Macaron tips and tricks

1.) The Italian meringue method to make macarons is the way to go. This way, you can flavor the shells in the sugar syrup.

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.

Espresso Ganache

375 g milk chocolate
250 g cream
60g butter
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.

Coffee Macarons

Batch A:

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.

Pipe and bake at 300 F for about 10-15 minutes. Fill and let age about 2 days in the fridge before eating.