Photo by Julia Gartland
French baker and chef Eric Kayser opened his first boulangerie, Maison Kayser, in Paris in 1996, approaching bread and pastries with a “learn and teach” attitude that he has since integrated into his cafes across the world.
“I view every day as an opportunity to be either a pupil or teacher,” Kayser writes in his latest cookbook, Maison Kayser's French Pastry Workshop. “What I have learned I hope to pass on to the greatest number of people.”
And what better lesson than the delicate, notoriously high-maintenance macaron? Kayser breaks down the detailed recipe into easy-to-follow measurements and instructions. Step-by-step photos show how to fold meringue into batter, pipe perfect shells, and drizzle delicate decorations.
Pay special attention to the macaronner step where you incorporate the meringue into the batter until it is deflated. Over- or under-mixing will cause the shells to crack in the oven.
Eric Kayser's Raspberry-Lime Macarons
By Eric Kayser
For the shells
- 4 to 5 large (4 oz/115 g) egg whites
- 1 cup plus 2 tbsp (5 1/2 oz/155 g) almond flour
- 1 1/2 cups (5 1/2 oz/160 g) confectioners' sugar
- 3/4 cup plus 2 1/2 tsp (5 1/2 oz/155 g) granulated sugar
- 1 or 2 pinches powdered raspberry red food color (intensity of color will depend on brand and your color preference)
Raspberry-lime filling and decoration
- 9 1/2 ounces (270 g) raspberry preserves with firm consistency (preferably with seeds)
- 1/4 cup plus 2 tsp (1 1/2 oz/40 g) almond flour
- 1 teaspoon freshly grated lime zest (from 1/2 a lime)
- 3 1/2 ounces premium couverture white chocolate, in disks or evenly chopped
- 2 to 3 drops liquid green food color
This article was written by Katie Macdonald from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.
