Don't call them macaroons. These gorgeous, delicate, intricate Parisian macarons have very little in common with coconut macaroons. Parisian macarons are elegant meringue-based confections, sandwiched between a delectable array of fillings that can be anything from bitter chocolate ganache, light-as-air buttercream, and sweet-tart fruit jams. And they are just as beautiful as they are delicious.
In this workshop, our home baker extraordinaire Pim will teach you two principal techniques for macaron shells (French Meringue method and Italian Meringue method) and three elemental bases for macaron fillings (ganache, buttercream, and fruit).
hese exquisite little beauties sure are tricky to figure out, but once you master the basic technique in the first half of the workshop, we will turn to more intricate flavor combinations in the second. By the end of the day you, too, will be able to churn them out by the dozens. (Incidentally, the macaron shells are totally gluten-free, made with only almond meal, egg whites, and sugar. Just in case you care about those things.)
You'll get your hands sticky and make your own macarons. We will discuss common faults in macarons and how to avoid (or fix) them. You'll also take home the macarons we make in the class to share with (read: show off to) your friends and family at home. For a pictorial review of Pim's Macaron class, click here.
All CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
Tuition for this workshop is $115.
Register online: http://www.growbetterveggies.com/growbetterveggies/2011/04/in-the-kitchen-with-chez-pim-macarons-madness.html