We love a sweet treat here in the SHEmazing! office, from unicorn cake pops to Christmas bagels, we rarely meet a confectionery treat we wouldn't try.
Which is why when we stumbled upon these Disney macaroons on Instagram, we knew our lives were complete.
The epitome of cuteness, these treats inspired by our favourite childhood tales are making us seriously nostalgic for our old VCR machine.
Unfortunately you wont find these macaroon morsels in Ladurée any time soon, as these treats are currently only being created in speciality bakeries the world over.
From Disney princesses and princes to anthropomorphic animals, the Disney macaroon trend left no characters out.
Here's some of our FAVES:
When Ladurée opened its concession stand in Brown Thomas, it's fair to say we all went wild for the French pastry.
Well, now you're about to get a whole lot more of macaroon-loving in your life as the Parisian store is opening a new tea room on South William Street.
The franchise is to be operated by businessman John Collins who has taken over the lease of the high-profile premises, which was previously a café called Meet and Meat.
A private investor recently bought the building for a massive €2m, which was well above the original €1.4m asking price. What recession, right?!
Ladurée first opened its doors in Paris in 1862 and only in the past few years has opened concessions in Dublin and London.
Chairman of Ladurée, David Holden thinks that the new shop will do well because its clearly loved by the Irish customer.
“Our new retail store and tea room gives us an opportunity to build an even closer relationship with Ladurée customers. Our intention is to bring a lot more of what the Ladurée brand can offer to Ireland.”
The first phase of the business will offer its signature collection of macaroons in their fancy packaging. In January the shop will open its tea rooms where a company chef will offer a menu of sweet treats as well as savoury dishes.
What better way to make the most of warm days ahead, then with some chocolate mint macaroons. The recipe for this French treat may be long, but the results are worth it.
What you’ll need:
- 165g almond flour
- 165g caster sugar
- Pinch of salt
- 150g granulated sugar
- 4 eggs
- ½ tsp. tartar cream
- 4-6 drops green food colouring
- 235ml cream
- 2 tbsp. light corn syrup
- 11 ounces semi-sweet chocolate, chopped
- 1 tbsp. unsalted butter
- 1 tsp. peppermint extract
What you’ll need to do:
- Line baking sheets with parchment paper and set aside.
- Sift almond flour, caster sugar and salt a bowl and then set aside.
- Whisk together granulated sugar, egg whites and tartar cream by hand to combine. Then with an electric mixture whisk for ten minutes, until the mixture is meringue is glossy with stiff peaks.
- Then add the dry mixture to the egg white mixture and fold using a large spatula until both mixtures are smooth and shiny. Fold in food colouring into the new mixture. The batter should be nicely firm and drip slowly from the spatula.
- Transfer the batter to a pastry bag fitted with a ½-inch round tip and pipe one-inch rounds on prepared baking sheets. Rap bottom of each sheet with hand to release trapped air.
- Let stand at room temperature for at least 30 minutes. Check for slight crust to form – macaroons should not stick to finger when lightly touched.
- Preheat oven to 110°C. Bake one sheet at a time for 15 minutes, rotating halfway through.
- Increase temperature to 180°C and bake for an additional 9 minutes.
- Let macaroons cool on sheets for 2-3 minutes and transfer parchment sheets to a wire rack to let cool completely before filling. Use an offset spatula to remove from sheets.
- Now it’s time to work on the ganache (sauce between the macaroon shells). Place chopped chocolate in a medium heat safe bowl and set aside.
- In a small saucepan, bring cream, corn syrup, and pure mint extract to a boil over medium high heat.
- Remove from heat and immediately pour over the chocolate. Allow chocolate to sit for two minutes before stirring until smooth. Add butter and stir until fully incorporated and the chocolate is shiny.
- Allow to cool to room temperature, stirring occasionally. Transfer ganache to a pastry bag fitted with a ½-inch round piping tip.
- Pair together shells of like size and shape before starting to fill.
- Pipe a generous layer of ganache on the flat side of half of the shells and sandwich with the matching shells flat side down.
- Store in an airtight container in the fridge for up to three days.
There is something about macaroons that delight us ladies. It might be the colours, the light taste or the delicate appearance. Either way, we can’t get enough!
Macaroons also have a reputation for being very difficult to make. While they are no mugcake, they really aren’t that bad and with some practice, you’ll be a macaroon connoisseur in no time!
Why not impress your girls and make them some macaroons?
What you’ll need:
For the shells
- 130g icing sugar
- 115g caster sugar
- 4 large egg whites
- 120g ground almonds
- pinch of salt
- Food colouring of your choice (be sparing!)
For the filling
What you’ll need to do:
- Preheat the oven to 160°C and line a baking tray with parchment paper.
- Sieve the icing sugar and almonds into a large bowl.
- Using a mixer, whiz the egg whites, caster sugar and salt until the mixture forms stiff peaks.
- Add any food colouring you are using.
- Slowly and steadily, fold the almond and sugar mixture into the egg whites. This should take a while if you are working slowly enough.
- Place the mixture into a pipe and create consistent, small, round shapes onto the baking tray.
- Bang the tray once on the counter to settle the macaroons.
- Leave the macaroons at room temperature for 15-20mins.
- Bake for 15-20mins.
- Combine the butter and icing sugar to make the butter-cream and spread it in between each macaroon once they are cooled.