Comments on: Macaron Stage at Atelier Pierre Hermé

By: stella

stella — Mon, 05 Sep 2011 20:58:52 +0000

Hey, i really would like to make a stage at the PH House. You think its possible? I studied food science in germany…
please give me infos it will be great

By: veron

veron — Tue, 19 Jul 2011 02:29:48 +0000

Hi Ruby,
The template is under the parchment. Just pull out after piping.

By: Ruby

Ruby — Mon, 18 Jul 2011 19:25:22 +0000

Hello,

For the macaron template, I only use parchment paper. Would I place the template under the parchment paper, pipe the macarons and then carefully slide the template out?
It would take a lot of time for me to trace the template to my parchement paper each time?

Thank you in advance

By: Cecilia

Cecilia — Sun, 26 Jun 2011 23:38:07 +0000

Hello Veronica, I love your site and blog!
Thanks for the great post, it’s wonderful!!
I love your post and tips on macaron baking at high humidity. I’m pastry chef in Brasil. I’m studing the influence of humidity on the macarons and I was shocked at what you wrote!!
I have great difficulty to buy a good almonds flour and would like to prepare myself. Can you give me the name of a good food processor to make my almonds flour?
Best regards,
Cecilia

By: jeanette sclar

jeanette sclar — Wed, 01 Jun 2011 00:50:04 +0000

Amazing post!!! Who knew it could be soooo complex? I did – having tried making macs in my home kitchen a total of 2 times now.

By: Karen

Karen — Thu, 21 Oct 2010 23:50:30 +0000

Hi Veronica,

I hope this is not an imposition but would you be able to send me a copy of the macaron template? I have one for a diameter of 3.8 cm on my website but find that it’s a bit small. Totally understand if you can’t.

Many thanks,

Karen

By: connie m.

connie m. — Sat, 16 Oct 2010 06:33:34 +0000

hi Veronica, I’m going to Paris in Dec. to take a day course at Cordon Bleu and i would totally go to PH’s course, but couldn’t find it online. Please advise or is it really discontined? Any tips on where to buy those thermoform plastic trays (are they for storing/transporting the macs?) any other tools or implements that I should stock up on in Paris. Links and store names would be so wonderful, if you have time. I know about G. Detou and E. Dehillerin.

By: Shinni

Shinni — Tue, 07 Sep 2010 15:09:16 +0000

Hi love your post and tips on macaron baking at high humidity. I’m in Singapore, so these tips are wonderful. Cheers.

By: Bernard

Bernard — Mon, 06 Sep 2010 09:33:00 +0000

Hi Veronica,

Is Pierre Herme still doing Macaroon classes and if yes in which school and what the web site?
I will love to do one.
thanks a lot

By: stefanos diamantopoulos

stefanos diamantopoulos — Mon, 02 Aug 2010 07:34:30 +0000

je veuxle programme de stage d attelier