When I came across the golden-edged Ladurée Sucré recipe book in Anthropologie, I was sold in all of 5 seconds. Anyone who knows me knows that I am a sucker for aesthetics & design, and this was the most beautiful recipe book I’ve come across – to top it all off, this book holds the recipes for Ladurée macarons! The crown jewel of macarons! I’m not at all exaggerating – swing by their store the next time you’re in New York City, and you’ll find the treats there live up to their reputation.
Unfortunately, the recipe steps were too vague for a first-timer like me. My macaron shells had no feet, they were too round, and they cracked at the top. So I tried other recipes and watched videos (this and this really helped). Turns out that the secret to macarons is not so much the ingredients, but the folding technique. Anyway, here is my final recipe & directions – it’s around 80% true to the Ladurée recipe. If this is your first time, I’d recommend trying this out with a small sample, i.e. dividing everything by 6 (using just 1 egg white).