Macarons are tricky little treats for sure!
So many steps go into making the 'perfect' macarons, and they are not always exactly defined: experience & knowledge is key.
Let's go on a pistachio macaron shell adventure!
The first step at Yann's is finding the quest quality ingredients to guarantee strong flavours.
We roast our pistachios & create our paste as well (which would be used in the ganache filling)
The batter is made in a very large "KitchenAid", like yours, but much, much bigger!
"Macaronage" is the process of working macaron batter into the perfect shiny consistency. This is key to obtain proper shells.
(Yes, these are THE gloves you are thinking about but, it works the best!)
Almond flour, egg whites, sugar and some plant-based colouring is all we need. Once the batter is ready, we pour it into our depositor. We make thousands of macarons every week, so this machine is crucial in our process.
This allows us to make regular macarons faster than by piping them by hand.
"Pistachio sprinkles" for more flavour & a little texture. These are ready to dry: this takes between 15 mins to an hour and depends on the almond flour used, humidity & more.
Filling them up & putting the shells together individually & by hand would be the final step.
Bon appétit!
As usual, you are welcome to send your questions to chef Yann who loves to help & might be able to give you tricks and tips: Instagram @yann_blanchard_yhp
