Macaron Class is one of my most popular.
It seems crazy that there are only four ingredients in these little morsels, but many find them hard to master. Like any patisserie item, there are techniques you either have to learn or understand to get them right. They’re easy, but if you don’t know what you’re looking for, I can see how you might struggle. The recipes that do list all the tips are so long people push them aside as being too hard. You know they could be written in shorthand if you know the techniques. In fact, you only need the ingredient list/quantities if you know the technique of making Macaron.
So, if you’ve had trouble with your macaroon making, or you want to use just four ingredients and not the many that are used in those packet mixes, this is the class for you.
What will you learn?
In the class, I’ll share my recipes, tips and discuss the science behind making these yummy little treats, once you have the information they’re a breeze. You get to use the same equipment you may have at home so you’ll find them easy to reproduce. You’ll get a handout and a box of macaron to share with your family and friends.
What to bring to Macaron Class.
We keep the classroom as cool as possible for food safety reasons, so if you feel the cold, bring a cardie.
Students are requested to wear flat, enclosed, shoes for comfort and safety when participating in any hands-on class. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
If you wear an apron, why not bring it along. We organise everything else, including a box to take your macaron home in.
Here are some photos of mine and my student’s macaron