Macarons, do you like them? I do! I am not so crazy about them but they are so pretty and quickly becoming everyone’s favorite! 😛 The best ones I have tasted were brought from La Maison du Chocolat. Errr…I have yet to taste macarons from Le Goûter Bernardaud and Ladurée.
I got to learn how to make them last year but since we had to make cakes, eclairs and macarons in that same class, I couldn’t really focus just on macarons. So when my company offered a class that is just for macarons (and in English!), I enrolled right away.
The class became a bi-lingual class because I was the only one who couldn’t understand 100% Cantonese. Haha! But the instructor is very understanding and accommodating.
I got to make these macaron which has got those “ruffled feet”. 🙂 They really make them look gorgeous! However, most were sort of hollow so I should really have another go at home.
A couple of tips she gave us were:
- When piping, pipe it vertically and as close to the paper as possible to prevent those kisses looking macarons.
- Let the macarons “dry” until the shell is not sticking to your finger when you check if it’s ready.
- Take them out of the oven if the macaron is not sticking to the baking cloth/paper anymore.
Here are some pictures from the class, I would want to make them at home very very soon especially after reading so many articles about them yesterday, it has inspired me to make better ones!
I would have to say that letting them mature in the refrigerator makes them so much better! Ours were only in the freezer for 5 minutes and the ones by the instructor may have been in the refrigerator for about a day or two and it was chewy and looks absolutely gorgeous! The orange ones are hers, the pink ones are mine! 😛 There a lots of room for improvement but they do look good! 🙂
My husband gobbled up most of the macarons I brought home! I guess it tasted quite good! 😛