Bakers formula: June 2012

May 29, 2012
Paris-themed weddings are a hot trend this year. Geraldine’s Creative Cutters in Richmond Hill, Ont., has created the perfect treat to complement a Parisian event. “We sell chocolate moulds and cookie cutters of the Eiffel tower, and we thought, ’What is more French than French macarons?’” says Geraldine Randlesome, owner. The macarons are decorated in a spring theme. “The idea was born of Paris in the spring, as flowers are such a welcome sight after a cold winter,” she says. “We made the sugar flowers to go on the macarons and piped around the sides in either buttercream or chocolate to make them look like happy faces.”

Geraldine’s French Macarons

FORMULA

Ingredients
125 g nut flour
(almond, pecan or hazelnut)
225 g icing sugar
115 g egg whites (let sit at room temperature for at least 15 minutes)
25 g granulated sugar

Directions
Grind the nuts and sugar in the food processor until very fine meal – then sieve. Whip the egg whites and sugar together on high until firm. Gently fold in the nut flour. On a silicone mat, pipe circles (size as desired). Let set to form a crust before baking. Bake 121 C (250 F) in a convection oven (150 C, or 300 F, in a regular oven) for approximately 10-12 minutes.
   
 BakersFormula2  

Recipe for ganache
Ingredients
1/2 lb dark chocolate
1/2 cup whipping cream

Directions
Boil whipping cream and pour over chocolate, stirring until melted. Let sit until firm, then whip using a machine, and pipe. Dip the macarons into the chocolate, and when dry, place the sugar flowers and the sugar paste decorations on the dry macaron using a little chocolate.


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