Friday, July 4, 2008

~Love in the Macaron

The story of the Macaroon
These small, round cakes, crisp on the outside, smooth and soft in the middle, are the most famous creation of Ladurée. The story of the Ladurée macaroon starts with Pierre Desfontaines, distant cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaroon shells and joining them with a delicious ganache filling. The way of making them has never changed since that time. These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s "laboratory". The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique "know-how", essential to the making of such a delicacy. Once cooked and filled, the macaroons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.Macaroons come in two sizes: the mini-macaroon or "gerbet" and full-size macaroons.With each new season, Ladurée pays tribute to this its most famous creation by creating a new flavour.The existing range of macaroons is always the starting point when a new one is created, as the variety of colours is as important as the range of flavours and a vital part of their appeal.
The new flavour for summer:
Macaroon “Cédrat”.

Flavours that are permanently available:
Chocolate, Dark chocolate, Vanilla, Coffee, Rose petal, Pistachio, Salted butter Caramel, Cherry amaretto, Raspberry, Orange blossom, Liquorice.

Seasonal flavours :
Lemon, Praline, Ice mint, Coconut, Chestnut, Grenadine.

Special & temporary creations:
Java Pepper - Apricot Ginger - Muscovado - Candyfloss - Havana - White amber - Indian Rose - Aniseed - Champagne - Orange Saffron - Lily-of-the-valley - Strawberry Poppy - Gingerbread - Rosanis

http://www.laduree.fr/public_en/produits/macarons_accueil.htm

1 comments:

~Steph said...

I'm hungry now. These would look so cute at my wedding.