Macarons are a BIG part of my life. Ever since J introduced me to Pierre Hermé, my life has turned around in a way that I never thought it'd turn to. I became a foodie. I never used to care about the quality of my food. I ate at Chilli's and had chinese takeout and was more than contented to have a red velvet cupcake from Dean and Deluca's. But now, ahem.. I have become difficult.We attempted for the 3rd time to make macarons. This time around, we decided to make vanilla macarons with a vanilla and white chocolate ganache. Without exaggeration, we started preparing the egg whites 5 days ago, and spent a good 2 and a half hours the day of, only to wait 24hours before getting to taste them. Its a LOT of work. You must be crazy/super passionate/super bored to attempt it.
Some secrets of macaron making that we have learned include the following:
1) Egg whites must be separated 5days-a week before use. This allows them to liquify.
2) After forming the batter, it must be left to settle for 30 minutes before putting it in the oven.
3) A cooking thermometer is VITAL.
4) A Kitchen Aid is VITAL.
The batter of the macaron is made by mixing Italian meringue with almond powder, liquified egg whites, and powdered sugar. The ganache is made by mixing liquid fresh cream with 3 different vanilla sticks from 3 different countries and melted white chocolate. (TO DIE FOR) Everything else is just patience and art. Ours didn't turn out boutique-like perfect, but wow did they make my palettes happy! I think its time to take a real macaron making class, since most of the secrets of success are technical details. Whatever it is, all I can say is that Monsieur Hermé, you are SUCH a genius! I'm your biggest fan....
Photos By Me
Recipe by Pierre Hermé
Some secrets of macaron making that we have learned include the following:
1) Egg whites must be separated 5days-a week before use. This allows them to liquify.
2) After forming the batter, it must be left to settle for 30 minutes before putting it in the oven.
3) A cooking thermometer is VITAL.
4) A Kitchen Aid is VITAL.
The batter of the macaron is made by mixing Italian meringue with almond powder, liquified egg whites, and powdered sugar. The ganache is made by mixing liquid fresh cream with 3 different vanilla sticks from 3 different countries and melted white chocolate. (TO DIE FOR) Everything else is just patience and art. Ours didn't turn out boutique-like perfect, but wow did they make my palettes happy! I think its time to take a real macaron making class, since most of the secrets of success are technical details. Whatever it is, all I can say is that Monsieur Hermé, you are SUCH a genius! I'm your biggest fan....
Photos By Me
Recipe by Pierre Hermé
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
ReplyDeleteOnce again, I regret I have not made it yesterday. I would have loved to taste them!
ReplyDeleteSedapnyaaaaaaaaaaaa...!
ReplyDeletei love cooking, but the wait while its all in the oven nearly kills me!
ReplyDeleteeiffel tower tickets
and worst, waiting AFTER its out of the oven!! :p
ReplyDeletewow alia,u made macarons!im super impressed!good stuffffff
ReplyDeleteI'm going to learn how to make them next week!
ReplyDeleteahh its going to be a looong but fullfilling ride :D I'm taking the class at Le Cordon Bleu in february to perfect my macarons!
ReplyDeleteR u going for the secrets of macarons class? Tell me if it's any good n if it's in English.
ReplyDeleteYes I am.. It is in French then translated in English.. I'll let you know, its Feb 15 I believe!
ReplyDeleteI've already paid for this class next week. Plus this week I just did a dessert class. Hubs will think I'm overdoing it!
ReplyDeleteHehe he's one lucky hubby! Do you live here? or on a long holiday? I'm going to cool down a bit with the desserts, and going to start the savory classes soon!
ReplyDeleteI'm on a long holiday I supposed, until march. Which savory classes u will b joining?I'm planning to teach my friend how to make curry puffs though. :)
ReplyDeleteI want to take the soup class but its on march 25th and will be off to Mauritius by then. I'd take a look at the schedule again and see what's interesting.. Anything french!
ReplyDeleteoohh I made curry puffs the other day! The filling turned out ok, and the pastry was fine but not as puffy as those in KL... my dad said that for the puffy pastry you need to do it layer by layer zzzzzzzzzzzz
ReplyDeleteHehe. Tomorrow I'm planning to make them. I don't make the fluffy ones. The pastry I use mom's receipe become crisp. But tedious also. Btw I went to the Indonesian resto in your blog-ok only. U r right abt not spicy.my friend said she cook better haha.
ReplyDeleteMauritius, you lucky girl! I know I hv a ticket back to kl.:)
ReplyDeleteYeah! Like I said its alright.. At least its there for crazy indonesian almost malaysian cravings, but its nothing great.. I think they cater to French taste!
ReplyDeleteYeah. It's ok. If I never try i'd never know right?We are going for the macarons class today. Hehe. Wish us luck!
ReplyDeleteGOOD LUCK and most importantly, have fun!!
ReplyDeleteYeah we did have fun at the class. Testing all the flavors. I know its tedious process but it was worth it! Now to make them on your own. Hehe.
ReplyDeleteHow was your macarons class? We made twice on our own. But yesterday's macarons was not that great. Taste good but the macaron cookie has no skirting, if you know what I mean.
ReplyDeleteIt was so much fun!! Although i didn't really learn anything new.. The recipe given is a lot simpler than the one I used, but its still yummy! I prefer using italian meringue for the shell, but its a lot simpler using normal meringue... Going to make white chocolate ones this weekend using LCB's recipe.... I signed up for fresh bakeries next :)
ReplyDeleteI'm using the Italian meringue as well. Oh well need to practise more then. The classes I wanted to take were all full at lcb, given my time contraint. I'm also joining the fresh bakeries class elsewhere, b4 I leave Paris to kimchiland!
ReplyDeleteI didn't pay attention to my eggwhites and totally screwed up my weekend's macarons! Hehehe they were flat and cracked, but it tasted yummy!
ReplyDeleteAre you taking the course at Lenotre??
Ahh what a jetsetter you are!
Eggswhite and humidity plays a part in macarons making. But as long as it taste good it's ok!!! Ooh lenotre is for millefeuille, I'm joining a class near hotel de ville. I'm just a trailing spouse. Hehe.
ReplyDeletewow never knew there were so much efforts to make macarons!
ReplyDeletehi Alia, i'm your new reader =)
Hi Diha, thanks for reading my blog :)
ReplyDeleteYesss for the perfect macaron its quite an effort. There are simpler recipes but it just doesn't do for a self proclaimed macaron connaisseur such as myself!