2.) To make uniform macarons, buy a couple of half-tray cookie sheets and make yourself a template with parchment paper and a sharpie. Place a second piece of parchment over the template on the sheet, then when you're done piping, carefully slide the template off. Repeat.
3.) Convection ovens cook everything perfectly. If you don't have one, things are gonna get screwed up.
4.) Chocolate espresso ganache is delicious.
These are coffee macarons with chocolate espresso ganache. I made them in pastry school. This weekend I'm going to try and tackle some white russian macarons, with step-by-step photos, instructions and recipes.
375 g milk chocolate
250 g cream
1 tablespoon espresso
1 tablespoon of Invert sugar or glucose or honey
Melt chocolate with cream, add butter and invert sugar. Mix till smooth. Pour onto cookie sheet covered with plastic wrap, fold wrap over making a little package and cool in fridge.
TPT (tant pour tant)
200 grams ground almonds
200 grams confectioner’s sugar
Mix together. Sift. Let sit out overnight to dry out.
400 grams TPT
75 grams fresh egg whites
2 tsp coffee extract
Batch B:200 grams sugar
50 grams water
1 tsp glucose
75 egg whites
Batch A: Mix all together in a large bowl to form a thick past.
Batch B: Add sugar, water and glucose to pan. Heat without stirring till it reaches 118 C. In the meantime, whip egg whites to stiff peaks. Slowly pour syrup into the egg whites. Fold together, slowly at first to incorporate, then beat violently a couple times until you've reached the proper consistancy.