In this class we will be: Chocolate Salted Caramel Macaron / Passionfruit and White Chocolate Macaron
Sam Leith, journalist at The Guardian, boldly proclaimed: “Until you've attempted a macaron, you're nobody, baking-wise”. We agree! There is certainly a bit of an art to creating the perfect macaron. How do you get them perfectly round and smooth? No cracks? And how do you get them to have feet?? These are only some of the questions that Macaron enthusiasts spend hours online discussing.
During this 3.5 hour class, we will unveil the mystery and show you how to de-bug your macaron-making at home. You will learn how to turn out perfectly delicate and refined little pastries, how to choose the right equipment, as well as key hints & tips for ingredients.
We will be making two different types of macaron shells and fillings, as well as giving you ideas for many more exciting flavours to try at home.
Check out Sam Leith's article in the Guardian about macaron making in the Lab: How I learned to bake Macarons