Tried macarons from Laduree and they convey flavors well. Favorite flavors were rose, which had well-modulated flavor intensity, it was probably the best representation of rose flavors in food that I've had to date. The other favorite was lime basil. The flavors blended very well. Each was easily identifiable but perfectly melded. Lovely entry and persistent aftertaste, great length of flavor.
Macarons are an interesting medium to convey flavor compared to ice cream or other desserts. I started wondering (1) what are your favorite dessert mediums to make (2) Are they dairy based or not, do you have a lot of control over the intensity of flavor when you make them (3) And what are your favorite flavors in them?