Macarons and I have had a love-hate relationship. No matter how many times I looked in the oven to find missing "pieds" (the feet, or edge of a macaron that renders it a true macaron), I have remained determined to conquer the Mount Everest of patisserie! The first time I succeeded I proceeded to dance around my kitchen, defining "victory dance".
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| Ecole de Boulangerie et de Patisserie |
Yesterday, I had the honor of learning how to make the delightful bites of heaven from those who created them: the French. With the help of industrial scales and a French patisserie master, Maddi, Taylor and I became "specialistes", as he so kindly called us. I'll let the photos speak for themselves. Too bad I couldn't actually share them with you!
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| Sifted the powedered sugar and almond powder |
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| Whipped the egg whites |
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| "Macaroner" |
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| Before: sprinkled with cocoa powder and crushed caramel flakes |
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| After: filled with chocolate ganache! |
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