Mignardise are desserts that can be eaten in one bite. They are often less than two inches in diameter, and are normally found in high end pastry shops or served at high end restaurants at the end of a meal. Mignardise require a lot of fine detail work, therefore they can be quite expensive. We made pistachio macaroon cookies that we sandwiched together with ganache, the cookies were then dipped in chocolate and rolled in salted pistachios. One interesting thing to note about pistachios is that if they are roasted too much they lose their characteristic green colour when they are ground. The pistachios had to be ground for the macaroon cookies. Macaroons are a meringue that has finely ground nuts added to it.
We also made financiers, which are in between the pistachio macaroons in the photo; they are small brown butter almond cakes that have been baked in a mold. Brown butter is made by cooking butter until the milk solids present in the butter begin to caramelize. This gives the butter a nutty flavor.
Pictured above are coconut macaroons. Coconut macaroons have whole shredded coconut which is bound together with egg whites and sugar. Once the macaroons are baked they are dipped in chocolate. We have made these cookies before, but for this class they were purposely made to be bite-sized.
Mignardise are desserts that can be eaten in one bite. They are often less than two inches in diameter, and are normally found in high end pastry shops or served at high end restaurants at the end of a meal. Mignardise require a lot of fine detail work, therefore they can be quite expensive. We made pistachio macaroon cookies that we sandwiched together with ganache, the cookies were then dipped in chocolate and rolled in salted pistachios. One interesting thing to note about pistachios is that if they are roasted too much they lose their characteristic green colour when they are ground. The pistachios had to be ground for the macaroon cookies. Macaroons are a meringue that has finely ground nuts added to it.
We also made financiers, which are in between the pistachio macaroons in the photo; they are small brown butter almond cakes that have been baked in a mold. Brown butter is made by cooking butter until the milk solids present in the butter begin to caramelize. This gives the butter a nutty flavor.
Pictured above are coconut macaroons. Coconut macaroons have whole shredded coconut which is bound together with egg whites and sugar. Once the macaroons are baked they are dipped in chocolate. We have made these cookies before, but for this class they were purposely made to be bite-sized.
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