Though this process may be slightly more difficult, I like it leaps and bounds better than the “French Meringue” method I’ve tried in the past. The method that we learned was the “Italian Meringue” version, which involves making a sugar syrup that gets poured into the egg whites to create a very stable meringue. What can I say- I wanted to have a thorough knowledge of this stuff!)
(I felt like the most annoying student though, as I literally asked a question after every step she explained. The classes are all taught in English, and the subjects range from making macarons, croissants, baguettes and other French desserts.īriony, the pastry chef who taught our class was wonderful and very very knowledgable. I took my class from a lovely cooking school in Montmarte called Cookin’ with Class. My teacher in Paris answered lots of questions that I thought both you guys (and I) may have, so I’m including that as well! Nevertheless, I’ve now made these twice since coming home, using two slightly different methods, and I feel pretty good about sharing what I learned with you.
Let me start by telling you this- making perfect macs is a lot easier in a huge classroom kitchen with all the ingredients pre-measured, weighed and sifted with a professional pastry chef at the helm than in a minuscule kitchen all alone. I’ve been wanting to post this since the day I took my Macaron Class in Paris a few weeks ago, but have been waiting to gather some information from my at-home attempts at making them before sharing what I know with you. I debated all weekend how much macaron info I should share- but decided on all of it- so here you go.
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