Ladurée Macaron | At Last


If you are a loyal reader, you have read of my love of macarons and macaron recipe trials here, so you can bet I was over the moon when I found myself in Paris a few weeks ago and standing across the street from Ladurée…yes, just feet from the world-renowned Ladurée macaron. And let me just say, the chandeliers, pretty pastels, beautiful packaging, and mouth water treats were enough to call it a day and set up shop inside the store, but the actual treats were enough to make me dream of moving to France to work as a Ladurée baker!

As far as setting up shop inside the store, that is exactly what we did. No joke. We spent so long deciding which treats to buy and taking in all the decor that my Dad managed to find a cafe and grab a beer while us girls “ooooh’ed” and “ahhhh’ed” over the treats.  Every inch of the store was covered in design inspiration and no detail was left untouched. You know a shop is doing something right, when there is a security guard in a cookie store! Obviously, said security guard did not permit pictures, so I did my best to capture Ladurée at it’s best. I picked up a few more of these delicious treats at the Paris airport and brought them home, so Ryan could get a little taste of France and we froze the rest in hopes of savoring every last crumb in the weeks to come.

xoxo

They’re baaaack…..and yummy as ever!

These macarons seem to be the fan favorite thus far! Annie Rigg says it best, “Salted caramel seems to be the flavor of the moment, and the combination works like a dream sandwiched in the middle of macarons.” Good thing the recipe only makes about 20 cookies because these things are dangerous to have around the house!

Salted Caramel Macaron
source: Annie Rigg’s, Macarons

For the macaron:
200g confectioners’ sugar
100g ground almond
120-125g egg whites {aged for at least 24 hours}
a pinch of salt
40g super fine sugar
a piping bag, fitted with a 1/2″ nozzle tip
2 baking sheets, lined with non-stick baking parchment
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To make the macaron:
Follow macaron directions from the original post.
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For the salted caramel filling:
75g caster/superfine sugar
2 tbsp water
75g light brown sugar
50g {1/4 cup} unsalted butter
100ml {1/2 cup} heavy cream
1/2 teaspoon sea salt flakes
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To make the caramel filling:
To make the filling, put the caster/superfine sugar and 2 tablespoons water in a small saucepan over low heat and let sugar dissolve completely. Bring to a boil, then cook until the syrup turns to an amber-colored caramel. Remove from the heat and add the brown sugar, butter, and cream (all at room temperature). Stir to dissolve, then return to the low heat and simmer for 3-4 minutes, until the caramel has thickened and will coat the back of a spoon. Remove from the heat, add the salt, pour into a bowl and leave until completely cold and thick.
Spread or pipe the filling in over half the macaron shells and sandwich with the other half.