It isn’t every day that you find out your next-door-neighbor is a chef from Paris!
Jean-Marc “Chef” Montjarret, is well-known for his intricate attention-to-detail and delicate designs — a master of his craft.
We first met one evening at a friend’s house for dinner. For this special event, I couldn’t resist making my own macarons in hope for some of his esteemed feedback.
Before I knew it, he had whipped up a variety of macarons for everyone — they were absolutely scrumptious!
My second attempt at macarons
He then tasted mine. . . “The flavor is there” he said, “but you are missing all of the key secrets to making the perfect macarons.” We then scheduled a private lesson at my house, where I learned how to make perfect french macarons!
Perfect macarons by Chef Jean-Marc Montjarret!!! It tastes sooooo goodddd!
Here are the 10 key secrets:
1. Measure in grams
Digital scales are inexpensive and perfect for precise measurements.
2. Sift thoroughly
Sift your sugars and run them through a food processor or blender to eliminate any lumps. This guarantees smooth-top macarons.
3. Use aged egg whites
Separate the egg whites and put them in a covered container at room temperature for three days. If there is urgency, you can age them overnight, though they won’t be as perfect.
4. Whisk egg whites
Egg whites must be whisked into shimmering meringue peaks, but not too stiff or it may thicken the batter.
5. Proper consistency
The consistency should resemble a thick cake batter.
6. Pop bubbles
After piping your batter onto the tray, get rid of trapped air bubbles by banging the tray on the counter. Use a toothpick to pop any bubbles that rise to the top.
7. Let rest
Rest the macarons for 30 – 60 minutes after baking. If they are still sticky on the sides, they are not ready.
8. Bake at 140-150 degrees celsius
Not much hotter or they may crack!
9. Remove gently
Gently remove the macarons from the tray when they are cooled. If you try to pull them off when they are warm they may stick.
10. Store properly
Store macarons in airtight containers at room temperature for up to one week, or in your freezer for 4 – 5 months!
This was my very first attempt at French macarons by myself
With these tips and tricks you are fully equipped to conjure up delightful french macarons just like the mastermind Jean-Marc Montjarret himself.