Ladurée Macaron Recipe (and VIDEO!)
I am one of those people who get something in their head and will stop at nothing to figure it out. Example, these macarons. I have made many French macarons in the past, but about every other time I would make them, something would go wrong. They would either crack, be too bumpy, or would just fall apart.
Then I stumbled across the Laudrée macaron recipe and I felt like my prayers had been answered! Of course this recipe would produce perfect macarons every time, right? Well, not quite. The secret is that you have to follow the recipe exactly. Who knew?
The first time I made the recipe they tasted great, but were just too bumpy. They are certainly not smooth and glossy like Ladurée’s. Turns out that I missed a key step in the process: adding in extra egg white after the batter has been mixed.
The next time, I made sure to get all my measurements just right and follow the steps exactly….and they turned out perfectly! To make sure that it wasn’t a fluke, I tried it again. Once again, perfect macarons!
I could walk you through the whole process of making the Ladurée macaron recipe, but honestly, it’s kind of complicated. I thought it would just be better to show you! So I made a video that shows you, start to finish, how I made them. After the video, I will share with you some of the key steps that I have learned over a couple years of making macarons.
Tips for perfect macarons:
- Weigh your ingredients. Weighing them ensures that your recipe is exactly the same every time.
- Sift, sift, sift. You will notice that I sifted about 4 different times in this video. By doing that, I know that I will have the smoothest possible macaron. It also helps to process the almond flour and powdered sugar together, too. (Notice a difference in the texture of the green vs. the pink macarons? The pink ones were not processed.)
- Use “aged” eggs. I let my eggs sit out over night. Not only is it easier to separate room temperature eggs, but they make a better meringue.
- Wipe down your mixing bowl with vinegar. The vinegar removes any fate deposits from the bowl which could prevent you from getting that perfect meringue.
- Add sugar in stages. When whipping up the meringue, it’s best to add the sugar in stages to make a more stable meringue.
- Don’t over whip the eggs. My issue with previous recipes was that I beat my eggs until they were too stiff which caused them to crack. This recipe tells you to just whip the eggs for one minute between each addition of sugar.
- Don’t under mix the batter. Another issue I had was that I didn’t want to over-mix the batter, so I ended up under-mixing it. That made the macarons too grainy and chewy.
That’s it! I promise that if you follow this recipe exactly, you will have perfect macarons every time.
I will also add that I only made a third of the recipe (well, roughly a third….I measured around only using 2 eggs), which yields about 12 macarons. The full recipe calls for half a dozen eggs, and I didn’t want to waste all those eggs on trial and error. I will share the full recipe in the recipe box below, but also give you my measurements if you only want to 12 macarons instead of 36.
Ingredient measurements for 12 Macarons:
- 90 grams of almond meal
- 80 grams of confectioners sugar
- 70 grams of granulated sugar
- 66 grams egg whites (about 2), reserve 1 tsp to fold in later
- 1 pinch cream of tartar (optional)
- 1/2 tsp vanilla extract (optional)
Of course, to me, the best part of a macaron is the filling! I filled mine with white chocolate ganache and raspberry jam. But you could also fill it with buttercream, lemon curd, Nutella, or any number of your favorite spreads, jams, or frostings. The world is your oyster-shaped macaron!
And if you are curious how I got the marbled tops, visit this post where I show you exactly how to make marbled cookies (and macarons)!
Laudree Macaron Recipe (and VIDEO!)
- 275 grams (2 3/4 cups + 1 tbsp) almond flour
- 250 grams (2 cups + 1 tbsp) confectioners sugar
- 215 grams (approx 6 and 1/2 egg whites) egg whites
- 210 grams (1 cup + 1 tbsp) granulated sugar
- 1 pinch of cream of tartar (optional)
- 1/2 tsp extract of choice (optional)
- In a food processor, process almond flour and confectioner sugar together until it forms a fine powder. Sift into a bowl to remove any lumps or large pieces. Set aside.
- In a clean bowl, whisk 6 egg whites into a foam. Once frothy, add a third of the granulated sugar and cream of tartar. Continue to whisk until egg whites turn opaque, about 1 minute. Add half of the remaining granulated sugar and continue to whip until soft peaks form, about 1 more minute. Add the rest of the granulated sugar and whisk for one more minute.
- Using a rubber spatula, gently fold the almond flour mixture into the egg whites until no large clumps of almond flour remain.
- In a separate bowl, whisk the 1/2 egg white until barely frothy, then add to the rest of the batter. Fold in gently and continue to fold until batter falls in a thick steady stream when you lift up the spatula.
- Pour batter into a piping bag fitted with a plain round piping tip. On a baking sheet lined with parchment or a silicone mat, pipe small circles about 1 to 2 inches apart. Gently tap the baking sheet on the counter to get rid of any air bubbles.
- Let the baking sheet sit out on counter for about 15 minutes. Meanwhile, preheat oven to 300 degrees. When macarons are no longer tacky to the touch, place them in the oven and bake for 15 minutes.
- When macarons have been removed from the oven, let sit on the counter for about 2 minutes. Spray small amounts of water between the parchment and the baking sheet to form a steam that will help loosen the macarons from the parchment.
- Once removed from parchment, let cool on a rack. Fill with any filling of choice.
laduree macaron recipe - twigg studios
i bought the laduree sucre cook book a few months ago and have only used it once so i thought i better get it out and try some recipes, here is the macaron recipe they use in it.
recipe for the macaron shells
2 3/4 cup + 1 tbsp (275g) ground almonds
2 cups + 1 tbsp (250g) confectioners sugar
6 egg whites + half and egg white
1 cup + 1 tbsp (210g) granulated sugar
1. combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. then strain through a sieve to remove any lumps.
2. in a clean dry bowl, whisk 6 egg whites to a foam. once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining granulated sugar and whip for 1 more minute.
using a rubber spatula, delicately fold in the sifted mixture of ground almonds and confectioners sugar into the whipped egg whites. in a separate bowl whip the remaining egg white until just frothy, then add to the mixture folding it in gently to loosen the batter.
(my tip, add the almond/confectioners sugar a quarter at a time)
3. transfer mixture to a piping bag fitted with a plain tip. on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter. lightly tap the sheet so the macarons spread fully.
( my tip, leave a gap between each one so they don’t spread together)
preheat oven to 300f/ 150c or gas mark 2 allow the macarons to sit uncovered for 10 minutes and then place them in the oven,bake for approximately 15 minutes until they form a slight crust.
4. remove from oven and with a small glass carefully pour a tiny amount of water in between the baking sheet and the parchment paper (lift the paper ever so slightly corner by corner).
the moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel of easily once they are cool.
do not pour too much water or the macarons could become soggy.
allow them to cool completely.
there are lots of different fillings you could use for macarons.
to make the almond ones from the laduree book you will need
320g almond paste
120g unsweetened almond pulp (or heavy cream)
80ml whipping cream
1. cut the butter into small pieces. put in a heat proof bowl set over a pan of gently simmering water and soften until creamy, without allowing it to melt.
in a large bowl, thin the almond paste by mixing it with the almond pulp, add the chilled cream and softened butter and beat on high speed with an electric whisk.
spoon the cream into a piping bag fitted with a plain tip and pipe on to one of the shells and sandwich another on top.
keep macarons in an airtight container in the fridge for 12 hours before tasting. this is because during this time a reaction takes place among the ingredience further enhancing the flavour and texture.
Recipe for Laduree Macarons - A Lady In France
This recipe for Ladurée macarons was chosen as one of the 2011 Blogher Voice of the Year in the Visuals category.
Thank you to the judges!
Edited: I’m having blog-wide technical issues because of the accents in many of the photo titles and to resolve the issues quickly, I’ve needed to remove all the unnecessary pictures and upload a few unedited replacements. Sorry about the inferior quality of the photos.
If you were a macaron, you would want to be a Ladurée macaron.
Now don’t confuse macaron with macaroon, which contains coconut and is a poor cousin to the macaron. Macarons are delicate chewy puffs of a creation that contain egg white, powdered sugar and ground almonds and come in a variety of flavors (lavender, green tea, coffee, raspberry, orange …).
Pronunciation: Ladurée is pronounced “la-dyur-ay“. And for “macaron” the ending of the word sounds like the word « own »: maca-rown. Except you just hint at the « n » – you don’t really pronounce it. Kind of like a pig snorting.
Okay. Perhaps I’d better stop here.
Let’s pretend we live in Paris and are on our way to Ladurée (in a DIY sort of way). I got my official recipe here.
You need 275 grams of ground almonds. That’s almost 10 oz and about 3 1/3 cups. I’m giving you the approximate equivalent, but I cannot guarantee it is as exact as measuring it, and macarons have to be pretty exact. Thank goodness for this Ikea scale I found that gives both grams and ounces.
And then 250 grams of confectioner’s sugar, which ends up being not quite 2 cups.
Put the almonds and confectioner’s sugar into a cuisinart and mix them. You need to sift it afterwards but I lost my sifter in the move and didn’t do that step, and it turned out fine.
Set aside a cup of fine granular sugar (210 grams) and take out your eggs. You’re going to separate 6 eggs, putting the whites into one bowl –
and one more egg white in a smaller bowl that you’ll need later. With all those yolks you can make some flan. Beat them until they’re firm (including the solitary white – separately), and then add the granular sugar a third cup at a time, mixing in between.
When you’re done beating your eggs and sugar, it should look like this.
Then you can add your almond and confectioner’s sugar mix part by part and turn it over with a soft spatula until thoroughly mixed.
Here is where you’re going to need that last egg white that you beat in a smaller bowl. Except you just need half. Put half of the egg white (mine was partly stiff and partly runny) into the macaron mixture. This will help it to be just a tad runnier so that the macarons spread better. You can discard the other half of the egg white.
Cover your baking sheets (2-3) with wax paper, and prepare your decorating bag with a round, medium tip. I’m sorry, but mine doesn’t have a measurement.
Now you need to fill the decorating bag and form your macarons. This recipe makes about 60 small macarons. Remember that it will spread so what you think is quite small will expand a bit during the cooking. And by small, I mean a macaron that can be eaten in one to two bites (my finished macarons below are medium sized).
When you’ve filled your sheet, preheat the oven to 325°F (or 160°C) for ten minutes. During that time your macarons will have a chance to settle. Shake the baking sheet gently, or give one firm tap to help them flatten just a bit.
Bake them for 15 minutes and turn the pan around in the oven halfway through if your oven doesn’t heat properly.
Here were some of my issues: My dinky oven was too hot the first time, which I realized when I went to turn the sheet. I turned the oven down a bit and left the oven door partway open. My baking sheet is also old and not entirely flat, which caused some of the macarons to run into each other.
But here are my macarons, for better or worse.
When they come out of the oven, take a glass and pour a bit of water under each corner of the wax paper. This will cause it to steam and release the macarons more easily from the paper when they’re cool. When you take them off the paper, let them cool even more on a baking rack.
While those are cooling, let’s make the ganache, which is a universal recipe, not necessarily a Ladurée one. What is ganache, you ask? Why, it’s chocolate cream filling, like … like what you’d find inside of a Dunkin’ Donut.
Okay, moving right along.
Take 200 grams (8 oz) of bittersweet chocolate – between 50 and 70% – and chop it up.
Heat 125 grams of heavy cream (5 oz) until it just starts boiling, and then pour it over the chocolate pieces and let it sit for a minute or two.
Stir it just a bit to help the chocolate melt.
And then take 50 grams of butter (3 ½ T butter) and cut it into pieces. Add those to the chocolate/cream mixture and mix thoroughly.
You may need to put this in the refrigerator for about 10 minutes to let it firm up before spreading it.
Then you cover the bottom of one macaron with ganache
and cover that with another macaron to make a cute little roly-poly sandwich.
Here are some of my perfect(ly respectable) macarons.
And now we can pretend we’re in a Parisian café together and get a little espresso to serve with our macaron.
Oh. Except I forgot you’re supposed to store them in the refrigerator 24 hours before eating.
Hmmm. Tap, tap, tap. Only 23 more hours and 55 minutes to go.
1 hour 15 mins
Recipe type: Dessert
- Ingredients for Ladurée Macarons
- 275 grams of ground almond
- 250 grams confectioner's sugar
- 7 egg whites
- 1 cup regular sugar
- Ganache (not Ladurée):
- 200 grams of bitter chocolate
- 125 grams heavy cream
- 50 grams butter
- Preheat the oven to 325°F.
- Put the almond powder and confectioner sugar in the blender and mix it.
- Separate the egg whites, keeping one egg white separate, and using the yolks for another recipe.
- Beat the egg whites (both the 6 and the separate one in two bowls).
- Add the sugar ⅓ cup at a time to the egg whites.
- Slowly fold the egg whites + sugar into the confectioner sugar plus almond powder.
- When that's thoroughly mixed, add a half of the egg white that's separate to make it runnier.
- Spread wax paper over the baking sheets (3) and form little rounds, using a decorating bag.
- Tap the pan to let the batter settle in place, then wait 15 minutes before putting in the oven.
- Bake for 15 minutes and turn halfway if needed.
- Heat the milk but take off just before boiling.
- Chop chocolate.
- Pour hot milk over the chocolate in a bowl and let sit for a minute.
- Stir gently until everything melts.
- Beat the chocolate-milk mixture, along with the butter and let it cool.
- Spread the ganache on the underside of the macaron, and top with another to make a sandwich.
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Ninelly: Macaron Laduree
Когда в жизни есть маленькие мечты, то так приятно, когда они сбываются!
Одной из них для меня были знаменитые лакомства для самых искушенных барышень :-) Настоящее печенье Macarons от LaDuree! Каждый раз проходя в Париже мимо одной из знаменитых кондитерских я забегала внутрь, чтобы купить коробочку с заветными макаорн все новых вкусов и по-моему попробовала почти все:-)
Вначале чуть слышный хруст, затем сахарный взрыв, осколки которого оседают в уголках губ, в то время как сладкий вкус начинки уже растекается во рту. Миндальное печенье «макарон», частица небесного наслаждения, умещающаяся между указательным и большим пальцем, – самое современное из классических произведений французских кондитеров. Маленькие круглые пирожные с кремовой начинкой, разноцветные конфетти с оригинальными вкусами стали излюбленным лакомством во всем мире – от берегов Сены до Гудзона и Токийского залива. (c) Pascale Bernard
Макарон (macaron) - нежное и хрустящее печенье-безе, которое готовиться из белой миндальной муки и "склеивается" нежной начинкой.
Изначально макарон склеивался паром, Добавлять в печенье начинку придумал кондитер Пьер Дефонтен в начале ХХ века. Путешествуя по Швейцарии, он открыл для себя шоколадно-сливочный крем, которым и решил начинять macarons. Впоследствии начинки стали варьироваться. От привычных ягодно-фруктовых до цветочных и даже экзотических.
Луи Эрнест Ладюрэ (Louis-Ernest Ladurée) в 1862 году открыл булочную по адресу 16, rue Royale, недалеко от церкви Мадлен. После пожара в 1871 булочная пострадала и на месте открыли кондитерскую. Декорации кондитерской сделал Жюль Шёрэ, а один из расписных ангелов на потолке стал эмблемой Ладюрэ. В своё время кондитерская Laduree стала символом так называемого французского стиля жизни – l’art de vivre à la française
|Самые вкусные макарон - со вкусом розы, ванили и мяты|
|Сувениры от Laduree|
Macaron - Wikipedia
A macaron ( mah-kə-ROHN;French pronunciation: [makaʁɔ̃]) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. Outside France, a typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies. The name is derived from the Italian word macarone, maccarone or maccherone, the meringue. The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).
The related macaroon is often confused with the macaron. In English, most bakers have adopted the French spelling of macaron for the meringue-based item, to distinguish the two. This has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others treat the two as synonymous. The two food items are the same, and the preceding word in the title helps to distiguish them in English (e.g. Almond Macaroon, Coconut Macaroon, French Macaroon). Etymologically, the word macaroon is simply an Anglicisation of the French word macaron (compare balloon, from French ballon). Multiple pronunciations are technically correct depending on personal preference and context. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky indicates that "macaron" (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.
Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France.Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.
It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.
Many Italian cookbooks of the 16th century mention almond biscuits closely resembling macarons albeit under different names. The earliest known recipe dated back from the early 17th century and appears to be inspired by a French version of the recipe.To make French Macaroones
Wash a pound of the newest and the best Iordane Almonds in three or foure waters, to take away the rednesse from their out-side, lay them in a Bason of warme water all night, the next day blanche them, and dry them with a faire cloath, beat them in a stone morter, until they be reasonably fine, put to them halfe a pound of fine beaten sugar, and so beat it to a perfect Paste, then put in halfe a dozen spoonefuls of good Damaske Rose-water, three graines of Ambergreece, when you have beaten all this together, dry it on a chasingdish of coales until it grow white and stiffe, then take it off the fire, and put the whites of two Egs first beaten into froath, and so stire it well together, then lay them on wafers in fashion of little long rowles, and so bake in an Oven as hot as for Manchet, but you must first let the heat of the Oven passe over before you put them in, when they rise white and light, take them out of the Oven, and put them in a warm platter, and set them againe into the warme Oven & so let them remain foure or five houres, and then they wil be thoroughly dry, but if you like them better being moist then dry them not after the first baking.John Murrell, Daily exercises for gentlewomen (1617).
There are two main methods to making a macaron - the "French" method and the "Italian" method. The difference between the two is the way the meringue is made.
In the French method, egg whites are whisked until a stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage.
The Italian method involves whisking the egg whites with a hot sugar syrup to form a meringue. The sifted almonds and powdered sugar are also mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.
Either Italian or French meringue can be combined with ground almonds.
A macaron is made by combining icing sugar and ground almonds until fine. In a separate bowl, egg whites that are beaten until a meringue-like texture. The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked. Sometimes, a filling is added.Picture from Dictionnaire encyclopédique de l'épicerie et des industries annexes, by Albert Seigneurie, edited by L'Épicier in 1904, page 431.
VariationsMacarons in a variety of colors
Flavors of macarons available in America are available in respect to the general tastes of the public. These include flavors such as mint chocolate chip, peanut butter and jelly, snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.
Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Émilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery Joyeuse and Sainte-Croix in Burgundy.
Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macarons made from almond paste, fruit and honey, which were first recorded in 1855.
The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.
The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaron was invented.
In Switzerland, the Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland. A Luxemburgerli is a macaron comprising two disks of almond meringue with a buttercream filling. Luxemburgerli are smaller and lighter than macarons from many other vendors.
Macarons in Japan are a popular confection known as "makaron". There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan. The "makaron" is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.
Macarons are popular in South Korea, pronounced as "ma-ka-rong" in Korean. Green tea powder or leaves can be used to make green tea macarons.
Macarons in Taiwan are named "makalong". It is very similar to the Japanese style macaron, and red beans are usually used in them. 
In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years[update]. In France and Belgium, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger). McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.
Outside of Europe, the French-style macaron can be found in Canada and the United States.
In Australia, Adriano Zumbo, along with his TV series MasterChef, have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its McCafe outlets.
- ^ Sciolino, Elaine (22 July 2013). "Fads Aside, the Perfect Macaron Is Timeless". The New York Times. The New York Times Company. Retrieved 24 July 2013.
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- ^ a b "Macaron vs Macaroon". Foodpr0n.com. 26 February 2010. Retrieved 8 July 2012.
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- ^ History of Macarons, Madmacnyc.com
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- ^ Macarons, the Daddy Mac of Cookies, Fox News
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- ^ R. Thomson, Julie (October 9, 2012). "Americanized Macaron Recipes: French Cookies With American Flavors (PHOTOS)". Huffpost Taste. Huffington Post. Retrieved September 30, 2015.
- ^ Nick Rider (1 May 2005). Short Breaks Northern France. New Holland Publishers. p. 135. ISBN 9781860111839.
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- ^ Notre Histoire Maison des soeurs, Achat-nancy.com
- ^ Hubbeling, Christina. "Wer macht die besten Macarons? (Who makes the best macarons?)". Neue Zürcher Zeitung. Neue Zürcher Zeitung AG. Retrieved 3 March 2014.
- ^ Böhler, Guido. "Macarons: wer macht die besten und schönsten? (Macarons: who makes the best and most attractive ones?)". delikatessenschweiz.ch. foodaktuell.ch. Retrieved 3 March 2014.
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- ^ ジャン=フィリップ・ダルシー「夏の新作マカロン」 (in Japanese). Fukui News. 9 July 2010. Archived from the original on 17 March 2012. Retrieved 8 May 2012.
- ^ Sylvander, Lyle (August 15, 2015). "Destination JS: Macaron Edition". Japan Society. Destination JS. Retrieved September 30, 2015.
- ^ 마카롱,마카롱만드는법 (in Korean). Naver. 7 August 2011. Retrieved 8 May 2012.
- ^ Dr. Grace (17 March 2012). "Green tea French macaron recipe". Graceful Cuisine. Retrieved 8 May 2012.
- ^ cn:海綿小西餅(牛粒，台式馬卡龍)。mini layer sponge cake - 實作影片 (in Korean). carol. June 2015. Retrieved 15 December 2017.
- ^ a b c Jargon, Julie (March 2, 2010). "Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron?". The Wall Street Journal. Retrieved December 29, 2010.
- ^ Reed, M. H. (January 29, 2009). "Macaroon Delight". The New York Times. Retrieved December 29, 2010.
- ^ Chesterman, Lesley (October 11, 2008). "Macaron mania hits Montreal - finally!". The Gazette (Montreal). Archived from the original on November 9, 2012. Retrieved December 29, 2010.
- ^ Denn, Rebekah (October 25, 2009). "French macarons are sweet, light and luscious". The Seattle Times.
- ^ Greenspan, Dorie (April 1, 2010). "Macarons: New to The Easter Parade This Year". Los Angeles Times. Retrieved December 29, 2010.
- ^ "Move Over, Cupcake: Make Way For The Macaroon". NPR. February 12, 2010. Retrieved December 29, 2010.
- ^ Chavassieu, Olivia. "Heaven on Earth". Sydney Morning Herald. Retrieved 7 March 2012.
- Meyers, Cindy: The Macaron and Madame Blanchez. In: Gastronomica. The Journal of Food and Culture, Vol. 9, No. 2 (Spring 2009), pp. 14–18, University of California Press, online.
- Jurafsky, Dan: Macarons, Macaroons, Macaroni. The curious history. In: Slate, November 16, 2011, online. (About the history of the macaron.)
- B. Clermont (1776), "Des Macarons; commonly called Macaroni-drops", The professed cook, or, The modern art of cookery, pastry, and confectionary, made plain and easy, London: W. Davis, OCLC 6194222
- Louise-Béate-Augustine Friedel (1811), Le confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands, A Paris: Chez Henri Tardieu ..., OCLC 61172534
- Frances Crawford (1853). "Macarons". French confectionary adapted for English families.
- Emile Herisse (1893), "Macaroons", The art of pastry making, London: Ward, Lock, Bowden
- The dictionary definition of macaron at Wiktionary
- Media related to Macarons at Wikimedia Commons
Harmonie: A Macaron Cake from the Ladurée Sucré BookLast week I purchased the Ladurée Sucré desserts book and I've been totally smitten ever since. One recipe from the "Large Cakes" section caught my eye immediately. Harmonie. It is less cake-like and more like a giant pistachio macaron. If I understand correctly, this dessert is usually made in single servings (bigger than a normal macaron and smaller than a cake) however, the author has adapted a 10-inch version for the book.
The macaron recipe was much different than mine, and I was nervous when the text didn't give any visual cues on how the batter should appear when properly folded. My instinct was to scrap Ladurée's recipe and make my well-practiced one. Then I had a moment of introspection. When did sticking to something comfortable ever result in learning something new or bettering yourself? Okay then.
I went by the book, and look. It worked!I call this version Harmonie Chantilly, because I didn't make the pistachio mousse filling (terrible, I know). With wedding shower preparations and an impending trip, I simply ran out of time -and steam. I opted for a simple creme Chantilly and I used more than necessary. When has that ever been a bad idea? I also made the overall dessert smaller. This one is a 7-inch cake and I had plenty of leftover batter to make three dozen macaron shells. Events Happenings Things you might want to know about:
I have a couple of Tennessee book signings scheduled in July! If you're in the area, I'd love for you to come see me! I know it's more than a month away, but if you think you'll attend, tell me here because I want to bring enough dessert for everyone. That's right - get your sweet tooth ready! (Details/locations at link above.)
In addition to dessert, I wanted to give a little something extra. My favorite printer in all the land, MOO, is supplying gorgeous picture postcards of treats from the book. I've been hooked on their products ever since ordering these business cards last January. They are of the highest quality and you'll know that the minute you have them in your hands. The postcards are no different and I am so thrilled with how they translated my photographs into their printings. I can't wait to hand them out and I just might frame one or two!
|Glassine bakery bags and washi tape packaging; Biscuit helped.|
1 1/2 cups / 150 g ground almonds (almond flour)2/3 cup / 75 g shelled raw pistachios1 3/4 cup/210 g confectioners sugar5 egg whites + 1 egg white3/4 cup + 2 tbsp / 175g granulated sugara few drops of green food coloring
- Line 2 baking sheets with parchment paper and draw a 10-inch diameter circle on each.
- Combine the ground almonds, pistachios and confectioner's sugar in a food processor and pulse to obtain a fine powder; Sift or strain through a sieve to remove any lumps or coarse pieces of nut.
- In a clean dry bowl, whisk the 5 egg whites to a foam. Once hey are frothy, ad a third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute. Heather's note: Egg whites should be whipped until a thick, shiny meringue forms - this will probably take longer than the suggested 1 minute. It did for me.
- Using a rubber spatula, delicately fold the sifted mixture of ground almonds, pistachios and confectioner's sugar into the whipped egg whites. In a separate small bowl beat the remaining 1 egg white until very frothy. Add to the final mixture, along with a few drops of green food coloring, folding gently to loosen the batter. Heather's note: The batter is done when it falls in a ribbon from your spatula, as explained in previous recipes.
- Transfer the mixture to a piping bag fitted with a plain tip. On one of the baking sheets, pipe a neat ring of macaron batter, following the drawn circle, which will serve as the border of the cake. On the other prepared baking sheet, pipe a disk of batter in a spiral, filling in the drawn circle.
- Preheat oven to 325.
- Allow the piped batter to rest uncovered for 15 minutes. Bake the macaron ring for approximately 15 minutes and the disk for 20-25 minutes. Remove from oven and allow to cool completely. Do not try to remove the macaron ring from the baking sheet when it is still warm - it will break!
- Place the macaron disk upside down on a serving platter. Transfer Chantilly cream to a piping bag fitted with a large star tip. Pipe cream in onto the disk. Carefully remove the macaron ring from the baking sheet and place on the cream. Pipe stars of chantilly cream around the outside of the macaron disk.
- Slice the strawberries in half lengthwise and arrange in a decorative pattern in the center. Top with raspberries. Sprinkle ground pistachios over the berries.
Ladurée - Wikipedia
Ladurée (French pronunciation: [la.dy.ʁe]) is a French luxury bakery and sweets maker house created in 1862. It is one of the world's best-known premier sellers of the double-decker macaron, fifteen thousand of which are sold every day. The Pâtisserie E. Ladurée company (société Pâtisserie E. Ladurée) is a société par actions simplifiée (simplified joint stock corporation) and has its head office in Marcq-en-Barœul, France.
Louis-Ernest Ladurée, a miller, was a prolific writer and produced works in almost every literary form including plays, poetry, novels, essays, historical and scientific works, more than 20,000 letters and more than 2,000 books and pamphlets. He was an outspoken supporter of social reform, despite strict censorship laws and harsh penalties for those who broke them. As a satirical polemicist, he frequently made use of his works to criticize intolerance, religious dogma and the French institutions of his day. He founded the bakery on the Rue Royale, Paris in 1862. During the Paris Commune uprising of 1871 the bakery was burnt down. A pastry shop was built at the same location and Jules Chéret was entrusted with the interior decoration. The chubby cherubs dressed as pastry cooks, painted by him on the ceiling, form the company's emblem. The interior of the premises were painted in the same celadon colour as the façade. Ladurée's rise to fame came in 1930 when his grandson, Pierre Desfontaines, had the original idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. Queen Catherine de' Medici had brought the macaron to France from Italy in the 16th century, and the recipe for the biscuit had hardly varied over the years, but the amounts of the ingredients used and the appearance of the end product were up to the individual bakers.
Desfontaines also opened a tearoom at the pastry shop. In those days ladies were not admitted to cafés, which were the exclusive domain of men. This was a big success with ladies, who enjoyed meeting in the freedom of the tearoom rather than their homes.
Pierre Herme was responsible for the rise of Lauduree. "In one year Laduree went from a little bakery in the eighth district of Paris to a big brand name. When I arrived, there was not a lot of organization. I really brought the savoir-faire to the company. When I arrived, they didn't have a logo."- Pierre Herme.
In 1993, the Groupe Holder took over the firm Ladurée. The Holder family also owns the PAUL bakery chain in France. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops and tea rooms on the Champs-Élysées and in Le Printemps Haussmann in 1997, followed by Ladurée Bonaparte in 2002. The International development of Ladurée started in 2005 with London, England.In 1997, two shops open in Paris, the first on the Champs-Elysées Avenue decorated by jacques Garcia, and the second in the Bonaparte street decorated by Roxane Rodriguez. A shop opens in 2006 in London also decorated by Roxane Rodriguez. The takeaways of the shops of Bonaparte street and of Harrod’s will be the model of many shops.  Ladurée stores are now also present in Australia, Azerbaijan, Canada, Lebanon, Belgium, Hong Kong, Ireland, Italy, Japan, Kuwait, Luxembourg, Monaco, Morocco, Panama, Philippines, Qatar, Romania, Saudi Arabia, Singapore, South Korea, Sweden, Switzerland, Taiwan, Turkey, UAE, UK, and the USA.
In 2012, Ladurée will also release a collection of makeup inspired by the colors of their macarons. It will be available in Japan in February 2012, and in Europe from November 2012.
In February 2014, Marie-Hélène de Taillac, a jewelry designer, collaborated with Ladurée to create sets of fashion macaron. The box containing the macarons "depicts de Taillac's "Rainbow" necklace, featuring gold sequins and the piece's multicolored briolette gemstone". The item sells for USD$24. Ladurée will have Marie-Hélène de Taillac-inspired window installations in its stores of Tokyo, Paris, and New York City.
Ladurée made the pastries for the film Marie Antoinette, directed by Sofia Coppola; its famous macarons can be seen in a scene between Marie Antoinette and Ambassador Mercy.
They can also be seen in The CW's hit teen drama Gossip Girl as Blair Waldorf's favorite pastries.
Ladurée regularly collaborate with fashion designers: in 2009 with Christian Louboutin, then the same year with Marni.
In 2011, Ladurée was chosen to conceive macarons for Albert II, Prince of Monaco and Charlene Wittstock's wedding.
Apart from six stores in Paris, one in Versailles and another three locations at Charles de Gaulle, Ladurée operates stores in the following cities, as of April 2017:
- Antwerp (1)
- Baku (1)
- Brussels (1)
- Cannes (1)
- Charles de Gaulle (11)
- Courchevel (1)
- Crans-Montana (1)
- Dublin (1)
- Florence (1)
- Geneva (4)
- Lausanne (2)
- Lisbon (1)
- London (4)
- Lucca (1)
- Luxembourg (1)
- Megève (1)
- Milan (2)
- Monaco (1)
- Moscow (2)
- Nice (1)
- Paris (9)
- Orly (4)
- Rome (1)
- Saint-Tropez (1)
- Stockholm (1)
- Versailles (1)
- Zurich (1)
- Bangkok (1)
- Beirut (3)
- Dubai (3)
- Hong Kong (3)
- Istanbul (2)
- Kuala Lumpur (1)
- Kuwait City (2)
- Manila (2)
- Nagoya (1)
- Osaka (2)
- Qatar (1)
- Riyadh (2)
- Seoul (1)
- Singapore (1)
- Tokyo (4)
- Taipei (2)
- Taichung (1)
North and South America
- Beverly Hills (1)
- Los Angeles (1)
- New York City (2)
- Miami (2)
- Bal Harbour (1)
- Panama (1)
- Toronto (1) with more locations planned for 2019.
- Vancouver (2)
- Washington, D.C. (2)