LADUREE MACARONS NYC RECIPES

Steps:

• Start by making the raspberry jam. In one bowl, combine the sugar and the pectin. Purée the raspberries and transfer them to a medium-sized pan. Heat the puréed fruit over low heat just until slightly warm, then add the sugar and the pectin mixture and the juice from half a lemon. Bring to a boil and cook for two minutes. Transfer the jam to a bowl, cover, and leave to cool, then place in the refrigerator so it can chill.
• Before proceeding to make the macarons, set the oven to preheat to 150°C/300°F.
• Combine the sugar and the ground almonds, then sift them through a sifter until the mixture is fine and contains no lumps.
• Separately, in a large bowl, whisk the egg whites until foamy, then set the mixer on medium speed, and slowly add the granulated sugar. Once the sugar has dissolved, up the speed to medium-high, and whisk the egg whites until thick and shiny. Then, add the food coloring and whisk only until incorporated.
• Using a spatula, fold the sugar and almond mixture into the meringue in thirds until everything is blended, making sure not to overbeat.
• Line 7 half sheet (18x13 inch/45x33 cm) baking trays with parchment paper.
• Transfer the batter into a piping bag fitted with a 10 mm (1/3-inch) plain tip. The batter will remain stable while in the bag.
• Pipe 3-4 cm (1-1.5 inches) in diameter macarons onto a single half sheet tray lined with parchment paper, taking care there is enough space between each. Do not pipe all the macarons at once. Let the piped macarons rest for 10-15 minutes.
• Bake in the preheated oven for 15 minutes. To check the doneness, test one macaron by breaking it open to see if the insides have set. If they are still moist or molten, bake the macarons for 1-5 minutes more.
• Once baked, remove from the oven and let cool completely while still on the baking tray.
• Then, repeat the steps 8, 9, and 10 until you’re out of the macaron batter.
• To assemble, glue two macarons together with a dollop of jam; keep the finished macarons in an airtight container.
• For the macarons to ripen, refrigerate them for at least 24 hours, and before serving, bring them to room temperature.

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.