Before our honeymoon, Europe was only a far away fairy tale that I thought would never be attainable. Then in 2014 we jetted off to Italy for two weeks spent celebrating our newly married status with food, wine, and more food. Italy left us with memories we will cherish for a lifetime, and really showed us that it is experiences and building memories that one should spend their money on, not things that lose their sparkle after a season or two of wear. My favorite memory of Italy occurred in Florence when we randomly stumbled upon a cooking school, it was the best money I have ever spent.
Now I find myself endlessly googling cooking schools the moment we commit to a location. Lucky for me, I have a slew of girlfriends who love to cook and swear by La Cuisine Paris. Let me tell you, the class did not disappoint ! Although, the below steps might seem relatively simple, I have to admit it’s going to take a bit of time for me to build up the courage to try and pull of these gorgeous cookies without the careful guidance of our chef !
Dark Chocolate Ganache:
150 grams whipping cream
150 grams dark chocolate
53 grams of butter at room temperature
Bring whipping cream to a boil. Pour the heated cream over the dark chocolate in several stages making sure that it is smooth and thoroughly mixed.
Incorporate the butter until smooth. Put ganache into piping bag and refrigerate around 40 minutes
Ingredients : Makes about 70 cookies
250 grams ground almonds
250 grams powdered sugar
92 grams of egg whites ( about 3 egg whites)
Powdered food coloring
250 grams sugar
62 grams water
92 grams of egg whites ( about 3 egg whites )
Almond Mixture: Sift the ground almonds and powdered sugar in a bowl. Add egg whites and food coloring. Mix well
Italian Meringue: Combine sugar and water and bring to a boil. Using a thermometer boil until mixture reaches 118 Celsius and turn off heat. Once the mixture has cooled to 114 Celsius place in the kitchen aid and slowly start beating the egg whites in. Gradually increase speed until you reach the highest setting and allow to whisk until the mixture is no longer hot.
Carefully fold the meringue into the almond mixture using 1/ 3 of the mixture until it is completely mixed. You will know when it is completely mixed when the white lines have disappeared. Place the mixture into a pastry bag.
Place a silicone mat on your baking sheet and form small circles. If you are in a more humid climate allow the cookies to rest for about 15-30 minutes before baking. Bake at 160 Celcius for about 12 minutes. Allow cookies to completely cool.
Once the cookie is completely cool, in small circular motions fill the top of a cookie with the ganache and gently place a similar shaped cookie on top gently pressing to make the ganache visible through the edges
What is your favorite activity to indulge in on vacation?