Monday, March 9, 2015

Orange Blossom Macarons Recipe like Laduree

I have been back in the kitchen baking macarons.  I have been longing to try Laduree's famous orange blossom macarons, but I just couldn't wait until my trip to Paris in April.  So I attempted to bake them at home!
Orange Blossom Macaron recipe
The result? DELICIOUSNESS!  I was unsure if I would like them since I don't really like rose flavored things... but the orange blossom flavor is just as if I walked through the orange grove around the block with my mouth open and ate the smell.

No surprise that the blogger of a blog with the name of peonies and orange blossoms likes, well, orange blossom macarons!


Materials needed:
  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)
Laduree Orange Blossom Macaron recipe
Laduree Macaron shell Recipe (from Ladurée Macarons)
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 they stick to the paper, they aren’t cool yet. Or you undercooked them.


Laduree Orange Blossom Cream Filling

4 tbsp (60 mL) orange blossom water (you can get it: buy here)
4 1/2 tsp (15 g) corn starch
2/3 cup (160mL) heavy cream
1/2 cup (100g) granulated sugar
3 1/2 ounces (100g) white chocolate, coarsely chopped 
7 1/2 tbsp (110g) softened butter
1 drop green food coloring

Directions



  1. Whisk the 3 tbsp (45mL) of the orange blossom water into the cornstarch.
  2. Combine the cream and sugar in a saucepan and heat until simmering.  Whisk the simmering liquid into the cornstarch mixture.  Then return it to the saucepan, continuing to whisk over low heat for 30 seconds until thickened and smooth.  Pour into a bowl.
  3. Use a spatula and little by little stir in the chocolate into the hot cream.
  4. Now pour into a food processor until it cools slightly
  5. Add the butter gradually, the remaining orange blossom water, food coloring and process until smooth and creamy.
  6. Pour into a dish, cover with plastic cling wrap and plate it directly onto the cream.  Refrigerate for at least 2 hours until firm enough to be piped.
  7. Spoon the orange blossom cream into a piping bag and pipe into the remains shells.
  8. Refrigerate the macarons in an air-tight container for at least 12 hours before serving. This allows the "macaronnage" to occur and makes the cookie super yummy.  If you eat it immediately it's really good, if you wait 12 hours... perfection!
Orange Blossom Macaron Recipe
Check out my amazon store to get all of your supplies needed for baking Macarons and Madeleines!

15 comments:

  1. These look delicious! I bet they smell wonderful. Thanks so much for sharing the recipe. Have a great week.

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    Replies
    1. They smell and taste just like orange blossoms!

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  2. Yum! These look delicious and are so impressive! I have a macaron kit buried somewhere in my kitchen, but I've always been too intimidated to try.

    Allie | Happilyhanson.com

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    Replies
    1. I was intimidated and my first batches didn't look so pretty (as you can see by some old pics on my blog).... But despite looking bad they tasted good so I just kept practicing! You can do it!

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  3. Hi! Stopping by from the Creative Ways link party. Your macarons look so perfect -- smooth top and perfect feet! Thank you for sharing this!

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    Replies
    1. Thank you! It took a few fails until I managed to get the feet right!

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  4. For a first time, those macarons came out perfect...they have to be delicious, orange is my favorite flavor for desserts!

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  5. I pinned this recipe. Macrons have been on my to-do list for so long. I am just trying to work up the nerve to give them a try. So glad you give the weight - I can hardly follow a recipe anymore that say cups. I think Americans think cups are convenient, but you can be off by a lot. I think this causes more fails than we knew.

    Madonna

    ReplyDelete
    Replies
    1. I agree. I have a hard time doing recipes without weight as well... And I think the conversion causes lots of mistakes, especially with the flour. Work up the nerve and give it a try... All of my fails still tasted good!

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  6. You did a great job making these. They look so delicate. Thanks for sharing at Home Sweet Home!
    Sherry

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  7. yum thanks for this! I need to try macarons again - not good at baking this particular pastry AT ALL lol.

    ReplyDelete
    Replies
    1. Practice makes perfect! Don't give up, it's worth the effort!

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  8. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature next Tuesday xo

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  9. Pretty and sure to be delish too. Thank you for sharing at the Thursday Favorite Things blog hop. Watch fro your feature on Tuesday xo

    ReplyDelete