The Art of French Pastry

for it to spread out and be just visible between the two halves. Place in the refrigerator, uncovered, for 48 hours. ...

IT’S DONE WHEN IT’S DONE When the shells are baked they will be hard to the touch, but they should n ...

Once they have softened in the refrigerator the macarons can be frozen for up to 1 month. TROUBLESHOOTING T ...

the syrup goes above 244°F/118°C, add ¼ cup water to it and the temperature will drop. Then wait for the ...

like many of my students, you piped the macaron too wide, larger than 1½ inches. The excess batter in a larg ...

the humidity in your kitchen. On a hot and humid summer day the drying process might take longer. THE MACARONS ...

and that you allow the macarons enough time to dry out sufficiently before baking. JACQUY’S TAKEAWAYS >> Ma ...

only variation is the color, which is determined by the filling you are using—green for pistachio, red for raspberry, ...

ingredient would completely change its texture and it would bake differently in the oven. As for fillings, they must ...

flavors that are not too sweet, to offset the sweetness of the macaron shells. Coffee, chocolate, caramel, and lemon ...

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ELEPHANT EARS / PALMIERS ...

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YIELD | 24 COOKIES 2-DAY RECIPE I don’t know anyone who doesn’t like a well-made palmier. An extremely ...

slices that are baked slowly after an initial blast in a moderately hot oven. The sugar caramelizes as the coo ...

butter takes on a hazelnut flavor—is irresistible. Like everything in pastry, palmiers take a little practice ...

in the refrigerator for a while before you bake them so that they have the right shape once baked, an ...

didn’t recycle into his next batch. When I got home from school while my father was sleeping, between one and f ...

different ways, then I’d bake my creations in the brick oven that was still hot from my father’s bakin ...