The Art of French Pastry

Digital scale, set to metric weights 1 sifter 2 to 6 sheet pans lined with parchment paper 2 medium mixing bow ...

KitchenAid or stand mixer fitted with the whisk attachment 1 small saucepan 1 large rubber spatula 1 pastry br ...

with a ⅜-inch round tip 1 spoon or a small pastry bag fitted with a ¼-inch round tip Read this recipe ...

1 Step 1 48 hours before beginning to mix the batter. Here is more proof that egg whites fight against bacte ...

cracked egg as a natural Band-Aid when I have a slight cut or a small burn. I make sure that the wound is ...

the egg Band-Aid on a daily basis; it works wonders. If you are using parchment paper on your sheet pan and you ...

paper comes up off the sheet each time you lift the pastry bag, glue down the corners of the parchment paper ...

deal of sugar in order to form a brittle, shiny shell on the surface. You cannot reduce the amount or ...

The dryer the almond flour, the more it will be able to absorb and retain moisture from the other elements ...

more it can absorb water. If your almond flour is coarse, blend it in a food processor with the confectio ...

water, some of which we want to evaporate before we make the macarons. Aged egg whites are egg whites that ...

more air. Leaving them out on the counter overnight in a dry cool room will speed up the process. Someti ...

health food stores. For all you germaphobes I have good news: Bacteria cannot grow in egg whites easily, most ...

with the oldest whites would be on the left and the freshest on the right. Whenever we separated eggs we ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Almond flour, skinless | 250 grams | 2½ cups Confec ...

95 grams | 4 fresh eggs (you will lose some weight with evaporation) Sugar | 250 grams | Scant 1¼ cups ...

coloring | 15 grams | 1 tablespoon Aged egg whites | 95 grams | About 4 fresh eggs (you will lose ...

Raspberry Jam | 250 grams | 8^4 / 5 ounces ORGANIZING YOUR TIME The trick to making successful macarons is to a ...

this recipe, organize your time so that you give the flour 48 hours to dry before you mix up the batter. ...

DAY 1 (AND 2) Forty-eight hours prior to making the recipe, sift the almond flour and confectioners’ sugar tog ...