Pierre Herme Macaron Kitchen Guide
Pierre Herme Macaron Kitchen Guide
Pierre Herme Macaron Kitchen Guide
PIERRE
MACAR ON
CHOCOLATE GANACHE
BUTTERCREAM
KITCHEN GUIDE
ASSEMBLY
EQUIPMENT
Macaron Shells
Step-by-Step
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Prepare two pastry bags, the first for the macaron batter and the second for the filling. Using
scissors, snip off the tip of each pastry bag to
make a 1-inch- (3-cm-) wide opening and
firmly insert the pastry tip.
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Stir together the ground almonds and the confectioners sugar and sift them over a large bowl
to thoroughly combine them.
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Add the color-tinted egg whites to the confectioners sugaralmond mixture, but do not mix.
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C
G
S
Chocolate
Ganache
Step-by-Step
2
Pour the next third of the cream into the chocolate, stirring first in the center then in increasingly wider concentric circles toward the sides
of the bowl once the mixture starts to develop
a smooth consistency. Add the last third of the
cream and stir in a circular motion starting again
from the center then moving out toward the
sides of the bowl.
If the recipe calls for butter, add it to the chocolate and cream mixture. Use an immersion
blender to blend the ganache until it is completely smooth.
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Buttercream
Step-by-Step
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Assembly
Step-by-Step
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Equipment
A precise scale that weighs in grams is a necessity.
Clear plastic wrap serves to cover bowls containing egg whites and other ingredients.
There are pastry bags made from nylon, or plastic ones that are disposable. For macarons, use
a plain pastry tip measuring about inch (11 to
12 mm) across the tip. A pair of scissors is also
important to snip off the tip of the pastry bag.
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