This past weekend I was in the area of Montreal, Quebec, Canada, on a press trip. On the first day, the representative of the Quebec Tourism office, Patrice Poissant, presented us with box lunches that included a delicious pastry called a Confidence. All of us on the bus agreed this was the single most delicious pastry we’d had in our lives! And if you find yourself in Montreal and wishing to try this pastry directly from the patisserie, you can find it at the Pain Doré Bakery, located at 3075, rue de Rouen, Montréal (Québec).
I enjoyed it so much, I decided to figure out what it was and how to make it. It took some doing, but I think I found it. Basically, it’s a macaron (macaroon) sandwich, filled with chocolate ganache, both extremely easy to make foods. If you make these for your family, or neighbors or total strangers, they’ll beg for this treat, again and again. This isn’t the recipe they use at the bakery, that’s a secret, but this is probably as close as you can get without buying one of their cookie treats, taking it to a laboratory and having it analyzed.
(Recipe found on http://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/ Make sure to visit the site for more delicious recipes!)
Note from the recipe page: On a recent holiday I found a 200 year old cookbook on my mums bookshelf, it tells that King Henry VIII granted an estate in Leadenhall Street to a Mistress Cornewallies in reward for the fine puddings that she presented to him. Follow these easy steps to make macarons (pronounced macaroons) fit for a king. You will acquire such indulgence that is pleasing to the palate and if you’re lucky enough perhaps you too will be granted an estate.
(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).
Chocolate Ganache Cookie Treats
French Macaron Recipe Ingredients
4 large egg whites (or 5 small) 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp]
1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
2g (0.07 ounces) salt (tiny pinch)
gel food coloring (optional)
(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.)
Macaron Recipe Directions
Preheat the oven to 150 degrees C
Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20seconds.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top – see the macaron troubleshooting post for examples.
100g (3.53 ounces) chocolate
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.