Le Parfait Paris, which makes hundreds of thousands of them, gives tips for home cooks' success
I am admittedly a Valentine’s Day grinch. I get this from my dad, who used to dismiss it as just a Hallmark holiday. However, I’ve always loved the edible V-day bling — chocolates, those little Necco sweethearts, Cinnamon Imperials ... You name it.
Each recipe makes a dozen 1½-inch sandwich cookies. The size is important, of course. Each of the meringue shells needs to be exactly the same size so they’ll line up. The easiest way to achieve that is to make or buy templates to slide under the parchment paper you’ll be piping the meringues onto. Note that Larbi likes to stagger each row to create better airflow. You can make the cookies smaller or larger, but they all still must be the same size.Let’s address making the shells first.
“Check the flow by pulling up some of the meringue and letting it flow back into the bowl,” said Larbi. “It should look like a ribbon and disappear back into the batter very slowly. If it disappears too quickly, when you pipe it, it will spread completely. You have to know when to stop so that it will hold its shape. That’s the most important moment.”
Macaron manager Helen Pham mixes up a batch of pistachio macaron filling at San Diego’s family-run Le Parfait Paris, which makes 40,000 macrons a month. Macaron assistant Sonia Barra assembles a cookie by placing a second shell on top of the first shell that’s been covered with filling. Fold ¼ of the meringue into the almond flour batter to lighten the batter before gently folding in the rest of the meringue in stages, ¼ at a time.
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