Ever wonder how they make all of those differently flavored and delicious macarons? Whether you’re flavoring the batter or filling, chef and culinary instructor Colette Christian has the answers!
In this lesson, Colette leads a discussion on what types of flavorings work best in macaron batter without changing the texture or consistency of the end product. While liquid extracts and liquors are most commonly used, utilizing freeze-dried fruit and other dried herbs is a great way to impart flavor right into the shell of the macaron. Colette demonstrates how to prepare dried lavender herbs and whips up a batch of lavender macarons using a handheld mixer.
For more detailed instructions on making French Macarons, check out Colette’s lesson on making Basic French Macarons.
Next, Colette takes you step by step through three filling recipes: a smooth and flavorful vanilla bean Swiss buttercream, a white chocolate ganache scented with lavender extract, and a salted caramel filling. And finally, Colette shows you how to efficiently organize the shells by size, pipe the filling, and assemble these mini dessert sandwich cookies like a professional. With Colette’s help, you’ll be able to make any flavor macaron your heart desires!
Download the recipes and a chart of recommended flavor combinations for the macaron shell and filling.