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| First: Make the Chocolate Butter cream Ganache. Melt sugar & water to make caramel. Add butter to caramel and whisk. |
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| Add cream and bring to boil |
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| Add caramel mix to melted chocolate |
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| Mix well & enjoy a glass of wine while the chocolate melt. |
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| add salt to taste and the salted caramel filling is done. Refrigerate and start making the shell. |
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| Macaron Shell: Whisk room temp egg white on a 4 if you use a kitchenaid or slow. |
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| Bring sugar to a boil with a bit of water. Take off when you reach 180-120C. |
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| Pour slowly on the meringue. Turn speed up. |
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| Consistency of meringue you're trying to achieve. |
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| Process almond flour and icing sugar in a food processor. Mix egg white to almond & icing sugar mix. |
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| Add food colouring. |
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| Gently fold in the meringue. Make sure not to overmix as the batter will get runny. Undermix and the shell will not look smooth when baked. |
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| Time to pipe on baking sheet. Print out some 1.5" circles and place underneath parchment paper as guides. |
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| Pipe away..... |
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| Rap the baking sheet on the counter to release bubbles. |
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| Play with different shapes. Bake for 12 minutes at 280F. Don't bake with convection on. You might have to rotate the trays if your oven does not distribute heat evenly. |
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| Enjoy some free time while you wait. |
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| Take out of oven and let cool before piping chocolate ganache on macaron. |
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| These macarons were Amazing! Didn't even last 24hours. |
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| Black currant puree. |
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| Macaron Class taught by pastry chef Paulin Calot of Gourland Macaron. I had so much fun ladies! Cant' wait to try it at home....soon! |
