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| 864 Madison Avenue, New York City |
If you can't make it to Paris or New York for a delectable taste, you can still find out by baking a batch in your very own kitchen. Laduree's master patissier, Philippe Andrieu, shared his coveted recipe with a British newspaper ... and surprisingly, it consists of just a few simple ingredients. Here is the basic recipe:
Ingredients:
2 cups [480 g] confectioners sugar
1 ½ cups [280g] finely ground almonds
7 egg whites
Several drops of food coloring gel [You can use the liquid -- it's a bit weaker and runnier than the gel coloring.]
Plus ...
I always add 2 teaspoons of real vanilla.
Directions:
1. Put the confectioners sugar [which the British call icing sugar] and ground almonds in a food processor and mix together into a fine powder, then sift to remove any lumps.
2. In a mixing bowl, beat the egg whites, adding the food coloring.
3. Pour the dry ingredients into the wet ingredients, a portion at a time, thoroughly whisking until you get a smooth uniform, thickish batter.
4. Fill a container, or plastic bag possessing a nozzle with the macaroon batter.
5. Squeeze out a portion the size of an American silver dollar [about 1 inch, or 3 centimeters wide] onto a greased, or parchment lined cookie sheet. Eyeball the amount. They are small, rich cookies.
6. Bake for 7 to 10 minutes at 300 degrees F [180C]. Make sure the centers of the macaroons are done, and if necessary, bake a few minutes longer. Watch and check.7. Let the macaroons cool, then sandwich a pair with a filling of your choice: raspberry preserves, or Nutella, or butter cream, or whipped cream.
After you crack the basic recipe, you can make fancy flavors like the ones sold at Laduree by adding (1) pistachio paste [and green food coloring], (2) raspberry paste [red], (3) chocolate [use dark baking chocolate] or (4) salted caramel [a light brown]. The macaroons taste even better a day or so later. Ooh, La La!
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