The Art of Macarons

I recently had the opportunity to take a macaron making class at Sur La Table in Boca Raton, Florida while visiting my aunt.  Since we do not have a Sur La Table in north Florida, I had no idea how amazing their cooking classes were, but I quickly found out that they’re really great!

I’ve made macarons at my house many times but I still had questions about some issues that kept reappearing while making them (sticking to the silicon, too thick of batter, etc.).  I was so excited to receive a professional lesson and it surely did not disappoint.

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As we arrived, they had beautiful, warm pop-overs displayed for us to choose from.  And if that weren’t enough, they had an amazing strawberry butter to compliment it.  YUMMY!

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We started off by watching our instructor make a batch.  She was extremely comprehensible as she gave instructions.  It was then our turn to make ours…

Batch #1: Strawberry Ganache Macarons
These were SO tasty and relatively easy to make.  I especially enjoyed learning how to make the ganache, which was much easier to make and work with than I imagined.

Batch #2: Honey Cardamom Macarons
These were hands-down my FAVORITE!!  Since making these, I have put cardamom in everything!!  This was such a beautiful combination of flavors!

This was such a fun class to take and I would highly recommend it for anyone that is living or visiting near a location that has a Sur La Table!  The macaron process can be a little fussy but it’s always worth it when you get to eat the finished product… even the mess-ups!

Note: Sur La Table is not a sponsor of this post.

 

 

Ruffles and Macarons

15 thoughts on “The Art of Macarons

  1. Lovely! I took a class here in Toulouse last Saturday, as well! Did you make them with French or Italian meringue? I’d tried to make mine before with a hand mixer, which I think was an issue & I stirred my sugar.

    Liked by 1 person

    1. How cool – what a coincidence!! We made them with French meringue but I’d be interested in trying to make them with the Italian meringue. I think one of my biggest struggles with making them is the humidity in Florida – it makes it very difficult for them to dry before cooking. They taught us that a box fan does wonders so I’m looking forward to adding that to the process! 🙂

      Liked by 1 person

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