Looking towards Paris

Macaroons are all the rage in Paris right now. At least that's what both David and Dorie tell me in their blogs, and I've seen it a few other places too.

But what do you do when you can't get to Paris to try Pierre Hermes macaroons?

Well if you can't convince Tartelette to come visit you and make them for you, then you use her recipe to make some of your own!

I think I was very intimidated making these, despite the increased confidence I've had in my baking abilities since becoming a Daring Baker back in January. Before I even tried, I badgered Helen with questions about conversions and what type of nuts are used - are they toasted or raw? Should I buy my pistachios with or without shells? Won't you please come make them with me?!

I even planned it out to make them on a morning when both my children would be away from home, so I would not have to worry about being distracted by them, or little hands trying to get in to help.

Despite getting conversions from Helen, I actually decided to try the recipe using her measurements, in grams, instead of in cups. While my scale is quite horrible, it was sufficient enough to use for this project. (Somewhere on my kitchen wish list is a digital kitchen scale, but for now, I work in cups and usually pull out the scale for chocolate.)

In the end, it took more time to grind up the nuts in the processor then it did for the entire balance of the recipe. Everything came together quite well and easily, and the cookies piped nicely onto the parchment lined trays. I probably should have made my mounds a bit larger, and it seems I could have given them one or two more turns of the spatula before I started piping, but aside from that, I apparently did them right!

By the time I was done, I had 39 beautiful little green macaroon sandwiches, and a bowl full of chocolate ganache!

Thanks for all the help Helen! I think I need to go make the other recipe you game me now, the one for the pink macaroons!

Oh, and a note for my husband.... No, this does not mean I don't still want to go to Paris. Someday.

***Note*** The only change I made to this recipe was to omit the ground ginger from the ganache. I knew my family would prefer the plainness of the ganache to the ginger.

Pistachio Macarons, adapted from Stephane Glacier.

Makes 35

225 gr powdered sugar

60 gr almonds

65 gr pistachios

3 egg whites (about 100gr)

green food coloring (optional) (powdered is better)

25 gr granulated sugar

In a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve if needed.

Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy. Add the green food coloring if using.

Slowly fold the nut/sugar mixture into the whites with a wide spatula. The mixture should remain shiny and flow easily.

Fill a pastry bag with the batter and pipe small rounds onto parchment lined baking sheets.

Let the macarons rest for 20 minutes.

Preheat the oven to 315 and when they are ready, bake them for 12-15 minutes.

Let cool, remove from the paper and fill with the ganache.

Chocolate Ganache Filling:

8 ounces (227 grams) semisweet or bittersweet chocolate
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

1 tsp. ground ginger

Place the chocolate in a medium sized bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the butter and stir with a whisk until smooth. Add the ground ginger. Let cool to room temperature and use as desired.