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  1. I did check out that Instagram account and there are some really interesting recipes on there. Thank you for alerting me to that option.
  2. @gfron1, that is good to know. I'm glad I'm not the only one. After studying that book a decent amount, there seem to be some inconsistencies that are a bit perplexing. @Pastrypastmidnight & @keychris, I wonder if part of the difference is application. My sense is as you mature the macarons in the fridge a day or two, the filling tends to soften the shells and meld a bit. Presumably then, the opposite is happening as moisture is wicked out of the filling it should firm up a bit. I tried his recipe for pistachio ganache and it is a 1:1 ratio (with some pistachio paste) an
  3. @Jim D., Thank you for the thoughtful response. While it never occurred to me that the act of infusion could alter the ratios, the variation of ingredients did. I followed the recipe exactly, other than using a cream with a slightly higher fat content (36% per the carton) vs the light whipping cream it called for (32% - 35%). In light of how infusion may change the ratios, would weighing the ingredients post-infusion accommodate that potential better? Knowing that I can always remelt and add more of one of the ingredients is helpful. Regretfully, I did throw away the original
  4. Thank you. Is it fair to say 1:1 is a decent ratio for white chocolate?
  5. I am using Valrhona 35% white chocolate as called for by the recipe. Not sure where that ranks for quality of chocolate, but it is brutally expensive, at least in my opinion.
  6. I'm a home cook, but have been working on perfecting macarons recently. My question deals with appropriate ratios for ganache fillings based on fat content of the cream and chocolate percentages. My recent mishap came from a Pierre Herme recipe for coffee ganache. After making the ganache, I refrigerated it overnight and it was way too thin. You could pour it. The ratio for that was: 450g 35% White Chocolate 520g Light Whipping Cream (32%-35% fat) So roughly 1:1.15 chocolate to cream. Full disclosure, given availability in the grocery stores, I was
  7. Ok. That makes sense. Although, I’ve always heard you don’t want to add any liquid to the macarons so I’m intrigued by that approach. I’m getting his cookbook soon and I’m sure it is all in there. I believe his base recipes are 300g almonds, 300g powdered sugar, 220g egg whites. Makes about 80 halves.
  8. Great. Thank you. That is super helpful.
  9. I've recently become somewhat obsessed with trying to perfect these awesome little cookies. I've stumbled upon some of Pierre Herme's recipes and they all look reasonably straightforward. My question is around colorings. There are a few things that caught my attention: 1) He doesn't specify gel or powder. I assume from the amounts to use (by weight) he's referencing gel, which leads me to... 2) The amounts seem egregious. In his preamble in one of his books he says to use colorings sparingly, but then his recipes seem to call for relatively large amounts of colorin
  10. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in th
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