French Macarons are known to be a difficult pastry to make. They require precision in both measuring, technique and baking heat and time. Angela Gardner and tried to learn how to make them for the March 2014 Stake Dinner Dance. We had some fails and Angela finally got some successes so that we could serve them there while I concentrated on other cookies.
I just found this post at Dessert First blog about the SF Cooking School and Chef Nichole Plue. She teaches the Professional Pastry course there. The Macarons are from Pierre Herme's Recipe book called Macarons. We were recently in Paris and found his Macarons to be the best of those we tasted.
5 weeks ago