Harmonie: A Macaron Cake from the Ladurée Sucré Book

Last week I purchased the Ladurée Sucré desserts book and I’ve been totally smitten ever since. One recipe from the “Large Cakes” section caught my eye immediately.  Harmonie.  It is less cake-like and more like a giant pistachio macaron. If I understand correctly, this dessert is usually made in single servings (bigger than a normal macaron and smaller than a cake) however, the author has adapted a 10-inch version for the book.

The macaron recipe was much different than mine, and I was nervous when the text didn’t give any visual cues on how the batter should appear when properly folded.  My instinct was to scrap Ladurée’s recipe and make my well-practiced one. Then I had a moment of introspection. When did sticking to something comfortable ever result in learning something new or bettering yourself?  Okay then.

I went by the book, and look.  It worked!

I call this version Harmonie Chantilly, because I didn’t make the pistachio mousse filling (terrible, I know). With wedding shower preparations and an impending trip,  I simply ran out of time -and steam. I opted for a simple creme Chantilly and I used more than necessary. When has that ever been a bad idea?

I also made the overall dessert smaller.  This one is a 7-inch cake and I had plenty of leftover  batter to make three dozen macaron shells.

Events  Happenings  Things you might want to know about:

I have a couple of Tennessee book signings scheduled in July!  If you’re in the area, I’d love for you to come see me! I know it’s more than a month away, but if you think you’ll attend, tell me here because I want  to bring enough dessert for everyone. That’s right – get your sweet tooth ready! (Details/locations at link above.)

In addition to dessert, I wanted to give a little something extra. My favorite printer in all the land, MOO, is supplying gorgeous picture postcards of treats from the book.  I’ve been hooked on their products ever since ordering these business cards last January. They are of the highest quality and you’ll know that the minute you have them in your hands. The postcards are no different and I am so thrilled with how they translated my photographs into their printings. I can’t wait to hand them out and I just might frame one or two!

Glassine bakery bags and washi tape packaging; Biscuit helped.

One more thing.  I’ll be at Book Expo America (BEA) in New York this Monday at the Blogger Luncheon from 12:30-1:30. If you’re attending, stop by my table!

Harmonie Chantilly

Adapted from Laduree Sucre, yield: one 10-inch cake,

or one 7-inch cake and 3 dozen macaron shells

                                                                                                                          [click for printable version]

Macaron base:

Notes:  Although cups are listed, I used and recommend using a kitchen scale for this recipe.  

1 1/2 cups / 150 g ground almonds (almond flour)

2/3 cup / 75 g shelled raw pistachios

1 3/4 cup/210 g confectioners sugar

5 egg whites + 1 egg white

3/4 cup + 2 tbsp / 175g granulated sugar

a few drops of green food coloring

  1. Line 2 baking sheets with parchment paper and draw a 10-inch diameter circle on each. 
  2. Combine the ground almonds, pistachios and confectioner’s sugar in a food processor and pulse to obtain a fine powder; Sift or strain through a sieve to remove any lumps or coarse pieces of nut.
  3. In a clean dry bowl, whisk the 5 egg whites to a foam.  Once hey are frothy, ad a third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute.  Heather’s note: Egg whites should be whipped until a thick, shiny meringue forms – this will probably take longer than the suggested 1 minute.  It did for me.
  4. Using a rubber spatula, delicately fold the sifted mixture of ground almonds, pistachios and confectioner’s sugar into the whipped egg whites.  In a separate small bowl beat the remaining 1 egg white until very frothy. Add to the final mixture, along with a few drops of green food coloring, folding gently to loosen the batter.  Heather’s note: The batter is done when it falls in a ribbon from your spatula, as explained in previous recipes.
  5. Transfer the mixture to a piping bag fitted with a plain tip.  On one of the baking sheets, pipe a neat ring of macaron batter, following the drawn circle, which will serve as the border of the cake.  On the other prepared baking sheet, pipe a disk of batter in a spiral, filling in the drawn circle.
  6. Preheat oven to 325.  
  7. Allow the piped batter to rest uncovered for 15 minutes. Bake the macaron ring for approximately 15 minutes and the disk for 20-25 minutes. Remove from oven and allow to cool completely.  Do not try to remove the macaron ring from the baking sheet when it is still warm – it will break!

Assembly:

2 1/2 cups prepared creme Chantilly (freshly whipped cream)

2 3/4 cups / 400g strawberries

3/4 cup / 100 g raspberries

1 tsp ground pistachios for sprinkling

  1. Place the macaron disk upside down on a serving platter. Transfer Chantilly cream to a piping bag fitted with a large star tip. Pipe cream in onto the disk. Carefully remove the macaron ring from the baking sheet and place on the cream. Pipe stars of chantilly cream around the outside of the macaron disk.
  2. Slice the strawberries in half lengthwise and arrange in a decorative pattern in the center.  Top with raspberries.  Sprinkle ground pistachios over the berries.
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Salomé
Salomé
8 years ago

It's so amazing…. I love it!

Rosa's Yummy Yums
Rosa's Yummy Yums
8 years ago

A splendid cake! So perfect and extremely tempting.

Cheers,

Rosa

MJ
MJ
8 years ago

Wowwwwwwwwwwwww, Heather I will be, sure. I'll inform to you…Sorry for my English, and thank you so much for your wonderful recipes.

Shirley@bells-bakery
Shirley@bells-bakery
8 years ago

This looks fantastic,seriously delicious!! Im really scared of attempting macarons,there suppose to be so hard to perfect,perhaps a little practise first 🙂

Shirley x

Ali B
Ali B
8 years ago

I would have never thought to make a macaron cake – this looks lovely! Thanks for sharing!

ThisGirlBlogs
ThisGirlBlogs
8 years ago

It looks incredible!! I definitely want that book now! 🙂

Mel
Mel
8 years ago

You should stop by Chattanooga some time! ;D I'd be the first in line.

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
8 years ago

You amaze me..this cake is absolutely stunning!

Fran
Fran
8 years ago

Does the batter rest for 15 mins and *bake* for 20-25 mins? I'm definitely going to try this recipe! Beautiful pictures.

Heather Baird
Heather Baird
8 years ago

Hi Fran! Thanks for catching that. I have corrected the recipe. It should read: "Allow the piped batter to rest uncovered for 15 minutes. Bake the macaron ring for approximately 15 minutes and the disk for 20-25 minutes."

Rachel @ Baked by Rachel
Rachel @ Baked by Rachel
8 years ago

Gorgeous. A giant macaron is just crazy but love it so much.

A Culinary Disciple
A Culinary Disciple
8 years ago

That looks amazing! I have always wanted to learn how to make macarons…..I might just work up the courage to try!
Your blog is amazing! Thanks for sharing.

Roxy
Roxy
8 years ago

The only word for this recipe is "fabulous." You're amazing, as always.

Anonymous
Anonymous
8 years ago

I just ordered your new book from my Book Club yesterday (I can't wait for it to arrive). I've always wanted to try making Macaron but, don't have a scale. I am so glad you include regular measuring instructions. Jane

Anni / Needles and Roses
Anni / Needles and Roses
8 years ago

This is gorgeous! Looks so amazing!

Heather
Heather
8 years ago

Hi Heather!

I've always wondered why Laduree macarons had a narrower foot than the ones I make- do you feel like this recipe gave you a different aesthetic for the macaron shells? Also, was the taste any different from others you've made? Did you age the egg whites?

I'm definitely going to try this recipe- thanks!

-Heather

Unknown
Unknown
8 years ago

This is spectacular. I love the little macaron bites, they are so adorable! And the actual macaron cake looks delicious! I wouldn't mind taking a slice of that 🙂

Anonymous
Anonymous
8 years ago

So beautiful! And you can tell that your macarons are practically perfect in every way.

Courtney J
Courtney J
8 years ago

Truly stunning 🙂 You are such an inspiration. Love your artistic vision. Looking forward to getting your book! I asked for it for my birthday.

thyme (Sarah)
thyme (Sarah)
8 years ago

Oh, Heather…I'm so happy for you. It is so dreamy looking at your creations and reading about your exciting life. Good luck and enjoy the Book Expo in NY.

Jennifer
Jennifer
8 years ago

This is such a beautiful cake!

Unknown
Unknown
8 years ago

Just beautiful

vanillasugarblog
vanillasugarblog
8 years ago

oh i wish i could stop by your table!

Sina @ the kosher spoon
Sina @ the kosher spoon
8 years ago

That is seriously the most beautiful, delicate cake I've ever seen!

Karyn
Karyn
8 years ago

I didn't realize it was a ring on top. It looks wonderful! Your creations always look wonderful. Any chance of a DC visit?

Emily
Emily
8 years ago

I just received this book for my birthday last week as well! I can't stop staring at it! I don't even know where to start! This looks amazing. Congrats!

Healthy Living Val
Healthy Living Val
8 years ago

Amazing photos! I just can't stop looking at them. I always imagined baking macaroons would be impossible but this recipe looks totally doable. Inspired!

Lori Renn
Lori Renn
8 years ago

Stunning presentation! Gorgeous photography.

Anonymous
Anonymous
8 years ago

oh my gosh that is a GORGEOUS cake!! i love love love macaroons — they're GF!!! thanks for sharing such a beautiful post!

Rituparna
Rituparna
8 years ago

That looks amazing.
Your creativity never ceases to surprise me.

Kat
Kat
8 years ago

Very beautiful! The pictures are so fresh 🙂

I love your blog!

Kat, http://douceursaupalais.blogspot.ca/

Misbah
Misbah
8 years ago

Fabulous, love it.

Lauren at Keep It Sweet
Lauren at Keep It Sweet
8 years ago

What a fabulous cake! Was it hard to cut into pieces at all?

Anonymous
Anonymous
8 years ago

Simply beautiful!

Jen @ Savory Simple
Jen @ Savory Simple
8 years ago

What a great idea for a cake!

Sue
Sue
8 years ago

I haven't really had success with normal size macarons and here you are with a perfectly beautiful, giant cake size macaron:) The contrast of the berries is stunning!
Love your postcards and business cards too! You're so busy, heather, good thing Biscuit was there to help:)

Cat
Cat
8 years ago

Hey! Great way to use up the six egg whites that I have left after making the 7 Sins Chocolate Cake! 🙂 Which, btw, I ended up needing to make the icing with white chocolate – but I think it came out heavenly with the white, drizzled with the darker chocolate.

Mary
Mary
8 years ago

I just love your recipes and your photography is simply mouthwatering ! I have literally just started my own blog [May 25th] and am so inspired by the talent and dedication I have found in my blogging travels. Thank you for posting such wonderful and creative recipes ! You now have a new avid follower…..

Laura
Laura
8 years ago

Oooo how French! And challenging it seems! Lately I've been keen on challenging myself with my baking so I'll need to bookmark this one 😉

Amandine
Amandine
8 years ago

Bravo!!! C'est magnifique! Ladurée est la référence chez nous en matière de macarons et je te félicite car tu les as très bien réussi!
You did a great and amazing photography too!!!
I would like to taste your wonderful "cuisine" (I am fond of all your recepies!!!) but I'm sooooo sad 'cause I'am french… so I think that's not gonna happen soon!

Nina
Nina
8 years ago

Hello dear artist, your blog just let me speechless…COMPLIMENTS FOR EVERYTHING!!!
I will be here for a while if you don't mind… 🙂

Baker in the Basement
Baker in the Basement
8 years ago

Is that ever neat! I completely have not had the courage to try macarons yet, making ones this big would scare the crap out of me! So kudos for your courage, and how lovely this turned out.

By the way… are you okay with a recipe from your book being shared on someone else's blog? I just made your coconut & fruit sushi and I really want to share all about it!

Mother
Mother
8 years ago

J'étais à Paris en Août et j'ai eu l'honneur d'essayer les macarons de Ladurée. Voir cette recette me donne envie de retourner là-bas. Merci pour ce beau souvenir. Bonjour, Mother.

Bellenza Wedding Bistro
Bellenza Wedding Bistro
8 years ago

These look absolutely fabulous! How lovely would they be at a wedding or bridal shower?!

Catalina @ Cake with Love
Catalina @ Cake with Love
8 years ago

This is the kind of cake I would eat every day for my entire life!!

Lulu"s Sweet Secrets
Lulu"s Sweet Secrets
8 years ago

The way you decorate this cake is beautiful!I Love it!

Lisa @ Henderson Rubin Creative Design Studio
Lisa @ Henderson Rubin Creative Design Studio
8 years ago

Fabulous! Thank you for sharing!

Lynna
Lynna
8 years ago

Wow…this is just SO GORGEOUS & what a beautiful concept!

Gloria
Gloria
8 years ago

simply fabulous… acabo de descubrir tu blog y me encanta, pero creo que tendré que practicar mi inglés…
God bless you

Daria Anna
Daria Anna
8 years ago

Great idea !!!