French Macarons are really about nailing a whole bunch of mini techniques within a recipe to pull off the perfect bite.
Camille’s Channel-
Macaron American version
Powder Sugar 3 3/4 cups
Almond flour 4 cups
Eggs white 3/4 cups
– Italian meringue
Eggs white 2 1/3 cup + 1 tbsp
Granulated sugar 2 1/4 cups
vanilla ganache American version
White chocolate 1 lbs
Heavy Cream 13oz
Mascarpone 13oz
Vanilla Beans 2/3
Gelatin sheet 4
Macaron Gram version
Powder Sugar x10 500gr
Almond flour 500gr
Eggs white #1 160gr
– Italian meringue
Eggs white #2 200gr
Granulated sugar 550gr
vanilla ganache Gram version
White chocolate 450gr
Heavy Cream 300gr
Mascarpone 300gr
Vanilla Beans 3
Gelatin sheet 4
Valrhona Ivoire white Chocolate-
Rosemary salt recipe- Blend for 1 minute
7 sprigs rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
Rosemary salt video-
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Equipment:
Le Creuset enameled cast iron pan-
D5 allclad pan (not one seen in video but my favorite pan)-
Lodge cast iron griddle pan-
made-in non stick frying pan-
Microplane-
Microplane cheese grater-
Lamson fish spatula-
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