Les Petits Macarons: Colorful French Confections to Make at Home

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


Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.
 

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.

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through specialty retailers and online (see Resource List, page 257). You can also substitute raspberry or blackberry purée made by blending frozen fruits that have been thawed, or use Blackberry Jelly (page 198). The jelly is a little sweeter than a purée, so if you use it, don’t add corn syrup here. This ganache is best made a day ahead since it needs more time to set. Cassis– White Chocolate Makes 1 pint, enough for 40 small sandwiched macarons 14 ounces (400 grams) white chocolate, chopped

them to a boil with 3⁄4 cup (172 grams) water in a small saucepan on medium-high heat. Remove from the heat, stir in the sugar, and let the leaves infuse for 20 minutes. (continued) IMAGE ON RIGHT: Cocoa Shells with Basil Buttercream 136 les petits macarons When the mixture is cool, transfer it to a blender and blend for 2 minutes, pulsing rather than letting it run constantly. Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Bring

caramel into a container, and let it cool at room temperature for 2 hours. Remove the vanilla, star anise, and ginger, cover, then refrigerate for 12 to 24 hours. It can be kept covered and refrigerated for up to 2 weeks. 167 caramel fillings This filling starts with raspberry jam to which white chocolate and raspberry eau-de-vie are added; that jam is then combined with caramel. It can be used after two hours, without overnight refrigeration. The tartness of the raspberries keeps it from

passion fruit purée in specialty food stores (we’ve also seen passion fruit purée in the frozen aisles of Latin grocery stores), but most easily online (see Resources, page 257). They are often sold frozen, so let them thaw out before use. You can make your own purée with fresh fruit: peel, pit, and purée them, then strain them through a fine-mesh sieve. Play up the passion fruit flavor by filling the matching shells (page 83), or use Coconut (page 68) or Almond (page 40) shells. Makes 1 pint,

temperature by dropping a few drops of syrup into ice water. The syrup should feel a bit sticky and form a soft ball in the water. This is also called the soft-ball test or stage. MACARONNER (incorporating the ingredients) Place the sifted dry ingredients in a large mixing bowl and push them toward the sides to form a well in the center of the bowl. Spoon the lukewarm meringue into the center. With a rubber spatula, stir the meringue from the center out in a circular motion, as if you were

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