GOLDEN VALLEY, Minn. - Chef Terry John Zila is at it again with his second Sel et Terre pop-up restaurant. Join him for a 10-course holiday feast on Sunday Dec. 10.

The meal will include Gilded Savory French Macaron with Goat Cheese, The Red Salad, House Cured Salmon, Scallop, Lamb Chop, Beef Bourguignon and so much more. For more information on the menu and the event check out Terry John Zila's event Facebook page. You can call or email Terry for reservations: 612-237-0129 or

Basic French Macaron Recipe

Equipment Needed:

Digital Read Instant Thermometer
Pastry Bag with 1/2-inch tip
Convection Oven Preheated to 350ºF

1¾ cups + 2½ tablespoons (212 grams) almond flour/meal
1¾ cups + 1 tablespoon + 2 teaspoons (212 grams) powdered sugar
¼ cup +1½ tablespoons (82 grams) egg whites
¼ cup + 2 tablespoons (90 grams) egg whites
1 teaspoon Vanilla Paste
1 cup + 3 tablespoons (236 grams) granulated sugar, plus a pinch for the egg whites
⅔ cup (158 grams) water

Food Color Paste
2 tablespoons Cocoa Powder (For Chocolate Macarons)

1. Preheat the oven to 350°F (convection) or 375°F (standard).
2. Place the almond flour in a food processor and pulse to grind it as fine as possible.
3. Sift the almond flour and powdered sugar into a large bowl and whisk together. Mound the almond flour mixture and then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the ¼ cup +1½ tablespoons (82 grams) egg whites and combine with a spatula. Add the vanilla paste to the mixture and food coloring (if using) stirring until evenly distributed. Set aside.
4. Place the remaining ¼ cup + 2 tablespoons (90 grams) egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
5. Combine the 1 cup + 3 tablespoons (236 grams) granulated sugar and the water in a small saucepan and heat over medium-high heat. When the syrup reaches 248°F, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk.
6. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl will still be warm to the touch, the meringue should have cooled; if not, continue to whip until it is cool.
7. Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time (you may not use them all) until when you fold a portion of the batter over on itself, the “ribbon” slowly moves. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose.
8. Transfer the mixture to the pastry bag with the ½-inch tip. Hold the bag upright ½ inch above the center of one of the traced circles and pipe out enough mixture to fill in the circle. Lift away the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the bag.
9. Allow cookies to rest for 20 minutes before baking.
10. If using a convection oven, bake for 8 or 10 minutes, until the tops are shiny and crisp. If using a standard oven, place the sheet pan in the oven, immediately lower the oven temperature to 325°F, and bake for 9 to 12 minutes, until the tops are shiny and crisp. Set the pan on a cooling rack and cool completely. If using a standard oven, preheat it to 350°F again.

To fill the cookies, use pistachio paste, chocolate ganache, lemon curd or raspberry jam to sandwich in between the specified cookies, or create your own flavor combinations.