A while ago I brought myself a present in the form of Laduree Sucre: The recipes. I brought it as a fivlous purchase, it was in a box and I had heard that Laduree was one of the famous patieries from France that were known for their macroon as someone that has tried to master the macaron when I saw the book and has a book voucher it was a no brainer.
I used the raspberry macaron for the shells, they are just plain macaron shells and then I used the ganache from the chocolate cake recipe.
What would I say about the recipe? The ganache is amazing, so tasty, I was unsure about adding butter to the chocolate and cream but it does make it tasty, although try not to think how much fat is going into it….
The macarons, I think came out okish? I always seem to get some cracked tops and just general strange shapes, I have no idea how people make perfect ones (unless they discard the ones that aren’t perfect)
The other thing I would say is that make sure you leave the ganache in the fridge for at least an hour like the recipe says, else it will be too runny and just ooze out everywhere (notice the random blobs of ganache in the above photo)
I also used milk chocolate (Milka to be exact for no other reason that it was £1 in Morrions) instead of dark chocolate as sometimes I find that a really dark chocolate makes the ganache too bitter.
For the shells, make sure that you add plenty of colouring, I actually used a red food colouring but it came out really pale pink, I will have to add more next time or look into getting some of the gel colours (I used a Dr Odker food colouring)