Name: This is how Ladurée makes its world-famous macarons using a recipe that’s been around over century
Uploaded: 2022-02-18T01:30:13.000Z
Duration: 53 s
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Pastry lab in paris makes its macaron fresh every day at the morphology.

Relative clauses (Restrictive vs. nonrestrictive)

Pastry lab chefs make 3200 macaron a day using a recipe that hasn't changed since the cookies invention in the late 18 hundreds.

We make the shells, so the marketing shells Out of almonds, whole almonds that we use, that we ground ourselves with icing sugar and then an Italian meringue egg whites and sugar syrup.

And this is then baked for about 20 minutes.

Apart from that, we make the filling, which can be a jam, chocolate ganache or caramel and then we fill the macaron with that feeling.

Then they rest for about eight hours to 24 hours to get that nice soft texture.

 And then we ship them through the stores. 