Exclusive Recipe: Ladurée's Lanvin Bubblegum Macarons (2024)

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What goes into the making of a Ladurée macaron? In the world of pastries, Ladurée macarons are comparable to haute couture dresses—which is why we love the bubblegum rendition created in collaboration with Alber Elbaz of Lanvin. The process is time consuming and things have to be "just right," but in the end, it's well worth it. Below, the exclusive recipe from Ladurée's new book, Ladurée Macarons (available today), which includes over 80 different macaron recipes, from designer collaborations to seasonal macarons and champagne and tea pairings.

Lanvin Bubblegum Macarons, using a base of Ladurée Classic Almond macaron:

Makes approx. 50

Prepare: 1h 20min
Cook: 14 min
Refrigerate: 12h

Bubblegum marshmallow filling:

- 1 ¾ tsp powdered OR 5 sheets (10 g) gelatine
- ⅔ cup (120 g) castor sugar
- 2 ½ tbsp. (40 g) water
- 3 ¼ oz (90 g) inverted sugar
- 1 tbsp (15 ml) bubblegum flavoring

Macaron shells:
- 2 cups (275 g) ground almonds (flour)
- 2 cups + 1 tbsp (250 g) confectioner's (icing) sugar
- 6 ½ egg whites, at room temp.
- 1 cup + 1 tbsp (210 g) castor sugar
- Red, plum or orange food coloring

Equipment:
- Small saucepan
- Food processor
- Flexible Spatula
- Digital candy thermometer
- Electric Stand mixer
- Whisk attachment
- Piping bag fitted with ½ inch (10 mm) plain tip

Macaron shells:

1) Combine the ground almonds and confectioner's (icing) sugar in a food processor. Pulse to a fine powder then, sift.

2) In a clean dry bowl, gently whisk the 6 egg whites until foamy. Add a third of the sugar; whisk for about 1 minute until dissolved. Add half the remaining sugar; continue whisking for 1 minute. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. (At this point, add the food coloring as indicated in the recipe being prepared.) Use a spatula to gently fold the sifted almond-sugar mixture into the whisked egg whites. In a small bowl, whisk the 1/2 egg white until frothy; stir into the almond macaron shell batter to moisten and soften it.

3) Spoon the batter into a piping bag fitted with a plain tip. Cover a baking sheet with parchment paper; pipe small, well spaced 1/2 inch (3-4 cm) rounds of batter onto it. Lightly tap the baking sheet on the work surface to spread the rounds. Set aside uncovered for 10 minutes to allow a crust to form. Preheat the oven to 300 °F, 150 °C, or gas mark 2. Bake the shells for 14-15 minutes.

4) Remove the baking sheet from the oven, carefully lift the corners of the parchment paper, and using a small glass, pour a little water between the paper and the hot baking sheet. Do not to use too much water or the shells will become soggy – the humidity and the steam produced will help remove the shells more easily when cold. Carefully lift half the cold shells off the parchment paper and place, flat side up, on a plate.

Macaron filling:

1) Prepare the bubble-gum marshmallow filling. If using powdered gelatine, soften in 1 tbsp (15 ml) cold water for 5 minutes. Or, soften the sheet gelatine in cold water for 10 minutes.

2) Place the sugar, water and 1 oz (40 g) of the inverted sugar in a small saucepan, only stir until the sugar dissolves then, bring to the boil. Cook until the temperature of the syrup is 230 F (110 C). Fit the mixer with a whisk attachment. Squeeze the excess water from the sheet gelatine. Combine the gelatine and remaining inverted sugar in the bowl of the mixer. With the mixer running at medium speed, carefully pour the hot syrup down the wall of the bowl into the gelatine-inverted sugar mixture. Increase the speed and continue beating for about 10 minutes until the temperature of the preparation cools to 104 F (40 C). Add the bubble-gum flavoring.

3) Spoon the bubble-gum marshmallow into a piping bag fitted with plain tip. Pipe a small mound of filling on the flat side of half the shells; cover with the remaining shells.

Refrigerate the macarons for a minimum of 12 hours before serving.