Ladurée Macarons

Front cover image

Recipes by Vincent Lemains, Photography by Antonin Bonnet

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hardcover, boxed, full trade non-returnable
Editions du Chêne
Territory: USA & Canada
Size: 7 in x 7.25 in
Pages: 320
Illustrations: 220 color
New Title

RRP $39.95

  • The legendary Ladurée macaron is finally unveiled: recipes for all eighty flavors from the famous brand that created the macaron
  • Bright, colorful packaging and add-on poster enclosed with 101 full-color photographs of the Ladurée macarons
  • The Ladurée series has sold over 350,000 copies in 9 languages; Macarons are their most iconic product

In the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavorful ganache. Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that's crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavors. Each year the palette of flavors and colors grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.

This book presents, for the first time, each of the eighty Ladurée macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home.At the end of the book there is a practical, step-by-step section to show exactly how Ladurée's chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.

Contents: Introduction: A little history of the macaron; 80 Macarons: flavour by flavour, a trend book, inspirations and recipes for each; 1. Classic macarons (vanilla, café, chocolate, lemon etc); 2. Nomad macarons (created for specific destinations); 3. Festive macarons (Christmas, Easter etc); 4. Precious macarons (gold, silver, copper etc); 5. Incredible macarons (violet, lemon-lime etc); 6. Designer's macarons (berry for Christian Lacroix, fig-date for Christian Louboutin, rose-ginger for John Galliano, bubble-gum for Alber Elbaz etc); Step-by-step photographs and instructions for making the biscuits and ganache fillings at home.

Vincent Lemain has been the Chef of Pastry Creation at Ladurée since April 2011. Twice a year, following the seasons and like fashion designers do, he imagines new flavors and colors for the religieuses, the Saint-Honorés, the macarons and shares them with all the customers of Ladurée the world over. Antonin Bonnet is a still-life photographer. He has worked for the Grande Epicerie de Paris, Dior, Chloé, Dyptique, Bernardaud - and Ladurée.

Also available:
Ladurée: The Sweet Recipes ISBN 9782812304439
Ladurée: The Savory Recipes ISBN 9782812304583
Ladurée: Entertaining ISBN 9782812306235
Ladurée: Decoration & Inspiration ISBN 9782812309236
Ladurée Perpetual Almanac ISBN 9782812307126
Ladurée Chocolate ISBN 9782812310713