法國知名糕點舖的馬卡龍獨門食譜大公開！
二十世紀中葉，在巴黎糕點舖「Ladurée」工作的師傅Pierre Desfontaines試圖改良一種蛋白杏仁餅，他拿兩片圓形餅乾中間夾了一層由巧克力與鮮奶油調和而成的美味甘那許，無心插柳地創造出歷史上第一顆Ladurée馬卡龍，成功打開該店在甜點界的知名度。
時至今日，儘管馬卡龍的做法一如過往，Ladurée的師傅每季仍然會運用巧思，從基本款的經典巧克力、覆盆子漸漸將觸角延伸到與某些特定地區、時裝設計師，甚至是與香水廠商合作開發新口味，讓這款迷你渾圓、有著「少女酥胸」稱號的甜點家族日益龐大，持續攫獲世人的目光。
《Ladurée Macarons》彷若一本精裝的藝術圖鑑，全書收錄店內八十種不同口味的馬卡龍，完整介紹每一顆小圓餅的香味、蘊意。從餅乾到內餡，店內大廚不藏私地分享製作原料與流程，讓每位讀者在家即可做出法國百年老店的精緻名點。(文/博客來編譯)
In the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Laduree, created the first Laduree 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 Laduree 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 Laduree 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 Laduree's chefs make the cookies and the ganache fillings so you can be sure to succeed in making them
too.
