (albeit some non-traditional) macarons as well. Pretty much everywhere else, they 1) aren't worth the price and 2) subjectively aren't tasty/satisfying independent of price[/quote]
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