Say I Love you with Ladurée Valentine’s “Amour Toujours” collection 
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Oman
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- Macarons
- Sweets
- Savoury
- Fragrances
- Teas
MAKING MACARONS
SWEET KNOW-HOW
So it all begins with whole blanched almonds from California – the world center for almonds – that are ground and mixed with confectioner’s sugar. Egg whites are whisked until peaks form and natural food colourings are added to give the macarons their subtle colours. (The colour is mixed in at this point so that it is perfectly uniform.) As much as taste, colour is essential.
Then an Italian meringue is made by heating a mixture of water and caster sugar to 120°C (248°F) and pouring it into the beaten egg whites. At Ladurée it’s always an Italian meringue because it gives the finished macarons their glossy appearance. (You can see this when the macaron shells come out of the oven all shiny.) Then the mix of ground almonds and sugar is added to the meringue, and the macaron mix (or appareil as it’s known in French) is ready.
SWEET
SWEET KNOW-HOW
So it all begins with whole blanched almonds from California – the world center for almonds – that are ground and mixed with confectioner’s sugar. Egg whites are whisked until peaks form and natural food colourings are added to give the macarons their subtle colours. (The colour is mixed in at this point so that it is perfectly uniform.) As much as taste, colour is essential.
Then an Italian meringue is made by heating a mixture of water and caster sugar to 120°C (248°F) and pouring it into the beaten egg whites. At Ladurée it’s always an Italian meringue because it gives the finished macarons their glossy appearance. (You can see this when the macaron shells come out of the oven all shiny.) Then the mix of ground almonds and sugar is added to the meringue, and the macaron mix (or appareil as it’s known in French) is ready.