A Lesson in Making French Macarons

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I have always wanted to learn how to make macarons. They are one of my favorite treats, but I know just enough to know that they are extremely tricky. Some things are just too difficult to learn on your own! So on a recent trip to Park City I took a class from Mindful Cuisine.

Owner Linda Elbert is an expert cook and teaches all sorts of classes at her local cooking school. I took a friend and experienced the French macaron class. There is no way we could have ever done these on our own. It was difficult enough even with instruction!

I am publishing the recipe, along with some of the tips and tricks we learned from Linda, but next time I am in the mood I may just head over to Atelier Ortega to buy some instead. Theirs are always perfect!

Mindful Cuisine Macarons

Piping was one of the trickiest parts!

Here are some of Linda’s special instructions on the directions:

Mindful Cuisine Macarons

Linda checking for the perfect peak

Almond flour and powdered sugar can clump together. Use your food processor to mix the almond flour and powdered sugar instead of sifting. Layer half the powdered sugar, all the almond flour, then remaining powdered sugar and pulse (7-15 times). This also makes the mixture a bit finer-a good thing!

At high altitude, do not whip your meringue to a full stiff peak – keep the angle of the peak at about 11:00 o’clock.

If the whisk attachment on your stand mixer doesn’t reach all the way to the bottom of the bowl, put it on part way without latching it. Just remember to hold on to it when you are removing it from the bowl or it will fall in.

Piping is tricky and takes practice. Hang in there! You want the top of your macaron to be smooth. Hold the piping bag so it is pointing straight up putting pressure only from the top. Completely stop pressure before you lift it away.

Have fun with flavors. Use dry ingredients such as finely ground spices and freeze dried fruit. For colors, use gel coloring, not liquid. This way you will maintain the ratio of liquid to dry ingredients.

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Allison Arthur

Owner and publisher of Dishing magazines in Jackson and Park City.

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