Lunchbreak: French macarons from La Voute Bistro and details about the Homewood Chocolate Fest

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Erica Oktayuren

La Voute Bistro and Bar
2034 Ridge Road

Homewood Chocolate Fest
February 20
11:00 a.m. - 2:00 p.m. -- 2010 Chestnut Road in Homewood

For more information:

French Macarons

3 cups (325g)- almond flour
3 3/4 cups (450g)-powder sugar
1/4 cup (25g)- cocoa powder
1 1/4 cups (300g)-egg whites
1 1/3 to 1/2 cups (300g)- sugar

Sift the almond flour, powder sugar, and cocoa powder together. Whip the sugar and egg whites to stiff peaks. Fold the cocoa mix into the egg whites in increments until combined and the mix is shiny but not runny. Transfer the mix to a piping bag. Pipe into the desired shape. Typically they are the size of a quarter. Let them sit out before baking for 30 minutes or until it no longer sticks to your finger when touched. Bake at 300F for 12 min. Let cool. Do not remove until completely cool.


2 pints cream
1 lb semisweet chocolate

Bring the cream to a boil. Then pour over the chocolate and whisk until combined. Refrigerate until it is firm enough to pipe. Place in a piping bag. Remove one macaroon and turn over. Pipe the ganache on top and place another macaroon on top of that sandwiching them together. Store them in the refrigerator or freezer.

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