- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
Laduree Macarons Recipe - FOR A PRINTABLE RECIPE CLICK HERE
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
For the orange cream filling, I've adapted the lemon macaron recipe from Laduree's Sucre Book.
- 160g granulated sugar
- zest of 1 lemon, grated (approx. 5 grams)
- 5g cornstarch (cornflour)
- 3 eggs
- 110mL orange juice
- 235g butter, softened
**Prepare the orange cream one day in advance.
1. In a bowl, mix together the sugar and orange zest. Then add the cornstarch.
2. Add the eggs one at a time and then the orange juice.
3. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.
4. Remove from heat. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit).
5. Add the softened butter.
6. In a blender or food processor, blend the butter and cream together until mixed.
7. Keep in airtight container for minimum of 12 hours so that the cream may become firm.
8. Add to the macaron shells. Let macarons sit in the fridge for at least 1 day until serving. It will taste better this way, I promise!!
- Use fresh squeezed orange juice. If you can't squeeze it yourself, then get a really good store brand like Simply Orange.
- Do NOT use frozen orange juice.
- Let the macarons sit in the fridge for at least 1 day.
|the orange cream|
For my favorite product recommendations for making such delicate cookies, check out my amazon store
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Written at http://peoniesandorangeblossoms.blogspot.com