As is so common when it comes to French pastry, the mistakes you can make in an (oft fruitless) attempt to produce the perfect macaron are near innumerable. From stirring too much, to stirring too ...
Macarons are tricky. There’s no getting around it, but it’s what makes them special. This Italian meringue technique helps to stabilise the sugar and egg white to give you a fighting chance.
Fill the wine glasses with the mousse mixture and top each with one more macaron shell. Chill in the fridge for 2 hours, until set - or until ready to serve. Tip 1: Make sure the bowl and whisk ...
Fuelled with passion, he wakes up every day to bake the best of France with a touch of Provence: croissant, pain au chocolat, macaron, nougat, Paris-Brest, mille-feuile. Franck has traveled the world ...