Macaron 101 with Tartelette

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Last weekend I attended a Macaron class. Not just any Macaron class mind you. A Macaron class taught by Helen of Tartelette. She’s ah-mazing! Have you seen her site? It’s ridiculously beautiful! & well Helen is THE queen of Macarons. So much so I drove all the way to ATLANTA for this class. Yes, I know somewhat crazy but hey, that’s how I roll.

I decided this year that if there was a foodie event/class that I could get to I would. I missed out on so much last year because hey let’s just face it apparently things only happen in LA or NY! Boo, hiss! So I said Atlanta, that’s doable! So I packed up & went. And BOY am I happy I did.

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Let me just first say that I have NEVER attempted to make Macarons prior to this class. Nope! First you know I don’t consider myself much of a baker, secondly all my foodie friends on Twitter etc have always said how tempermental & difficult these little beauties were. Well, hello if these girls were talking that way I knew I better steer clear. So when my friend Tami from Running with Tweezers first told me she was organizing this class I hesitated inquiring for about 2 seconds. But then that little annoying voice inside said you know you want to LOL and well ,yeah I did. It was afterall being taught by Helen & if I’m going to learn I might as well learn from the best. So I jumped in!

It was held at the house of the ever so hospitable Patti. I was greeted at the door by Shameeka from The Broke Socialite.  Lurve her! She is so incredibly awesome & helped put together our little soiree, I’m still coveting her shoes (you know the ones Shameeka *wink wink*) Then there was Tami Running with Tweezers busy working her styling skills putting our spread out. She has mad skills! And that ORZO SALAD she made… oh my gosh! It was *swoon* that’s it! *swoon*

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Slowly all of our other class mates starting arriving. I was happy to finally meet some of my foodie friends in person. And then in comes the tiniest little thing… Helen. I must admit after admiring her oh so snappy hat & jacket my eyes went directly to her camera… oh my GOOD.. did I have camera envy. I’m talking big guns people. This camera, ah okay I’ll stop… *wiping drool from my chin* One day, maybe one day… Seriously on top of making some of the most scrumptious things you have ever seen Helen is an extraordinary photographer. Don’t take my word for it, click on over to her site. Don’t worry I won’t say I told you so. Plan to be there for awhile.

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And who was with Helen but Bakerella. So I am by now even wondering how I got to be here with all of these fabulous people. Everyone was so nice! I know you might want to hear someone was beotchy or perhaps a prima donna. But no, sorry, no one was! I LURVED all of these girls.

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Helen was amazing. Showing us proper technique, giving us tips, & oh so patient with our questions…She was a great teacher. And the only reason I’m sure that I GOT MY FEET! Yep, woo hoo I got feet! *happy dance* Yes I have pictures to prove it LOL. I was a NERVOUS FOLDER (I mean folding is uber important here, you can’t underfold you can’t overfold!) I was petrified I would be the only one to screw this up. But happy to report that was all in my head!

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Helen is going to be teaching more of her Mac Classes throughout the year, if you have a chance to get to one, YOU SHOULD! I’m supah happy I did! I can’t wait to make my next batch of Macarons! I’m going to start aging….No not me, my eggwhites!

Go ahead & get your Mac on! What are you waiting for?

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Macaron Recipe courtesy of Helen – Tartelette

What you’ll need:
For the shells:
90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

What to do:
Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Add the nuts and pwdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

Here are some other fab posts from the class you can check out!

Angie from Bakerella
Katie from We Whisk Away
Patti from Anatomy of a Dinner Party

50 Comments

  1. 1
    zarpandit /

    looks delicious :)))

  2. 2

    Awesome post Paula! And you got FEET! Happy Dance indeed! Thanks for posting for those of us who couldn’t make it. I hope Helen comes to the east coast sometime soon close to me!

  3. 3

    Congrats on the feet! I made macarons once and they didn’t have any (but they were tasty anyway).

    • 3.1

      Thanks Jen! I’m sure they were tasty! I can’t wait to try my next batch. Want to add some colors next go round!

  4. 4

    I am so jealous with envy that you were able to attend the class… I wish I could of been there with all of you guys. I am a little scared to try macarons but they are on my 2010 recipe list.

    Thanks for sharing! 🙂

    -Natasha

  5. 5

    It was soooooo great to meet you, my dear. Your batch looks lovely.

  6. 6

    It was so much fun meeting you, my dear! You are just adorable and having you at the class (could you believe all the heavy hitting bloggers at my house?) was just the dandiest.

    oxxo, Patti

  7. 7

    Oh my gosh, I’m so glad you posted this! I’m so jealous! Looks like you had a fabulous time and what beautiful macarons. I need you to teach me now 😀

    • 7.1

      Mwah! Thanks Diana! It was a great time! I’m already looking forward to my next batch!

  8. 8

    HOW FUN! I am for sure jealous..ha! Thanks for sharing with us though! The macs look great!

    • 8.1

      Thank you Maria! If you get a chance to take one of Helen’s classes, they’re ah-mazing!

  9. 9

    So what’s up with all these Macaroons? I know it was a daring bakers challenge? I must be out of the loop. Are these the gourmet cupcake? Are they going to replace the cupcake as the dessert deguire?

    • 9.1

      Hi Foy Update – I’m not sure about the daring bakers. I’m not quite that daring yet ; ) But yes Macarons are def all the rage right now & I can see why ; )

  10. 10

    Sounds like a lot of fun.

  11. 11

    What a great post! How fun!!! So sorry I wasn’t able to see you this trip.

  12. 13

    Lucky you! I was on a list in case there was a cancellation. Looks like so much fun! Do you know if Helen is coming back to Atlanta at some point since it was so successful?

    • 13.1

      Hi Gwen! Thanks, it was an awesome time! I didn’t know you were in the Atlanta area. Not sure about the classes. You might drop Helen a quick email : )

  13. 14

    OMG! I’m so jealous! I wish I could have been there… Helen just contributed a marzipan mac recipe for Wasabimon:

    http://www.wasabimon.com/archive/macaron-week-marzipan-macaron-recipe/

    I wish I could have met her in person! There’s a class in LA (about seven hours from here) but it’s full. Maybe I should doublecheck to see that I’m on the waiting list!

    • 14.1

      Hi Steph! I drove more than that & it was so worth it ; ) If you can get there I def recommend it! Can’t wait to check out the marzipan recipe. I’m sure it’s fab!

  14. 15

    Meraviglioso! Bellissimo! Non ci sono altre parole!
    voglio venire anche iooooo la prossima volta!

    • 15.1

      Grazie Giuggi! Vediamo se riesco a farle la prox volta ; ) Incrociamo le ditta! Baci!

  15. 16

    Meraviglioso! Bellissimo! Fantastico!
    Voglio venire anche io la prossima volta!

  16. 17

    Great fun Paula, nice feet, and oh so beautiful macaroons too!

    • 17.1

      Thanks Kathy! They were oh so tasty with their ganache filling too ; )

  17. 18

    AWESOME!! The first time I made Macarons, well lets say there was everything but feet on it… LOL Now, I’m good with macarons, now I just need to master sugar pulling. hehe!

    • 18.1

      Thanks Kamran! Oooh sugar pulling. Not sure I’m ready for that ; ) But I’m sure you’ll have it mastered in no time!

  18. 19

    Feet!! Your macarons look wonderful. I need to take a class with Helen… When I tried to make macarons for the Daring Bakers challenge a few months ago, it was a serious fail!

    • 19.1

      Ah thanks Jen! I had NEVER made them before, all the talk about how hard they were had me running scared ; ) Helen is an awesome teacher! Couldn’t have done it without her!

  19. 20

    Sounds amazing! You’re so lucky you got to take a class with THE Tartelette blogger! Jealous!

    • 20.1

      Thanks Jessica! I was very lucky to have gotten a coveted spot! Everyone was amazing!

  20. 21

    Your macarons are perfection! I think I just might have to take your advice and attend a class if I can-looks like too much fun ^_^

    • 21.1

      Ah thanks Rachel so sweet of ya! You MUST take one of Helen’s classes if you get the chance. So worth it!

  21. 22

    I am so glad that you got to go! Even more glad that you had fun and GOT FEET! CONGRATS!!! 🙂

    • 22.1

      Thanks Rachael! I can’t wait to hear all about your classes with Helen! Mwah!

  22. 23

    Yum! I just tasted my first macaron in Paris two weeks ago… I’m in love! I’ve been wanting to try to make them… perfect timing. Grazie!

  23. 24

    Paula – Thanks so much for sharing all the tips. Friends and I get together about every other month to try our hand at different recipes and techniques. We made some Sunday using the recipe you have posted. They came out great.

  24. 25

    I’m so jelious. I would love to go to a mac class with Helene. You macarons look wonderful. Pretty feet you have there! 😉

  25. 26
    Leslie /

    SOOOOO EXCITED!!! I read your article, went grocery shopping, and I am making my first batch RIGHT NOW!!! I can’t wait!
    Question – how can you flavor these? OR, is the flavoring in the filling only?

  26. 27

    love this post … i have not been tried macroon yet but they are on top in my todo list.

  27. 28
    Rebecca /

    Thank you so much for sharing this recipe and the tips you learned!! It worked for me BEAUTIFULLY the first time, my first time ever attempting macarons. I did it on a rainy, humid day here in the south, so I was concerned, but it worked great! Thank you so so much! Wish I could share a picture somehow… guess I need to start a blog or something 🙂

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