Tag Archives: macaroons

Teaching at the Biltmore…. maybe one of my best Macaroon’s Class

23 Jan

Yesterday, I was teaching a Macaroon Class at The Biltmore Culinary Academy.

A bit tired by all the upcoming events of the new Year I was still very happy to go there and meet a new team and new students.

First of all, I have to say that location and setting definitely make the difference…. The Biltmore is an amazing Palace in one of the most attractive part of Coral Gables, the golf course is beautiful and the whole place really makes you feel in a Palace.

Biltmore Daytime

The team at the Culinary Academy is very professional and welcoming at the same time. There is no pressure, the set-up goes smoothly but effectively. I just need to ask once for an ingredient/utensil and it appears right in front of me as if by magic!

The room is great and the decoration is just like I love it. All white, stainless steel and chalkboard. It feels clean but not cold, serious but not intimidating.


Olivier, the French pastry chef working a couple of doors further also pop-up at some point and chat with me while measuring my ingredients. It’s casual and professional at the same time, he brings me his Kitchen Aid and tells me about the tricky ovens and also talk about France, Miami and his family. It’s good to feel like part of the team when it’s only your first time in a place!

Biltmore Macaroons Ingredients

At 6.30, only one student…. of course, we are in Miami and on top of that, a big accident happened right in front of the Hotel…..! Anyway, it gives us time to talk about the class while they arrive one by one and enjoy a piece of cheese, some nuts or a fresh drink.

Once everybody’s arrived, we start the class and everything run smoothly, after the demo, the students have to work by themselves and usually, this part gets a bit crazy…. not this time. I am just wondering whether they really need to learn how to make macaroons…. they get the perfect consistency, do not struggle with the piping bag, layer the macaroons so easily…. I am just very impressed!

As we have extra time while waiting for the shells to bake and the ganache to set, we quickly make some Nougatine and keep on chatting about recipes, Paris, London, restaurants…. Indeed, it is very entertaining and I feel rather like a guest than a teacher in here.

9.20….. Time flies and we assemble the macaroons before leaving. Everybody respect my piece of advice…. they’ll try the macaroons the next day, once the shells will be flavored by the ganache!

Macaroon Frantics

Only one bad point….. it’s freezing out there but pastry classes should always be as it’s the best way to create perfect pastry! Even the students where sneezing all class long and I came back home with feet as cold as I am used to have them when I am in France and it is -10°C outside…. Then if you wish to come, bring socks and hoodies to make sure the whole experience is fantastic….!

Look, even when you are leaving, the place is magic. See you on the 30th of January!

Biltmore at Night

Also…. here is the link for the macaroons we did:

Macaroon Caramel Fleur de Sel recipe

and just have a look at the Index of the Recipes for a greater range of flavor.


Fancy more Macaroons?

15 Jan

If you have tried the Macaron Caramel Beurre Sale since I posted the recipe, you may want to try new fillings and new techniques such as butter cream, curd or flavored chocolate ganache.

Here they are, from lemon & basil to chocolate & chilli, I hope you will enjoy the flavors and play with the colors!

Just a quick reminder of the shells method….


  • 30g flour
  • 350g icing sugar
  • 212g almond powder
  • 190g egg whites
  • 90g caster sugar
  • Food Colouring


Preheat the oven to 180°c.
Start by preparing your baking sheets (3), either buttered and lined with greaseproof
paper or lined with a silicone matt. Also prepare a piping bag with a plain tip.
Sift the flour, icing sugar and almond powder together, set aside in a bowl.
In the bowl, put the egg whites, measured precisely, and start whisking with a hand
electric mixer. Add half of the caster sugar as it starts foaming, keep whisking until it
thickens, and add the rest of the caster sugar near the end, you can add the colouring
as well at that point. The whites must be shiny and firm, but be careful not to over
whisk (the whites will become grainy if over whisked).
Add the dry ingredients (flour, icing sugar, almond powder) to the whites and start to
mix gently using a large flexible spatula. When the mixture is smooth and there are
no streaks of egg whites, stop folding and scrape the batter into the piping bag (if you
are alone, it helps to put the bag in a large glass).
Pipe the batter on the prepared baking sheets in 3cm circles (about one tablespoon
each of batter, evenly spaced 3cm.
Leave to rest for at least 20min.

Then bake for 12min. Let cool completely then remove from baking sheet.
Assemble the shell and the ganache: pipe some ganache on one shell, put the other
shell on top.
The macaroons taste even better the next day.

Here they are…. the cooked shells!

Matching the shells now…

Ready to pipe the ganaches and other fillings!

Here they are…. the cooked shells!

Chocolate and Chilli Macaroons

Chocolate and Chilli Ganache

  • 1/2 red chilli or 1 tsp of chilli flakes
  • 130ml double cream
  • 130g dark chocolate
  • 30g butter

Boil the cream and chilli flakes together and let infuse.
Melt chocolate and butter over a bain-marie
Incorporate the cream to the chocolate, pour in a piping bag and refrigerate for at
least an hour.

Chocolate and Passion Fruit Macaroons

Chocolate and Passion Fruit Ganache

  • 300g dark chocolate
  • 250ml double cream
  • 2 passion fruits

Put the dark chocolate in a bowl, broken into small pieces.
Put the cream in a pan and bring to the boil. Pour over the chocolate and mix until smooth. Add the passion fruit. Leave to cool down and then put the mixture in a piping bag. Refrigerate.

Rose & Litchi Macaroons

Rose & Litchi Ganache

  • 24 Litchis
  • 200g of white chocolate
  • Rose Water

Peel and remove the stones of the litchis and puree them in a pan with a little rose
If needed, blend the litchis in order to have an homogeneous mix then add the white
chocolate and let it melt with the litchis until you have a nice and silky ganache.
Taste the ganache and add a little rose water if needed.
Pour the ganache in a piping bag and let it rest in the fridge.
Your ganache will be ready to pipe.

Raspberry Macaroons

White Chocolate and Raspberry Ganache

  • 300g white chocolate
  • 150ml double cream
  • 150g raspberries

Mix the raspberries to make a coulis.
Put the white chocolate broken into small pieces in a bowl.
Put the cream in a pan and bring to the boil then pour it over the white chocolate and
mix. Add the raspberry coulis, mix, and leave to cool down before you transfer it in a
piping bag. Refrigerate so that it sets.

Pistachio Macaroons

Pistachio Ganache

  • 300g white chocolate
  • 150g double cream
  • About 1 tsp pistachio paste

Put the white chocolate broken into small pieces in a bowl.
Put the cream in a pan with about one teaspoon of pistachio paste (more or less
according to your taste) and bring to the boil then pour it over the white chocolate,
mix. Leave to cool down before you transfer it in a piping bag. Refrigerate so that it

Lemon and Basil Macaroons

Lemon and Basil Curd

  • 1/2 gelatine sheet
  • 3 eggs
  • 135g caster sugar
  • 130g lemon juice (2 ½ lemons)
  • 10 basil leaves finely chopped by hand
  • 175g butter, diced

Put the gelatine in a bowl with cold water to soften it.
Mix the eggs with the sugar and the lemon juice. Put in a pan and heat slowly, always mixing. Add the basil leaves. Cook the mixture until it starts boiling and it thickens. Add the gelatine, put the mixture in a sieve and filtrate above a bowl that contains the diced butter. Mix the lemon cream with a hand electric mixer for 1 min.
Leave to cool and then transfer into a piping bag.

Orange and Cinnamon Macaroons

Orange and Cinnamon Curd

  • 1 1/2 orange
  • 1 lemon
  • 100g unsalted butter
  • 175g caster sugar
  • 1 tbsp Corn flour
  • 2 tsp ground cinnamon or ½ cinnamon stick
  • 3 eggs lightly whisked

In a bowl, whisk the sugar and the corn flour together.
In a pan, put the Zest of the oranges with the juice of oranges and lemon. Add the
mixture of sugar and corn flour, and the butter to the pan and bring it to a boil. As soon as it boils, take out of the stove and add the eggs, while stirring.
Put back on the heat still stirring until it thickens.
Then transfer to a container and let it cool down. You can either transfer into a piping bag or just spoon it on the macaroons.

Lavender Macaroons

Lavender Butter Cream

  • 25ml whole milk
  • 1tbsp lavender
  • 250g icing sugar
  • 80g unsalted butter
  • red and blue colorings

In a pan infuse milk and lavender and let them rest then strain the liquid through a sieve.
Whisk the icing sugar and butter until it gets light and fluffy then add the food coloring purple first then blue until you get a nice lavender color.
Incorporate the milk while whisking until fully incorporated and beat for another 5 min until light and fluffy.
Pour in a piping bag and fill the macaroons straight away.
If refrigerated, give it a good whisk before piping.

Lavender Ganache

  • 250g white chocolate
  • 150g whipping cream
  • 2 tsp Lavender

Bring the whipping cream to the boil with the lavender. Leave to infuse for about 10min.                                        Grate the white chocolate and put it into a bowl.
Bring the cream to the boil again and pour it over the white chocolate (use a sieve if you don’t want any lavender bits).
Let it cool down and set before filling the macaroons.

Coffee Macaroons

Coffee Custard Cream

  • 50cl whole milk
  • 15 grams instant coffee
  • 3 eggs
  • 100g caster sugar
  • 50g flour

In a pan bring the milk to a boil and add the instant coffee to dissolve it.
In a bowl, whisk the eggs and sugar together until it gets white and airy, add the flour and whisk until well incorporated.
While whisking, slowly pour the milk on top of it then pour back in the pan and cook on medium heat until it gets thick and start to boil.
Pour on a tray or in a bowl and cover with cling film to avoid the cream starts to crust. Before piping, give another whisk, pour in a piping bag and fill the macaroons.

Goat’s Cheese and Fig Macaroons

Goat’s Cheese Filling

  • 200g fresh soft goat’s cheese
  • 2 tbsp single cream
  • Fig jam

Soften the goat’s cheese with a fork and a bit of cream. Pour it in a piping bag and pipe a small amount on a shell then create a little hole in the middle of the goat’s cheese by pressing with your finger in order to create space for the fig jam.                                                            Pipe a little fig jam in the hole then cover with the other shell and twist and press at the same time to lock your macaroon.

Version Française : Les Macarons Caramel Beurre Salé

Ingrédients pour le caramel:

  • 80 g de sucre
  • 15 cl de crème liquide
  • 20 g de beurre sale
  • 1 cac de Fleur de Sel
  • 50 g de beurre à température ambiante


Verser le sucre dans une casserole de taille moyenne à fond épais pour qu’il recouvre toute la surface. Faites chauffer à feu moyen afin de le transformer en caramel. Le sucre va se diluer et passer d’une couleur blanche transparente à une couleur dorée qui va progressivement brunir.
Ayez votre beurre et votre crème à portée de mains et dès que le caramel prend une couleur dorée profonde, versez la crème en faisant attention car le caramel peut réagir fortement si la crème est encore froide.
Remuez lentement avec une spatule et ajoutez le beurre et la Fleur de Sel. Le caramel va se détendre progressivement puis réduire. Continuez à remuer jusqu’à ce que le caramel épaississe pour prendre une consistance crémeuse.
Laissez refroidir pour éviter de faire fondre le beurre à la dernière étape.
Une fois que le caramel a refroidi, fouettez les 50 g de beurre restant dans le bol de votre Kitchen Aid puis incorporez le caramel. Le caramel va prendre une consistance plus aérienne et blanchir un peu.
Versez directement dans une poche et garnissez les macarons

Ingrédients pour les Coques:

  • 30 g de farine
  • 350 g de sucre glace
  • 212 g d’amandes en poudre
  • 190 g de blancs d’œuf
  • 90 g de sucre
  • Colorant Pâte Marron


Préchauffez le four à 180°.

Dans un premier temps, préparez votre matériel, 3 plaques de cuisson couvertes de papier sulfurisé beurré pour mieux adhérer à la plaque ou un tapis en silicone, une poche à douille munie d’une douille 9 et une autre poche pour garnir les macarons.

Ensuite préparez les ingrédients, tamisez le sucre glace, la farine et les amandes puispesez-les et mixez-les dans un grand saladier.

Versez les blancs dans le bol de votre Kitchen Aid et battez-les à vitesse moyenne.

Lorsque les blancs commencent à mousser, ajoutez la moitié du sucre en poudre tout en continuant à battre.

Les blancs vont épaissir et prendre un aspectsoyeux. Ajouter le reste du sucre puis le colorant (préférez le colorant pâteau colorant liquide qui risque d’altérer la consistance du mix). Les blancs sont fermes et soyeux mais faites attention de ne pas trop les battre au risque de les rendre granuleux.

Versez une partie du mix sec sur les blancs et incorporez-le à l’aide d’une large spatuleen prenant soin de bien atteindre le fond du bol. Incorporez le reste du mix et une fois que les blancs sont bien incorporés, versez la préparation dans la poche.

Commencez à dresser les macarons sur les plaques en formant des coques d’environ 3 cm dediamètre (environ 1 cas/coque) en prenant soin de les espacer les unes des autres.

Laissez les coques reposer et « croûter » au moins 20 minutes si ce n’est plusieurs heures. La surface doit devenir plus mat et résister a une légère pression du doigt. Cette étape permet aux macarons de bien gonfler sans que la surface n’éclate à la cuisson.

Enfournez lesplaques pour une durée de 12 minutes puis laissez les coques refroidir avant de les détacher. La coque est cuite mais l’intérieur reste tendre.

Une fois refroidies, vous pouvez garnir les coques avec une généreuse noisette decaramel centrée sur une des coques renversée. Recouvrir d’une autre coque etpressez-la tout en donnant 1/4 de tour afin de répandre la garniture jusqu’au bord des coques.

Conservez les macarons dans une boîte hermétique et au frais.

Lesmacarons se dégustent seulement quelques heures après leur préparation afin que la garniture ait eu le temps d’infuser les coques….

Si, si, je vous assure, vous réussirez à patienter!
Vous pouvez aussi congeler les coques ou les macarons en entier.