LADURÉE MACARON RECIPE WITH CHOCOLATE RASPBERRY GANACHE F ...
Ladurée is the world mecca of macaroons or macarons. Very different than the coconut macaroons many of us are use to in the U.S. These have no coconut at all. Light and fluffy they incite demand that makes sophisticated adults stand in line just to buy them at two Euros a piece. I found the recipe on thenibble.com. Apparently the recipe is also available in the book called Ladurée 'Instants Gourmands'. I haven't tried it yet but made myself post it to make sure it wasn't lost. Yield and servings are a guess.
Total Time 24 hours 8 minutes
Prep Time 24 hours
Cook Time 8 minutes
Yield 24 macarons, 12 serving(s)
Number Of Ingredients 9
Steps:
- For Macarons:.
- Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
- If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
- Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.
- Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
- Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
- With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
- Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
- Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
- Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
- Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
- If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
- Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.
- For Chocolate Raspberry Ganache:.
- Melt chocolate with cream in the top of a double boiler, stirring until smooth. If you don’t have a double boiler, use a metal bowl set over a pot of barely simmering water. The bottom of the bowl should not touch the water.
- When the chocolate is melted into the cream, remove bowl from heat. Add the butter and raspberry extract, stirring until butter is melted.
- Let stand at room temperature until cooled completely and slightly thickened.
Nutrition Facts : Calories 174.7, FatContent 8.3, SaturatedFatContent 2.5, CholesterolContent 11.6, SodiumContent 34.9, CarbohydrateContent 22.1, FiberContent 1.1, SugarContent 20.2, ProteinContent 4.3
LADUREE HOT CHOCOLATE - BIGOVEN.COM
""
Total Time 30 minutes
Prep Time 30 minutes
Yield 2
Number Of Ingredients 4
Steps:
- "In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender - and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy."
Nutrition Facts : Calories 243 calories, FatContent 16.1596486740023 g, CarbohydrateContent 28.2548986138219 g, CholesterolContent 9.29531249407594 mg, FiberContent 2.50893283490432 g, ProteinContent 2.80155979881418 g, SaturatedFatContent 9.52542732093907 g, ServingSize 1 1 Serving (97g), SodiumContent 25.3495463023861 mg, SugarContent 25.7459657789176 g, TransFatContent 0.958919993298263 g
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