Introduction
Ladurée is a French luxury bakery that was founded in 1862. It is best known for its macarons, which are small round cakes made from almond flour, sugar, and egg whites, with a filling of ganache, buttercream, or fruit jam. Macarons have become an iconic French pastry and are popular all over the world. Ladurée has become synonymous with the best quality macarons that are a premium product with a premium price.
The History of Ladurée
Ladurée was founded in Paris by Louis Ernest Ladurée, a miller’s son, in 1862. Originally, Ladurée was a modest bakery that sold pastries and cakes, but it quickly gained popularity, attracting the Parisian high society. In 1871, a fire damaged the bakery, and Ladurée decided to rebuild it as a pastry shop, tea room, and a place where Parisians could socialize. This was the beginning of the modern Ladurée that we know today. The tea room became a place where Parisians could escape the bustle of the city and relax with friends over tea and pastries.
The Rise of Macarons
Macarons were not always a part of Ladurée’s repertoire. It was not until the 1930s that Ladurée introduced macarons to their menu. The macarons became an instant hit, and soon Ladurée was famous for their macarons. The macarons became an emblematic pastry of Ladurée, and they began to experiment with new flavors and packaging. Today, macarons come in an array of colors and flavors, ranging from classic vanilla and chocolate to exotic flavors like rose petal and earl grey tea. Ladurée packages their macarons in elegant pastel-colored boxes, making them a perfect gift for someone special.
The Art of Making Macarons
Making macarons is an art form, and Ladurée is renowned for their expertise in making the perfect macaron. The recipe for macarons is simple, but the process is delicate and requires skill and experience. The ingredients for macarons are almond flour, icing sugar, caster sugar, and egg whites. The first step is to sift the almond flour and icing sugar together and set aside. The egg whites are then whisked until they form soft peaks, at which point the caster sugar is gradually added to the mixture. The mixture is then whisked until it forms stiff peaks, and the almond flour mixture is carefully folded into the egg whites. The mixture is then piped onto baking paper and left to rest for around 30 minutes. The macarons are then baked at a low temperature for around 12 minutes. Once the macarons are baked, they are filled with ganache or buttercream.
The Secret to Ladurée’s Macarons
Ladurée’s macarons are known for their delicate texture and intense flavor. There are several secrets to making the perfect Ladurée macaron. Firstly, the almond flour used must be of the highest quality, and the sugar must be sifted several times to ensure a smooth texture. Next, the egg whites must be whisked to perfection, and the mixture must be folded just enough to create a uniform texture. Finally, the macarons must be baked at a low temperature for a short time to retain their soft texture.
