Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with teaor wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakersuntil now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.© 2013 Hisako Ogita / Chronicle Books · Reproduced with permission.
Put the whipping cream and milk in a pot.
Scrape the vanilla seeds out of the pod and put the entire vanilla pod into the pot. Heat until the cream starts to bubble around the edge of the pot.
Put the egg yolks in a bowl and add the 1 tablespoon (0.4 ounce/10 grams) granulated sugar. Whisk until the mixture appears white.
Pour the cream from step 1 into the mixture made in step 2. Add the rum (if using) and pour through a fine-mesh strainer into a bowl.
Pour the mixture into a heat-resistant container. Put it in a water bath and bake in the oven at 300Â°F (150Â°C) for about 30 minutes.
Once the custard is baked, sprinkle granulated sugar over the top while smoothing the surface. Burn the sugary surface with a kitchen torch. (If you do not have a kitchen torch, you can use the broiler.)