Tuesday, July 31, 2007

Do you lust for LADUREE' Macarons?

Posted in 2007 : I so adore Laduree I have been on a mad search for a macaron recipe like those this beautiful french patisserie chain creates in their Parisian Shoppes. We have tried to have them shipped to us but its just not happening at this time. So................resourceful as I am I have found a recipe !! I am soooooo.......excited !

Each region you visit has its own cookie. Paris is known for these delicious almond filled macarons in great pastel colors. Here is a stateside rendition~

Paris Macarons

225 grams icing sugar
125 grams ground almonds
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt

******Do not attempt these on a damp or humid day, they will not come out properly.

Mix the sugar and ground almonds. Beat the egg whites until stiff and frothy. Very Gently incorporate the egg whites to the preparation, then add the flavor extract.

On a cookie sheet lined with parchment paper, lightly buttered, pipe the paste about the size of a small walnut through a pastry bag so you don't handle the batter too much.

Bake in preheated oven at 325°F for 15 minutes . Take the tray out and let cool down completely

******I would definitely suggest letting these lay out for at least a day to "dry" as I get the best Macarons this way. You may lightly lay a piece of waxed paper or parchment over them if you feel like you can't just leave them out, but do not cover tightly.


( Do not fill right away, let the "shells" dry and cool overnight! )

For chocolate, make a simple ganache with melted chocolate in a bit of heavy cream.

For fruit, fillings use a quality raspberry or strawberry jam. For fillings with nut flavors, make a butter cream filling, and flavor it with an extract and finely chopped nuts. For something more sophisticated flavor with pistachio, lavender, or coffee and sprinkle on a grated espresso bean. BE daring, be imaginative, after all they call the kitchen at LaDuree a "Chemist Lab" !

Fill cookies and serve. Store loosely in a covered container in the refrigerator.

Link to the French LADUREE

Follow this link to read about Laduree's History of the Macaron and get some great hints on how to flavor your homemade treats here in the US and to achieve the best texture and flavor for this recipe !

I am not a baker, I am a designer and printer and this recipe is here because it was successful for me. There are many variations.

If you are not a baker try buying them at Mark It With A G, their American version is truly perfect. ( I took the photos that you see here when the box arrived with my own trusty camera!)

Here is a video from Paulette's in Beverly Hills, CA not me but same name:) She is lovely and her Macarons are to die for. Its fun to see how they make them and there are many videos on U-Tube but this was the best !

Update: la pink paperie: Do you lust for LADUREE' Macarons?

Sophies Fashions in Stockholm has put this recipe on her blog in her language. It is the best recipe! But watch the weather and don't attempt if its rainy or too humid.

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