A Class with Mademoiselle Macaron

In April I found my self in full cake swing again, after an illness and tonsilectomy filled start to the year.  Thankfully, someone else was doing the planning, and tidying, when I went to a class with Mademoiselle Macaron. The class takes place at her little shop, and it is a lovely place. We did get a coffee break half way through, so we had a chance to enjoy the cafe part, not just the kitchen part – which was also fun, being filled with decorations, flavouring and gadgets that I could covet.

Macaron display

With a brief history of the macaron, and how her shop came into being, we got started. She demonstrated making the rose flavoured ones, then we got on with making our own. Working in pairs (with just 8 people in total), we had our own work station – and mine was the pistachio flavoured one. It’s unfortunate I don’t actually like pistachios, but everyone made a different flavour, then you got a mixed box at the end so it didn’t matter too much.

After a lot of beating of egg whites and debating how much green was enough, we had two trays ready to sit and skin over, before baking. You can see the other flavours too – vanilla, orange and chocolate.

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After a demonstration on making ganache, we then made our pistachio filling, which had a lot of ground up pistachios in it.

filling

It was then coffee time – I had a tasty hot chocolate, but we also had some oreo mouse pie, and a kouign amann (familiar from the Great British Bake Off), which were both super delicious.

Hot chocolate

When we went back through, the macarons were all ready and cooled – and thankfully, pretty impressive looking. They were also a good even size, so putting them into pairs went pretty well too.

macaron

They were then carefully filled, and that was them. The key word is carefully – squeeze them, and they do not fare well!

Filled macaron

With the macarons finished, we filled our gift boxes, and headed for home. Sadly not to eat them, as you are supposed to leave them 24 hours before eating, so the filling can kind of merge with the shell. I did at least manage to leave them til lunch time the next day, and they were lovely – although the chocolate was my favourite, unsurprisingly.

Macarons

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1 Comment (+add yours?)

  1. Charlotte
    May 17, 2015 @ 14:47:12

    they look good Kimberley shame you won’t be here next week -shame party not in Edinburgh you could have made the cake. xx

    Reply

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