Vuitton Popincourt Ladurée
Marlis Ladure
The story of the Ladure?e macaron starts in 19th century Paris, France, with Pierre Desfontaines, who first thought of taking two macaron shells and joining them with a delicious ganache filling. The recipe has not changed since. And yet today, scores of pastry shops and bakeries offer Parisian macarons in many different flavors. At Bakery Nouveau in Seattle, these almond flour and meringue cookies are baked to perfection and filled with creamy ganache, rich buttercream or decadent caramel. They are available individually, or in six- and . . .
