Laduree recipe

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Magnificent Macarons These Parisian treats romance with glorious color, form, and flavor—but they’re famously finicky. Here’s the path to success.  I was a Grand Diplôme student at Le Cordon Bleu in Paris when I first tried (and failed) at making macarons (mah-kah-ROHNS). For more than a century, these dainty confections of two almond meringues sandwiched around a luscious filling were sold only in patisseries. Then, in the 1990s, chef Pierre Hermé ignited a global frenzy over the…

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pink macaroons are lined up on a plate with the words baking macaroons

How to make macarons with just a few simple ingredients, and a few basic steps. You and your kids will be so proud of how incredible these look and taste!

pink and white macaroons are on a plate

Yes, I have a love affair with rosewater. I love it with dessert especially for meringue kind of dessert. It is also best with macarons. Rosewater flavour is one of S’ favourite. Delicate floral flavour goes well with delicate texture of macarons. I made rosewater macaron before with rosewater flavoured white chocolate ganache which was aromatic and lovely. I had Rose Macaron from Laduree when I was in Tokyo last year and loved the flavor. Its filling was light and subtle, which, I think was…

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