The dessert of choice in Paris might not be what you think, those guessing the eclair are wrong, the chocolate mousse if fine, those thinking the suculent crepe should come around to the crepe as your new favorite lunch accucramont, lord knows I have. The hot dessert in Paris the macaron. To continue the plan to bring Paris back home with me in my over expanded suitcase I took a macarron class.
I figured after a three hour class at Cooking with Class french cusine school I would be cranking out macarrons like crazy after I got home... oh how wrong I was... but how delicious.
Our Pastry Cheif Briony melting white chocolate. She was great and really friendly, while it was a cooking class there was a lot of just watching her. Turns out I have been doing almost all of my pastry cooking wrong over the years. Melting chocolate ... wrong .... melting sugar .... wrong ... making meringue ... wrong. There were only 5 of us in the class so plenty of chances to see and hope in to help.
This would be a proper Meringue.
Something that is starting to look like macarons.
See mine are almost as good as the chiefs. Though it turns out ziplock bags with the corner cut out are not the same as pastry bags with tips ... who know?
They look like party favors.
Macaron Television.
We were all served espresso while we were waiting for our macarons to bake. By the way this is the first oven I have used in two months.
We mainly made small ones but Briony made two big cookies so she could show us how to make a show piece out of them. That would be peach sherbet with fresh strawberries.
That would be delicious, and it was.
As pretty as a desert as this makes it is not so pretty eating it as we devoured it in a matter of a few minutes.
Gold dusting the white chocolate macarons.
My creations!
We made three flavors Blackberry, White Chocolate Lemon and Salted Buter Carmel. Fun fact: none of the flavoring is in the shell it is all in your filling. It is best to make your cookies up a day before you want to eat them so the flavor from the filling melds into the cookie better.
We couldn't wait. This picture was taken a mere hour after the class.
Luckily everyone got 13 in the class so we ate some and had some more a few days later, the flavor does get more intense but they were still pretty good an hour afterwards as well. Fun Note: the cookies two days later were much more apparent which batch the chief mixed up and which ones we the students mixed up, all tasty just not as airy.
Looking forward to polishing off the rest of them tonight. When the chief email us the recipes she also invited us to email her freely when we freely when we fail at home. Apparently we will fail at home, I will let you know.
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