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Thursday, December 16, 2010
A Toast to Macarons, Contact me, 9" x 11"Aren't we overdue for a toast to Paris macarons?
There's a NEW!! how-to DIY macaron cook book out
Macarons:Authentic French Cookie Recipes just came out on Tuesday. YAHOO!
It looks quite 'authentic' and lovely to boot.
Especially since last visit I took another macaron making class...
I've yet to acquire the essential pastry accoutrements but I'm giving it a serious think...
I took the 2-hour class at La Cuisine Paris in the Marais...
There were 10 of us and it was all in English - HOORAY!
We got TONS of practical information and lots of hands-on practice...
Like how to tell when your Italien meringue is just the right consistency...
And the right temperature and not a point more.
Good ingredients are bien sur primal.
Trader Joe's has a very nice almond powder - who knew?
We all got to wreck havoc on squeezing out the lemon macaron shells...
It was rather dramatic when they went in the oven.
And even more thrilling when they came out!
Unfortunately some students took it upon themselves to multi-sample the broken or slightly imperfect macarons. Unfortunately some students promised they would subtract their eaten samples from the final take-home count. But of course they FORGOT. 
If you're in Paris right this minute race over to Pierre Herme and taste his special Xmas flavors before they disappear off the shelves on December 23rd.
There's a NEW!! how-to DIY macaron cook book outMacarons:Authentic French Cookie Recipes just came out on Tuesday. YAHOO!
It looks quite 'authentic' and lovely to boot.
Especially since last visit I took another macaron making class...
I've yet to acquire the essential pastry accoutrements but I'm giving it a serious think...
I took the 2-hour class at La Cuisine Paris in the Marais...
There were 10 of us and it was all in English - HOORAY!
We got TONS of practical information and lots of hands-on practice...
Like how to tell when your Italien meringue is just the right consistency...
And the right temperature and not a point more.
Good ingredients are bien sur primal.
Trader Joe's has a very nice almond powder - who knew?
We all got to wreck havoc on squeezing out the lemon macaron shells...
It was rather dramatic when they went in the oven.
And even more thrilling when they came out!
Unfortunately some students took it upon themselves to multi-sample the broken or slightly imperfect macarons. Unfortunately some students promised they would subtract their eaten samples from the final take-home count. But of course they FORGOT. Some other students, who had not multi-sampled, were feeling quite murderous towards the samplers...ahem.
C'est la vie.
No blood was shed and the macs did taste terrifically lemony.
If you're in Paris right this minute race over to Pierre Herme and taste his special Xmas flavors before they disappear off the shelves on December 23rd.Or you could take a class at La Cuisine and make your own.
BONJOUR AUTHENTIC FRENCH MACARONS!
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