Want to become the macaron master?
For many, this recipe is a real headache, but thanks to the tips and foolproof explanations ofAnnabelle Lecointre, artist and pastry chef, expert in delicacies, you will succeed every time! During a workshop, you will become knowledgeable about the subtleties of these biscuits... to eat!
Direction Saint-Méloir-des-Bois to know all the secrets of these little circles so delicious !
Step 1: the ganaches
Put on your most beautiful apron, and join Annabelle around the work surface.
You start by making the ganache, or rather ganaches!
On the menu, 3 flavors: pistachio, vanilla and chocolate. What you need ?
- liquid cream,
- pistachio paste
- and a whip.
Once ready, we film the ganaches in our bowls, and off to the fridge!
Step 2: macaronage
Then comes the turn of the almond biscuits, which will serve as shells for the macaroons. You will “macaroon” like pros!
To do this, you start by dividing the egg whites in two: one part is mixed using a mixer, and the other is mixed with icing sugar and almond powder.
At the same time, you heat the syrup (= a mixture of water and sugar) until it reaches 118/121°C (it's precise, but you'll get there!). You then gently incorporate the syrup into the egg whites.
This mixture will add more crunch to the cockles!
Combine the two preparations, and voila: here’s a beautiful, shiny Italian meringue!
Annabelle will explain to you that an Italian meringue has the right hold thanks to the "eagle's beak" that it forms with a whisk, and also by its shine.
It’s the dreaded piping bag moment!
Do not panic ! Annabelle guides you through your actions to teach you how to use this famous pocket. You succeeded?
Of course, the first shell is a little difficult and irregular but, dear apprentice pastry chefs, with practice your movements will become more precise... And presto! In the oven!
Look, the shells are taking shape on the baking tray.
Step 3: assembly
Then, it’s time to garnish your ganaches. The best part? You will have the privilege of tasting a shell just out of the oven... hmmm it's good!
And that's it, you are now ready to concoct macarons with different flavors, which will make your favorite pastry chef green with envy!
Chef’s tip: all equipment and ingredients are provided
Info +: You will leave with your macarons, the recipe card with the shells, and the different ganaches, to become the king or queen of macarons, in your kitchen!
Home travel possible and organization of group workshops according to schedule.
Find the dates of these workshops on its Facebook page
6 Rue des Fontaines
Tel: +06 89 97 01 86