Laduree and the Legacy of the Macaron
On my travels to Paris a number of years ago, while dutifully hitting up museums, I happened to be ignorant enough to miss out on a quintessential Parisian institution. Not only had I never heard of Laduree, that charming shop of pastel macaron dreams, probably single-handedly responsible for bringing the delicate French sweet to the […]
On my travels to Paris a number of years ago, while dutifully hitting up museums, I happened to be ignorant enough to miss out on a quintessential Parisian institution. Not only had I never heard of Laduree, that charming shop of pastel macaron dreams, probably single-handedly responsible for bringing the delicate French sweet to the forefront of the dessert world, but at that point in time I had never even tried one. I have since been initiated, and hopelessly addicted, to the crispy, chewy, creamy, sugary goodness that is the macaron. But since a trip to Paris is sadly not in the cards in the foreseeable future, I was delighted to come upon this exquisite little velvet-covered gem of a cookbook on a recent Barnes and Noble haunt. With pages edged in gold and wrapped up in a mint and lavender gift box reminiscent of the signature macaron packages, Laduree: The Sweet Recipes promises to uncover, for the first time ever, the secrets of the tea shop’s iconic creations.
Laduree’s legacy dates back to 1862, when it began as a humble bakery at the heart of Paris’ Rue Royale. In 1997, owner Louis Ernest Laduree proceeded to open an upscale restaurant and tearoom on the Champs-Elysees, soon followed by locations across Paris and then the globe. Dedicated to creating belles choses, beautiful things, Laduree quickly reached world-class status, becoming an embodiment of the French lifestyle and all things sweet and feminine.
Now, Laduree’s renowned pastry chef Philippe Andrieu finally delivers a collection of the bakery’s 100 most famous creations for sugar lovers seeking a taste of Paris at home, with a classic French assortment of macarons, cakes, pastries, desserts, and beverages. Now, I must admit my first instinct to own the book had little to do with recipes – I simply had to add something this pretty to my cookbook collection, if only to leaf through the satisfyingly glossy pages and swoon over the photographs. Yet while the book is certainly not for the novice cook and most recipes will require some time, patience, and a bit of baking panache, it’s a fantastic resource for earning dinner-party accolades with a true show-stopper – like the raspberry-filled Tarte Passion Framboise, Verbena Ice Cream, or the decadent Intensément Chocolat that will have chocoholics worshipping at your feet. On the more casual side, Vanilla Éclairs, Pistachio Financiers, and of course, the macarons – in traditional flavours such as almond, chocolate, raspberry, or lemon – are definitely worth a try; and with the wedding season ahead, spring is the perfect time to master these dainty treats for bridal and baby showers or even handmade favours.
But even if you have no plans of taking your baking skills beyond Pillsbury cookies or ever owning anything close to a piping bag, I say this is one cookbook you should pick up anyway, if only for the eye candy factor. It will look lovely on the coffee table while making you feel like an effortlessly accomplished French hostess – and no one needs to know the macarons came from the bakery down the street.
Kate Missine is a domestic diva, shopping addict, and worshiper of all things delicious. When she’s not chasing after her toddler son, Kate can be found stirring things up in the kitchen, scouring grocery aisles for strange ingredients, or indulging in much-needed retail therapy. She holds a B.A. in Communications and Publishing and accepts pastries and shoes as currency.
Kate Missine
