The Art of French Pastry

whites in one bowl and half the whites in another. Cover each bowl with plastic wrap, then poke several h ...

Weigh out 95 grams of aged egg whites from each batch and keep separate. DAY 3 1 When you are ready ...

to a large mixing bowl and stir together with a wooden or stiff plastic spatula. Place the first 95 ...

clean kitchen towel. Begin whipping the second 95 grams of egg whites on the lowest speed. Double- check the temp ...

hand with the whip attachment or a whisk. Remove the bowl from the water and wipe dry. Feel the temperatur ...

saucepan and pour the sugar into the center of the pan. With a rubber spatula, stir very slowly to ...

and once you begin to heat the pan and the sides get hot, the sugar crystals will fall back into the sy ...

once the syrup reaches 244°F/118°C it will have the same consistency no matter how much water was added. The ex ...

heat. Once the syrup comes to a boil, do not stir or it will crystallize. Insert your digital thermomet ...

increase the speed slightly. At 239°F/115°C the syrup is just about ready to be poured into the egg white. Che ...

highest speed. When the syrup reaches 244°F/118°C remove it from the heat immediately and very gradually strea ...

whites, all of it will splatter onto the sides of the bowl instead of going into the egg whites (and it co ...

will go into the egg whites and the recipe will work. No matter how careful you are, though, there will always ...

has been added, whip on high speed for 1½ minutes while you combine the almond and confectioners’ sugar mixture ...

7 Reduce the speed of the mixer with the meringue to medium speed and whip for another 3 minutes. ...

8 At this point you need to “macaronner,” which means to over-mix the mixture. If you don’t do th ...

air and let some mixture drip onto the surface of the macaron mixture. Wait for 15 seconds to see if the drip d ...

Holding the bag vertically over the sheet pan with the tip pointing straight down, pipe 1½-inch rounds onto the ...

45 minutes or until they form a skin. The time will vary depending on the humidity in your kitchen. M ...

the oven and allow to cool completely. They will release from the silpat or parchment paper once cooled. 11 ...