Macaron, sweet macaron

The French macaron is one of France's most well-known mini pastries and is absolutely decadent! There are so many different flavors and marques to choose from that it can sometimes be a little difficult. After a taste test in the winter, Shelley and I thought it would be best to go to a macaron class and learn how they are made!

Shelley & I during the class

Saturday morning we found ourselves at Le Nôtre cooking school, home to some of the best macarons! We chose the "classics" class where we would learn to make chocolate, cafe and vanilla. The class was taught entirely in French! I can now honestly say that my French language immersion has worked as I got through the class with almost no problem!

Le Nôtre Ecole de Cuisine

Our instructor, Chef Legras, walked us through the first batch of macarons, vanilla, and took the time to explain why specific ingredients were used and the difference between the different types of sugar. He also explained why the order of ingredients was important, which I've been known to ignore once or twice in my baking past...

Chef Lagras at the end of the class, assembling macarons

After the first batch was in the oven, he had us work on each of the steps so that we could fully understand what we were doing. Getting the perfect macaron size and shape was a lot harder than it looked! Each one had to match so they would all bake evenly and in order to make it easier to sandwich them later. However, that is a lot harder than it sounds, so they were not all equally sized.

Piping macarons

The hardest part was not forming a small peak on the top of each shell after we picked the pastry bag up. While the shells were cooling, we were able to make the three ganache fillings which were used to sandwich our macarons.

Macaron Steps

The class was three hours long but time passed quickly as we were always busy and the class was lighthearted and fun. At the end of the class we were give recipes for each of the three flavors and boxes filled with our homemade macarons. After trying them they were a bit crunchy, but the filling and the macaron flavor were spot on. I think they were a little overcooked as they were all different sizes making it impossible to bake them evenly. Shelley and I now understand the difficulty in making the perfect macaron!