Les Petits Macarons: Colorful French Confections to Make at Home
Kathryn Gordon, Anne E. McBride
Language: English
Pages: 270
ISBN: 0762442581
Format: PDF / Kindle (mobi) / ePub
Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.
the macarons. It can be kept covered and refrigerated for up to 1 week. MELTING CHOCOLATE YOU CAN USE A DOUBLE-BOILER, WHICH WILL TAKE ABOUT FIVE minutes, or a microwave. TO USE A DOUBLE BOILER: Bring a pan filled halfway with water to a boil over medium-high heat. Reduce the heat to low, and place the measured and chopped chocolate in a bowl that can fit over the pan without touching the water. Let the chocolate melt, stirring it just a few times with a rubber spatula and being careful not to
being too sweet—a risk anytime white chocolate is involved. I like to use it in Pistachio Shells (page 71) in the spring and summer; the jam is also terrific on its own, without the caramel. Raspberry– White Chocolate Caramel Makes 1¾ cups, enough for 40 small sandwiched macarons ½ pint (170 grams) raspberries 1 cup (200 grams) granulated sugar, divided 5 ounces (160 grams) white chocolate, chopped 1 tablespoon (13 grams) framboise (raspberry eau de vie) 1 teaspoon (4 grams) freshly squeezed
many seeds as possible. Bring the vanilla bean, sugar, half-and-half, anise seeds, star anise, and corn syrup to a boil in a small saucepan over medium-high heat, stirring to dissolve the sugar. Remove from the heat and infuse for 1 hour. Strain the mixture. If it is not completely cool, refrigerate it for about 20 minutes. Pour it into an ice cream maker and process according to the manufacturer’s instructions. Transfer the anise ice milk to a freezer-safe container, cover, and freeze for at
weight measurements ensures the most precision in baking. The recipes in this book give you both options: to use a scale (digital scales can be found in most kitchenware and department stores for about $30) or measuring cups and spoons. Dry ingredients, such as flour, are often ingredients in which wide variations in measurements appear, since it depends on how much you pack into the measuring cup, how aerated the flour is, or if you scoop it into the cup or dip the cup into the flour bag, for
popular brand), which disperse the heat of the oven more evenly on the baking sheet and shield the bottom of the macarons better, since they are thicker than parchment paper. These mats should not be cut or stored folded, and are dishwasher safe. If possible, purchase at least two; this will allow you to immediately pipe a new batch of macarons while the ones just out of the oven cool on the mat. Parchment paper will flap around in a convection oven and ruin the smooth shells of the macarons. If