Macarons are the new cupcake. Well, so I say. After my recent trip to Paris, France in September, I was intrigued on how to make this meringue cookie. I took a baking class at Gourmandise School of Sweets and Savories in Santa Monica, California and Dallas Texas and within three hours, I was able to crank out some beautiful, insanely-delicious macaron
In a small bowl, place:
100 g (scant 1/2 cup) heavy cream, warmedIn a medium saucepot, place:
200 g (scant 1 cup) sugar
1 Tbsp water
1 tsp lemon juiceSet aside:
60 g (1/2 stick) butter (room temperature)
½ tsp sea salt
2) In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
4) Cook over this heat, stirring occasionally, for about 3-5 minutes. The caramel will thicken a bit. Turn off heat and add the butter.