Sunday, July 8, 2012

Monday Munchies -- Macarons

When in Rome, do as the Romans do. 
Or I guess in this case, when in Paris, do as the Parisians do. 
And what's more (wanna-be) Parisian than macarons?

And so I decided to take a macaron baking class at Cook'n with Class last weekend avec le professeure le plus energique et adorable. Seriously, if you're going to take the class, ask for Chef Constance, she's the best! You can also check out her blog ici.

We made three different types of macarons -- salted caramel, rose and white chocolate ganache, and raspberry jam and pistachio. My favorite was definitely the salted caramel -- it hit that perfect balance between sweet and savory. (Still have yet to find out what's up with this recent craze with sweet/salty pairings) 

Ok, no more talking. Here's a brief pictorial explanation of the process: 

(1) The main ingredients: almond flour, sugar and strained egg whites

(2) Almond flour -- sifted twice

(3) Whipping the sugar and water syrup into the egg whites

(4) Macaronage -- when the mixture is shiny and falls like a ribbon (aka READY TO BE PIPED AND BAKED!)

(5) Piping (Woops... so I totally messed up here and made them look like little pink poops haha)
To prevent this from happening, simply hold the piping down


Et apres!

Key takeaways -- 

1) All macaron shells taste the same (regardless of color) and are made from the same batter! 
Change the flavors by changing the inside. 

2) Macarons hate humidity 

3) Oven must be kept ajar to ensure ventilation. 

Alright, that's all for today!

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