In the middle of the twentieth century, Pierre Des Fontaines, cousin of Louis Ernest Laduree, created the first Laduree macaron by having the genius to stick two macaron biscuits together & fill them with a flavourful ganache they are still prepared the same way today. Every season Laduree celebrates this little round delicacy crunchy on the outside & soft inside, a perfect balance of aromas & textures by creating new flavours. Each year the palette of flavours & colours grows, from the classic chocolate or raspberry to celebratory macarons; unique flavours inspired by exotic destinations, fashion designers, perfumes & so on. This book presents, for the first time, all of the eighty Laduree macarons, their flavours & inspirations &, of course, all of the recipes on how to make them at home including a practical, step-by-step section illustrating exactly how Ladurees chefs make the famous biscuits & the ganache fillings, so you can be assured of success.