I was recently lucky enough to get some macarons courtesy of Essayer.co and they were delish!! Check out her website here (http://essayer.co/blog) and enjoy this recipe below!
When I was in Paris a couple of summers ago, I made sure to stop inside the
Laduree bakery on the Champs-Elysees to get an assortment of macarons. The macarons were the prettiest I’ve seen. And they were delicious. Going there is a must-do when in Paris. It’s like getting Garrett’s popcorn when in Chicago–you just have to, even if there is a long line.
I was so excited to find that the Laduree recipe book is for sale on Amazon.com for about $35.00. It is definitely worth ordering if you like macarons or if you know someone who does. First of all, the book is so artistic. It would make a lovely addition to any cookbook collection. But most importantly, it is a wonderfully comprehensive collection of most of the delicious flavors of macaron shells and fillings sold by Laduree. There are so many flavor combinations that I look forward to trying.
This weekend, I decided to start with the pistachio macaron with pistachio filling. They turned out great! The main difference from the classic macaron shell recipe that I have posted on this site, is that a portion of the almond flour is substituted with pistachio flour–the recipe calls for 190 grams of almond flour and 85 grams of pistachio flour (combined with 250 grams of confectioners sugar). Also, this Laduree recipe uses 6.5 egg whites as opposed to 4, so there is a little more batter (and more cookies) with this recipe.
The recipe for the macaron filling was similar to the Italian buttercream I typically make for macarons, but instead of whipping egg whites into a meringue like I do, Laduree’s recipe tells you to use 3 egg yolks. I was initially concerned that it would be denser and heavier. But I ended up loving this icing recipe! I definitely recommend making it.
One final crucial tip: put your macarons in the freezer for 12-24 hours before eating them. You would not believe the difference in taste between a freshly baked and assembled macaron and one that has been frozen. It is striking. So, allowing time for flavor maturation when making any macaron is a must.
Here is the recipe for the Laduree pistachio macaron filling:
200 grams of sugar
3 Tbsp. of water
3 egg yolks
9 oz. butter, softened
4 1/2 tsp. of pistachio paste (I found this on Amazon.com).
Whip the eggs yolks in a mixer with a whisk attachment. Pour the sugar into a saucepan, and pour the water on top of it. Mix slightly so that the two are combined, but then leave it be. Heat the sugar-water mixture on the stove until it reaches 250 degrees. (You will need a candy thermometer).
Once the sugar is heated, pour it slowly down the side of the mixing bowl into the yolks, and turn the speed of the mixer to the highest speed. It will gradually cool down as the mixer whisks air into the mixture. When it reaches 140 degrees, you can start to add in the butter, a tablespoon at a time. After the butter is incorporated, it should be fluffy and smooth. You can add in the pistachio paste and food coloring to your desired tint at this time. Mix it just until incorporated.
Scoop into an 18-inch piping bag fitted with a #10 or #12 tip, and pipe into a circle on half of the macaron shells.
