Ladurées Raspberry Flavored Macarons Recipes

LADURéE'S RASPBERRY-FLAVORED MACARONS

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/45x33cm) 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 (pipe another tray of macarons once these are baked!). 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 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.

LADURéE MACARON RECIPE WITH CHOCOLATE RASPBERRY GANACHE F

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.

LADUREE CHOCOLATE MACARONS

Steps:

• -Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder -Place the eggwhites in the powder. Beat rapidly and delicately (you can tell this is french, right?)with a wooden spoon to obtain a homogenous mixture -With a wooden spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid. -Using a parchment bag with about a 1cm tip (as you would for icing), squeeze the small macarons on wax paper. -cook for 11-12 minutes in the oven at 180 degrees on a baking sheet, leaving the door slightly ajar. (I'm not sure what they are called but you should use a sheet that is insulated with an inner air layer) -remove from the oven and with the aide of a glass, slip some water between the wax paper and the baking sheet while gently lifting off the macarons. The water vapor will allow them to release from the paper when they cool. -Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. The original doesn't say to mix, but I'm assuming you need to blend to make the ganache. -garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together. -Advice: Let the macarons chill in the refrigerator for 24 hours before eating (if you have the will, it is REALLY worth it!) This recipe is really delicate, but incredibly delicious! Recipe credit Ph. Andrieu (Laduree) translated by Gerri Davis IMAGE: http://pechesmignons.canalblog.com/images/t-Ladur_e_macarons1.jpg