Pastry Chef Romain Drocourt makes macarons in all of the important flavors, and the fillings are some of the best in town: vibrantly colored and flavored.

'lette may have the most impressive display of macarons in town. Owner Paulette Koumetz's partnership with pastry wiz Christophe Michalak has led to flavors as diverse as New Orleans praline and violet cassis.

Monsieur Marcel doesn't make their own macarons. Instead, they order them each week from Glendale-based wholesale pastry shop Les Macarons Duverger. These are especially pillowy, with very chewy centers.

It almost seems as though Bottega Louie is most famous for their macaron display, which isn't really fair, given the breadth of pastry prowess in the kitchen. And while the fillings aren't as full of flavor as they could be, the variety will keep fans coming back for more.

This shop surprised the neighborhood when it opened on Wilshire, near Rosewood. But the macarons are delicate and light, with the wasabi standing out as a clear favorite.

Bouchon Bakery makes larger macarons in only the essential flavors: raspberry, lemon, pistachio, vanilla and chocolate.

Though Euro Pane's macarons rarely look perfect, their rough edges are somewhat charming. The fruit flavors are filled with jam instead of buttercream, which is true to form.

Suzanne Goin's Larder at Tavern has been putting out macarons since they opened. The best part is that they've infused American flavors into the traditionally French treat. The peanut butter is a winner.