Laduree Macarons Recipe
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One question I always get from my followers is which recipe is better for making macarons. I have to say it is not the recipe, it is the technique and understanding the whole process of making macarons. I have different recipes on my blog using different meringues to make macaron shells, even the no-rest method. I want to share the Ladurée Macarons Recipe from the book that I recently received. Ladurée Macaron’s book is available to purchase everywhere. I recommend reading instructions before baking, as there is a step that you don’t want to miss.
Table of Contents
Why You’ll Love This Recipe
- This is a classic recipe that is shared by Ladurée in his book. Check also Pierre Herme Macarons recipe.
- The recipe includes only four ingredients, like the Antonio Bachour Recipe.
- This basic recipe will let you create different flavors and shapes of macaron shells. Try Carrot Shaped or Egg Shaped Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar are used in this recipe.
- Egg: Egg white at room temperature.
- Color: Use water-based food coloring.
Steps for Laduree Macarons Recipe
Step One: Sift together almond flour and powdered sugar. In the book, it said that you need to pulse almond flour and powdered sugar in a food processor. I personally think that there is no need for a food processor. As long as you use store-bought almond flour, sifting once or twice is enough.
Step Two: In the mixing bowl stand mixer, whisk 6 egg whites until foamy. Add a third of the sugar and whisk for about 1 minute until dissolved. Then add half of the remaining sugar and whisk for 1 minute. After that, add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. Add food coloring.
Step Tree: Using a spatula, gently fold the sifted almond flour with powdered sugar into the whisked egg white.
Step Four: In the small bowl, whisk 1/2 egg white until frothy, then stir it into the almond macaroni shells batter to moisten and soften it.
Step Five: Place the baking mat on a baking tray. Transfer the batter into a pastry bag with a round tip and pipe macaron shells. Lightly top the baking tray to spread the shells. Let the tray rest on the work surface to allow a crust to form.
Step Six: Preheat oven to 300°F (150°C). Bake the shells for 14-15 minutes. Baking time and the temperature may be different, depending on your oven.
Step Seven: Remove the baking tray from the oven and let it cool. After that, pair macaron shells of similar size and fill them with your favorite filling.
Expert Tips
- Weigh all ingredients using a kitchen scale. This is important, as 5-10 grams can affect the final result.
- Bake in preheated oven.
- Read all instructions a few times, before starting baking.
- Get all tools and equipment ready.
Recipe FAQs
There are a few reasons for that, the most common are a stable meringue, incorrect folding technique, or a wrong oven temperature.
Yes, macarons are gluten-free cookies.
This happens if the macaron shells have not had enough time to rest before baking.
The most common reasons are piping technique, an uneven baking pan, or a fan in the oven.
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Recipe
Laduree Macarons Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 pastry bag
- 1 round pipping tip
- 3 baking macarons mat
Ingredients
Laduree Macarons Recipe
- 275 gr almond flour
- 250 gr powdered sugar
- 215 gr egg whites room temperature (6 and 1/2 egg whites)
- 210 gr white granulated sugar
Instructions
How to Make Laduree Macarons
- Sift together almond flour and powdered sugar. In the book it said that you need to pulse almond flour and powdered sugar in a food processor. I personally think, that there is no need for food processor. As long as you use store bough almond flour, sifting ones or twice is enough.
- In the mixing bowl stand mixer whisk 6 egg whites until foamy. Add a third of the sugar and whisk for about 1 minute until dissolved. Then add half of the remaining sugar and whisk for 1 minute. After that add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. Add food coloring.
- Using spatula, gently fold the sifted almond flour with powdered sugar into whisked egg white.
- In the small bowl whisk 1/2 egg white until frothy, then stir into the almond macaroni shells batter to moisten and soften it.
- Place baking mat on baking tray. Transfer the batter into piping bag with round tip and pipe macaron shells. Lightly top the baking tray to spread the shells. Let the tray to rest on the work surface to allow a crust to form.
- Preheat oven to 300°F (150 °C). Bake the shells for 14-15 minutes.
- Remove the baking tray from the oven and let it cool. After that pair macaron shells with similar size and fill them with your favorite filling.