Our Macaron Class in Paris Step by Step
STEP 1: Each of our pastry or baking classes starts with the careful measurement of all our ingredients. A critical step in achieving the desired results.
STEP 2: It will then be time to prepare the fillings of the macarons – an opportunity for the class to make different flavours and textures that they will share later in the class.
STEP 3: The next key step in making macarons is the art of making the right meringue. How much to beat the egg whites, when to add the sugar, how to judge the readiness of it all, etc.
STEP 4: Mixing almond powder, powder sugar (aka compound sugar), egg whites and colorant will be the first step to prepare the famed cookies.
STEP 5: And it is time for the macaronade. This is a critical step if there ever was one. Getting to what we call a lava consistency is your objective – under the watchful eye of your Chef of course.
STEP 6: The next step will be the piping of the macarons in rows of beautifully coloured dots. To be basked before being paired as yummy sandwiches.