Macaroon making

I have only discovered these little magical clouds of loveliness since coming to Paris.

I was asked if I would like to join a friend of Bear's at one of the many cooking schools in Paris for an afternoon macaroon making.

How could I say no?

My place was booked at La Cuisine, Paris.

Having never baked in public, and not being in a cookery lesson since I was 14 (so 20 years ago), I was slightly apprehensive but looking forward to it. I love both baking and eating the finished product.

When we arrived at La Cuisine, we were welcomed by the reception staff who were clearly passionate about food - we were given a map of Paris with various restaurants, cookware shops and specialist food shops highlighted - told the best paces to buy marmalade and the famous beurre bordier

We were informed about their market tours which take in local markets and specialist shops, buying local produce then returning to the kitchen classroom to rustle up some tasty treats with the help of the chefs.

After being introduced to Eric, our chef and instructor for the afternoon, the group of 6 of us went into the cellar, scrubbed up and found our work stations. The kitchen was used standard kitchen ware so that those attending classes could be sure they would leave with the ability to replicate at home.

We would be making 2 different types of macaroons - Italian and French. 

We were talked through the differences in the 2 and the science needed for both - there is a very specific failure point from over mixing and too much moisture.

Turns out, macaroon making is quite an exact science.  

We set to work making the different fillings first (so they could sit in the fridge while we made the macaroons)

Me and Cas were allocated fruit filling. There was also coffee butter-cream, vanilla patisserie custard and dark chocolate ganache made by others in the group.  

We were all invited to have a look at the science of making the other fillings, every step was explained and monitored.
When we had all filled the piping bags and sent them to cool, it was time to make the Italian macaroons (the harder of the 2 to make)

The sugar solution had to be heated to exactly 118*C - while this is warming, start to whisk the eggs

Add the sugar to the eggs when it reaches temperature and continue to whisk until the mixture is no longer hot.
While this is happening, sieve the ground almonds and caster sugar.

once sieved - add remaining egg whiles and mix until combined - add any food colouring at this point

Add powdered food colouring rather than liquid so as not to mess with the humidity.
We voted to make purple and the blue colouring got everywhere. I looked like I had been shaking hands with a smurf.

Then its time to combine the 2 mixtures together.

This is a very important part of the process. Its easy to over mix then and ruin the whole batch.
Consistency is key. Its important to add the egg whites and sugar mix a third at a time and fold in gradually while checking for a 'ribbon' consistency.

Pop the mix into a piping bag, pipe small rounds onto a pre-prepared baking tray.

Bake at a low temp for approx 12 mins or until the macaroons 'don't wiggle' (technical term)

Once cooled, the macaroons should slide from the sheet easily, leave to cool and then pair with their soul mate macaroons
Fill with the prepared fillings, squidge them together and allow to stand in the fridge for 24 hours to get the best results (if you can leave them alone for that that long!)

The jam filling ones should be eaten soon due to the liquid content affecting the stability of the macaroons - same with the custard. Eat these first - let the coffee and and chocolate ones stand.


We then made French macaroons, which was a very quick method - and while the macaroons looked different and tasted different when they had just been made, after a few days of standing - they tasted exactly the same as the Italian version.

If you ever fancy an afternoon of learning something 'typically French', and happen to be in Paris, I would recommend this.
Eric, our chef, was friendly, helpful, and had obtained a pastry degree while living in France - his knowledge and passion shone through.

I had a great afternoon and may return to have a bash at croissant making in the future (although that may prove very dangerous for my waste line)