Maison Laduree
To start with, everything begins with whole peeled almonds from California, the world’s almond sanctuary. They are mixed with glace sugar. At the same time, we beat egg whites until they are stiff and add natural colourings to give the macaroons their subtle shades. Because colour, as well as taste, is an essential point. An attractive colour definitely makes the mouth water. The colouring is incorporated at this point in the recipe because that means it is perfectly distributed.
An Italian meringue is then made: the syrup (mixture of water and caster sugar) is raised to a temperature of 120ºC before it is poured on to the beaten egg whites. At Ladurée, the meringues are always made in the Italian style because gives them a shiny appearance. When they come out of the oven the shells are nice and shiny. Then comes the stage of mixing almond powder and sugar and adding it to the meringue. The paste is ready.
RECOMMENDED ACCESS: NORTH CAR PARK
An Italian meringue is then made: the syrup (mixture of water and caster sugar) is raised to a temperature of 120ºC before it is poured on to the beaten egg whites. At Ladurée, the meringues are always made in the Italian style because gives them a shiny appearance. When they come out of the oven the shells are nice and shiny. Then comes the stage of mixing almond powder and sugar and adding it to the meringue. The paste is ready.
RECOMMENDED ACCESS: NORTH CAR PARK