Making Macarons: Pierre Hermé - 2011 ICC Workshop
Normally you’d have to travel to Paris or Tokyo to taste pastry legend Pierre Hermé’s macarons (the pastry that helped solidify his haute patissier, macaron meister cred). But on the second day of the 6th Annual International Chefs Congress, participants picked up some key tips as Hermé discussed his macaron technique by preparing a mint-pea confection in the hands-on demo. The takeaways—age your egg whites for five days in the fridge before using them for macarons, and once you’ve baked and filled your macarons, place them in a plastic-wrapped Tupperware before letting them sit in the fridge for 24 hours. Only then will they be ready to savor! Macarons might seem a bit like needy movie stars—the thousand tiny details he mentioned could make or break the petit fours, which require constant attention. But the day-old macarons sampled in this session made it easy to see why he continues to set the bar in the industry.