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"Tout fait Maison" probably is the closest way to express how I like to live my life. I have always love making everything from scratch in my own kitchen since I was a little girl growing up in Hong Kong. Unfortunately kitchens in Hong Kong are much smaller and people do not always have the "real" oven there but only the toaster type oven. Therefore, things did not always turn out in my Hong Kong kitchen until I get my real kitchen here. To me, baking and working with dairy products are like doing science experiments. I get extremely excited when I see that my cheese is forming the way it should be or my bread is rising properly. When my end products come out perfectly, that is probably what I strive for. So I would like to share my secrets with all my friends who enjoy baking and enjoy kitchen experiments as much as I do. I have been a French trained aritsan chocolatier for the last 8 years and I still feel like there are so much to learn in the chocolate and pastry field. Having traveled the world and trained in two of the most amazing schools in France (Valrhona Chocolates and Lenotre),my goal is to spread my joy of baking to all of you.

Monday, March 26, 2012

Parisienne Macaroons




Ever wonder how they make those jewels in the window of Laduree in Paris? The colorful and beautifully decorated little macaroons that make you want to take them all home. Well, they are not as hard to make as you think they are but it does require some little tricks. I have tried many many recipes and this one seem to be the only one that do all the tricks and I am here to share it with you. Just as long as you follow ALL the instructions, you will be able to produce the best looking macaroons with their signature little "feet" that make them unique.


Yield: 24 small inch macaroons

1 egg white at room temp
96g powdered sugar
35g almond meal (preferred blanched-skin off)
8g all purpose flour
food coloring optional

Line a Silpat onto a baking sheet pan

Preheat oven 375F

Mix together almond meal and flour in a small bowl

Beat egg white to soft peak then gradually add in the powdered sugar

Keep beating until the white resembled the texture of marshmallow cream, should be a bit shinny and stiffed (if you are adding food coloring, do it at this point and add a little more than you would like 2 drops instead of one as the color will be less once you bake the macaroons)

Then add the almond meal and flour mixture all at once

Slowly fold in the mixture into the egg white mixture and please very slow motion, the slower the better

Then using the spatula and spoon the batter into a piping bag

Pipe batter onto a Silpat (which I found to be the best because it will not stick to anything), space between these macaroons is not as crucial as they do not spread but they just rise up as they baked

Let them dry totally on the silpat until when you touch the top of the macaroons and they are shinny but dry (they should not be wet or stick to your finger at all)

Then put them into the oven and bake with door closed for 5 mins and by this time you should see them rising up nicely with their little "feet" and at that point bake about 8-10 more mins with the oven door slightly ajar to let the air out

Keep an eye on the macaroons as they will get burnt easily sometimes even 30 second difference

When done, take them out and let cool on Silpat then you can proceed to filling them and decorating them

8 comments:

  1. Excellent site...good job and good luck!

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    1. So sweet of you two, thank you so much

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  2. Congrats on your blog and I can't wait to see more...well done!! Your macaroons look like they're out of a magazine. Just beautiful!

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  3. I concur with gingin, it looks like a magazine spread! Gorgeous and great details.

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    Replies
    1. Are you going to try making them too?

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