Saturday, May 11, 2013

Perfect Parisian Macaron

If there is one dessert trend that I am obsess about - it is the Parisian Macaron. Finally, I was able get a spot at Le Dolci's Parisian Macaron class on May 1st and learned the techniques and secrets in making the perfect shells. As pretty as it looks it takes a lot of patience and hard work.

Bring sugar & water to 115'C
Beat the egg whites
Slowly pour the syrup
Increase the speed to moderate fast
Beat until egg whites form stiff, shining
Combine almond flour & icing sugar
and upstanding peaks
Fold the meringue into the almond mixture
Pipe macarons onto a parchment-lined sheet pan
Rest macarons until they appear dull
And here is the best part - you get to take home the treats
Check out Le Dolci for other classes and sweet treats
Visit Chef Maddy's personal website for more duh-licious inspirations
"Be patient with yourself, and don't rush the learning process. If your macarons don't come out right, look them in the eye and say "its not you, it's me" and like a bad boyfriend, dump them and move on you'll find the right one" - Chef Maddy