This is how Ladurée makes its world-famous macarons using a recipe that’s been around over century

This is how the lottery pastry lab in paris makes its macaron fresh every day. At the moral g pastry lab chefs make 3 200 macaroon a day using a recipe that hasn’t changed since the cookie’s, invention in the late 1800s.

It all starts with california almonds. We make the shells, so the macaron shells out of almonds whole almonds that we use that we grind ourselves with icing sugar and then an italian meringue, egg, whites and sugar syrup, and this is then baked for about 20 minutes.

Apart from that, we make the filling which can be a jam, a chocolate, ganache or a caramel, and then we fill the macaron with that filling. Then they rest for about 8 hours to 24 hours to get that nice soft texture and then we ship them to the stores.

Source : Youtube


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