Money can't buy you happiness, but it can buy you an endless supply of macarons and thats practically the same thing... Unless of course you live in a little country where the closest Ladurée shop is 2 hours by flight away. But fear not, for now you can create your own happiness right in your kitchen. This beautiful cookbook from Ladurée tells you exactly how with pretty pictures and cute fonts.
Do I think this recipe book is overpriced? Absolutely. But if you are interested in making the perfect macarons from heaven, then you really want to check out this book. Macarons are all about the details and the perfect ratios, and in my younger days (as in before I acquired the book) I spent many a times figuring out just the right amount of ingredients. I think that I've pretty much perfected it, but these professional Ladurée recipes are not too shabby either - though I am biased towards my own.

The book is separated into some different categories like The Classics, Exclusives, The Winter Aromas, Chocolate and many more. Then you also get a recipe on how to make the plain macarons. But what I am really excited about is that they have some of my absolute favourite flavours like Marie Antoinette Tea, Pétale de Rose and plain Vanilla. 

I really want to share with you this amazing recipe for the vanilla macarons. Keep in mind that this makes a huge quantity of macarons (about 100 shells) which is no problem in my house, but yeah, just keep that in mind. And notice that the results may vary according to which type of oven you use.

Ladurées Vanilla Macarons

The shells
2.5 cups + 1 tbsp (260 g) almond flour
2 cups + 1 tbsp (250 g) confectioner's sugar
2 tbsp (5 g) vanilla powder
6.5 egg whites at room temperature
1 cup + 1 tbsp (210 g) castor sugar

The Vanilla Cream
1 Madagascar vanilla bean
2/3 cup (160 ml) + 3 tbsp (45 ml) heavy cream
4.5 tsp (15 g) corn starch (flour)
1/2 cup (100 g) castor sugar
3.5 oz (100 g) white chocolate, coarsely chopped
7.5 tbsp (110 g) unsalted butter, softened

The Vanilla cream
Make the vanilla cream filling before making the shells, the day before. Scrape the seeds from the vanilla bean into the 2/3 cup (160) ml of cream, add the bean and infuse overnight.

The following day, in a separate bowl, whisk the remaining cream into the cornstarch until smooth. Remove the vanilla bean from the cream. Pour the infused cream into a small saucepan, stir in the sugar and heat until simmering. Vigorously whisk the simmering liquid into the corn starch mixture until smooth. Return it to the saucepan and whisk continuously overlow heat for about 30 seconds until thickened and smooth. Then pour into a bowl.

Use a spatula and little by little, gently stir the chocolate into the hot cream. Pour into a food processor when the temperature of the preparation cools to 113 F (45 C). Gradually add the butter and process until the filling is smooth and creamy. Pour into a gratin dish and cover with plastic wrap placing it directly on the vanilla cream; refrigerate for 2 hours until firm enough to be piped.

The Shells
Preheat the oven to 300 F (150 C)

Combine the almond flour, confectioner's sugar and vanilla powder into a food processor. Pulse to a fine powder and then sift. 

In a clean, dry bowl, gently wish the 6 egg whites to a foam. Add a third of the sugar; wish for about 1 minute until dissolved. Add half the remaining sugar; continue whisking for 1 minute. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form (Allie's tip: Take the bowl with the egg whites and pour it over your head. If it stays in the bowl, then it's perfect + the added bonus of freaking out your friends)

Using a spatula, gently fold the sifted almond-sugar-vanilla mixture into the whisked egg whites. In a small bowl, whisk the 1/2 egg white until frothy; stir into the vanilla macaron shell batter (This makes it more soft and moist)

Spoon the batter into a piping bag fitted with a plain tip. (Allie's tip: you can also use a freezing bag to pipe with. And remember, always cut the smaller rather than bigger) Cover a baking sheet with parchment paper and pipe small, well spaced 1.5 inch (3-4 cm) rounds of batter onto it (Pipe a little bit of the batter on the corners of your baking sheet to hold down the parchment) Lightly tap the baking sheet on the work k surface to spread the rounds. Set aside uncovered tor at least 10 minutes to allow a crust to form.

Bake the shells for 14-15 minutes (on the middle rack)

Combine the two
Spoon the vanilla cream into a piping bag. Pipe a mound of filling on the flat side of the shell and hamburger it with another shell. Refrigerate the macarons for a minimum of 12 hours before serving (or just eat it all)

The plate and enjoy! 

I'm very excited to make a few different flavours for our annual christmas cookie baking extravaganza. Perfect as a wallet-friendly christmas present! And your friends will love you for it. Especially if you live in a little isolated obscure country without deliciousness like Denmark ^^ 

XoXo,
Allie <3