this is how the lottery pastry lab in
paris makes its macaron
fresh every day at the moral g pastry
lab
chefs make 3 200 macaroon a day
using a recipe that hasn't changed since
the cookie's invention in the late 1800s
it all starts with california almonds
we make the shells so the macaron shells
out of
almonds whole almonds that we use that
we grind ourselves
with icing sugar and then an italian
meringue
egg whites and sugar syrup and this is
then baked for about 20 minutes
apart from that we make the filling
which can be a jam
a chocolate ganache or a caramel and
then we fill the macaron with that
filling
then they rest for about 8 hours to 24
hours
to get that nice soft texture and then
we ship them to the stores