Description
Book SynopsisIn the middle of the 20th century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavourful ganache. Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that's crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.
This book presents each of the 80 Ladurée macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Ladurée's chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.
Trade Review"A macaron lover and baker would appreciate and exploit what fills its pages. Chapters according to categories of the treats, like the Classics, and Winter Aromas, show and describe scores of varieties, when they were created and suggested servings." - New York Times
Table of ContentsIntroduction: A little history of the macaron; 80 Macarons: flavour by flavour, a trend book, inspirations and recipes for each; 1. Classic macarons (vanilla, café, chocolate, lemon etc); 2. Nomad macarons (created for specific destinations); 3. Festive macarons (Christmas, Easter etc); 4. Precious macarons (gold, silver, copper etc); 5. Incredible macarons (violet, lemon-lime etc); 6. Designer's macarons (berry for Christian Lacroix, fig-date for Christian Louboutin, rose-ginger for John Galliano, bubble-gum for Alber Elbaz etc); Step-by-step photographs and instructions for making the biscuits and ganache fillings at home.
