Macarons And Macaroons
Let us take the uncertainty out of these seemingly complicated Macarons for you! Revived by Pierre Herme in recent years, many patisseries have developed countless flavours and designs. Their success fall onto the backbone of a well-made ‘macronage’ – the almond batter that contains a folded-in meringue. You will also learn to colour the macronage and make 3 fillings that can be piped into the cookie.
Additionally, you will make a second cookie known as the Macaroon, similar in name to the Macaron as they are both closely related in ingredients, although one is almond based while the other is coconut based.
Coloured Macaron shell
Salted Caramel Filling
The recipes that you will be making are:
Chocolate Dipped Coconut Macaroon cookies
French Macarons with 3 fillings