Cecile Cannone's Macarons Authentic French Cookie Recipes from the Macaron PDF

By Cecile Cannone

ISBN-10: 1569758204

ISBN-13: 9781569758205

Cuter than a cupcake and extra scrumptious, the lovable macaron is très en trend. you can now make those crowd-pleasing cookies at domestic! full of beneficial and encouraging colour pictures, this e-book deals every thing you must bake attractive macarons, including:
* step by step directions for baking excellent shells
* uncomplicated tips for making tender, melt-in-your-mouth fillings
* adorning assistance for fantastic, creative cookies
* Delectable flavors from chocolate and coffee to lemon and pistachio

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Extra resources for Macarons Authentic French Cookie Recipes from the Macaron Cafe

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Rest your piped macarons for a full 15 minutes before you bake them. If the first batch cracks, double the resting time for the remaining macarons. Lumps on the shells • Be sure your almond flour and powdered sugar mixture is as fine as you can sift it (Step 2). If you still have crumbs on the baked shells, try a finer strainer. Stains on the shells • Stains usually appear when the batter has been mixed too much. Avoid excessive mixing on your next try. It’s better for batter to be under-mixed than over-mixed.

Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number-8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It’s best to fill the bag with half of the batter at a time so it’s not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container.

When the ganache is completely cool, transfer it to your mixer bowl and begin beating at high speed using the paddle accessory or wire whip attachment. Add the butter in small pieces and let it work in until you have a light and fluffy white chocolate cream. 61 CHAPTER 2: FILLINGS Chocolate-ginger ganache For decoration, place a little piece of ginger on half of the shells (the macaron tops) before you bake them. 7 ounces (200 grams) dark chocolate (65% to 70% cocoa content), cut in little pieces, OR dark chocolate chips 1¼ cups (10 fluid ounces) heavy cream 2 tablespoons (20 grams) candied ginger, cut in very small pieces with scissors 2 tablespoons (1 ounce/28 grams) unsalted butter, preferably European-style In a saucepan over low heat, gently mix the chocolate with the heavy cream until the chocolate is melted and perfectly blended in.

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Macarons Authentic French Cookie Recipes from the Macaron Cafe by Cecile Cannone

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