Station break...

As in, we (Rosie and me... well, mostly me) interrupt this not all that regularly scheduled blogging for a not-quilting-related message.  

A few months ago, Ginger called to ask me about taking a cooking class at Sur La Table.  While she initially suggested a Valentine's Macaron class, after looking at the schedule -- and more importantly, the macarons we would be making in class, we decided to take Mastering Macarons.  

The flavors we would be making ~ and sampling ~ would be:

• Banana Macarons with Banana Custard Cream
• Hazelnut Macarons with Praline Buttercream
• Pistachio Macarons with Chocolate Ganache
• Chocolate Macarons with Salted Caramel

I've read about making macarons but while the recipe always seemed pretty straightforward, I figured there were a few highly technical skills that had to be required to make such wonderful confections.  Yes and no.  Actually, make that no and yes.  

While there are definitely a few tricks, it's sort of like making a pie crust.  It isn't hard... so long as you know what it is supposed to look and feel like.  Once you've got that down, it's pretty easy.  That's what I would now say about macarons.

We made these Banana macarons in class.  

I wasn't sure how "hands-on" the class would be since it was just two hours but really, we -- the students -- made those macarons shown above in class.  Chef Michelle did a quick overview of the process, then started the first batch of cookies, the Banana Macarons while we watched and sort of helped.  As soon as that first batch was being piped onto the cookie sheets, she had us in small groups -- of three or four people -- and we started from scratch.  As soon as we were done with one, we started the next one.  It was very informative and a whole lot of fun -- I highly recommend it if you've got a Sur La Table near you.

Since I was busy baking and trying to take pictures with my phone, I hope you'll bear with me as I try to share the process.  

These were our ingredients for the cookie part of the macaron: eggs ~ we use the whites for the cookies and sometimes the yolks for the filling, almond meal or flour ~ which we made using almonds we ground in a spice grinder; and powdered sugar.  Other flavors can be added to the cookies, and food coloring can be used for color.  There is also cream of tartar and granulated sugar that is used with the egg whites to make the meringue.

The eggs are beaten until stiff peaks form.  We then transferred the meringue to a bowl to start the "macaronnage" ~ the technique of mixing flour and meringue to make the macaron "batter".  

The flour/meal and powdered sugar are sifted twice, and any large granules of almond or nut that remain are ground again, and sifted again.  

The flour mixture is sifted into the bowl in small amounts and are "folded" into the egg whites.  

This is Chef Michelle showing us how it is done.  

See the batter in the mirror above the sign?  That's Ginger paying close attention.

This was the pistachio ~ don't you love the green?

Here's where it gets interesting ~ and this is where I was sure I would mess it up.  We've always been taught to be very careful when folding egg whites but with the macaronnage, you reach a point where you have to take some of the air out.  How much depends on how much is still left after all the folding you've done.  If you're a slightly aggressive folder ~ that is usually me ~ then you might not have to "cut" it as much to get the right consistency.  And there's my pie-crust metaphor ~ for the cookies to form and set properly, the batter needs to be firm but still be able to drip slowly when scooped.  So you mix/fold/cut and then test it... mix/fold/cut a little more and test again... until it's just right.

Then the batter gets put into a pastry bag and piped onto a sheet of parchment... with one very brilliant little trick!  A sheet of paper ~ regular old copy paper ~ with rows of little circles all the same size printed on it.  

Piping technique is very important.  The tip should be at a 90-degree angle to the cookie sheet/parchment and just slightly above the sheet.  Slowly squeeze the bag until the batter fills the circle and then quickly twirl off.  If the batter is the right consistency, the little twirl-off-top should sink right back into the batter leaving the top of the cookie very smooth.  

Ginger did a terrific job piping the Chocolate Macarons ~ she was pretty fast and they were all the same size.  Of course... I had gotten the batter to the perfect consistency... (It was luck and by virtue of a really good teacher ~ thank you, Chef Michelle.)

Then the cookies have to rest and dry until they don't stick to your fingers when lightly touched.  

Because we needed to hurry the macarons along a bit, we used hand-held fans to speed up the drying process a bit.  

This is a sheet of the banana macarons with some dark brown sugar flakes sprinkled on them.  I thought it gave them the same speckled look as a ripe banana.

After they've dried, the macarons bake for 10 to 15 minutes.  When they're done, they should have a nice "pied" ~ the "foot" or frills that form along the bottom edge of a macaron that makes the cookie distinctive and authentic.  

After about 1 hour and 45 minutes of class, this is what we had...

Some of the Hazelnut macarons got red sugar flakes.  Just because.  

While we were busy mixing, sifting and folding, Michelle and her assistants were hard at work preparing the various fillings for the macarons.  We got pointers on making caramel, custards, ganache and cooked buttercream fillings.  When everything had cooled, we started assembling macarons using pastry bags.

They were really good.  I mean... really, really good.  Good enough to try making at home some day.  I mean, that is why I bought one of those big metal mixing bowls, right?  And this way-too-cute spatula.

I'm just disappointed they didn't have this in red.  By the way, if you're into all-things-aqua, you need to get to Sur La Table soon as they've got all sorts of wonderful things right now in aqua.  They've got kitchen shears with an aqua-and-white gingham pattern on the blades, polka-dot ceramic knives, polka dot or plaid dishes, striped napkins and kitchen towels... all in aqua, aqua and white, and even quite a few things in aqua, red and white.  (And you should have seen the oh-so-cute pink, black and white girlie-girl stuff by the register.  It isn't "me" at all but it sure was tempting nonetheless!)

Seriously, if you have a Sur La Table near you and you can stand the shopping temptations, I highly recommend checking out their cooking classes.  Ginger and I had a really good time.  I think she's going to sign us up for a Paella class next.  (Just so you know... you do get a 10-percent-off your entire purchase, good-for-a-week discount card when you take a class.)    

And lest you think I just played all day... I did get a little "work" done.  Since I was going across town anyway, I ventured over to ETC, a scrapbook-cum-quilting store in Mesa to see what I could find to finish up one of projects I'm working on.  

This ought to do me just fine. 

Hanging out with a friend, fancy cookies and pretty fabric.  It was a good day.  

 

Comments

[Sandi]

Great, now I want to make macarons. I've never even HAD macarons, and I want to make them. Thanks. (No, really, thanks!)

[Tree]

Sounds like a great day, the macarons look delicious - I've never actually tried one but I'm tempted to have a go at making them.

[Carol]

I will be on my way to your house next week...you can practice your macaron baking skills on me! YUM! What a great stack of fabric!

[Cheryl Miller]

I gave my kids cooking classes at Sur La Table as Christmas gifts...they loved their classes as well and suggested I give them again next year. Maybe I will give one to myself...a macaroon class perhaps!

[Thelma]

I hope you're enjoying macarons for breakfast this morning, with some nice French roast coffee, YUM! I rarely try new recipes or techniques at home, the time, the mess, the disappointing result. I need a class! Your macarons look like they should be in a bakery display case, great job!

Now how do I satisfy my newly acquired craving for macarons?

[Nancy]

WOW...Great cookies, good friends and wonderful fabric...that's about as close to Heaven as you can get!!! Hugs...

[Thimbleanna]

Ooooh, you lucky, lucky girl! I'd love to have a Sur La Table in our area -- I LOVE that store. I made a few varieties of Macaroons once and it was REALLY fun. But. There were a few pitfalls -- I think I over-read all the intructions out there on the internet and it was very intimidating. My cookies had pretty feet but they were hollow, even when I tried doing different things to them. But the real problem was that no one in the family really loved them. Not enough for all that work. I'd love to make them again though -- what did you put for filling in the banana macaroons? And do they have a recipe linky anywhere? Your macaroons look fantastic!

[Linda P]

Looks like lots of work - maybe I will be buying mine. Well, unless I could get that cute spatula in the red!! I had to scroll back up to see it in action, but nada. I did used to bake a lot actually - in another life!!
Was wondering if you had a new line of fabbies coming out this spring??

[Dianne]

wow! that looks like so much fun!

[Archie the wonder dog]

Ohhhhh, yummy! They look brilliant! Did they taste as lovely as they look?!

[Lisa]

I always wondered what a French macaron tasted like. For some reason I was surprised when you wrote that they were like meringue! I had imagined them to be more like a cookie. You learn something new everyday! Wish I could taste one. LOL! They sound delish.

[Darlene]

I can see why you and Ginger had so much fun!!!YUM!!!

[Deb A]

Lucky you! Sounds like a very enjoyable day, and the fabric - bright and beautiful!

[May Kristin]

Sounds like a perfect day to me! Macarons and fabrics! I've only tasted macarons once and they were so yummy, want to try to make some someday!

[Sinta]

I just bought the book Miette just to get a great macaron recipe... now this is just icing on the cake... or cookie. I had no idea that Sur La Table had classes. I have to check it out. I think there is one about 45 min from home. It's nice to see you in the "kitchen" again:)

[Renee]

mmmmmm delicious fun! xo, R

[ina]

That looks like a very expensive class when you add in the cute utensils and the stop at the fabric store. ;p

[Ramona Chester]

Looks like fun but you didn't say which was your favorite! They all looked great!

[Janet Holland]

Friend, food, and fabric - you had a super, fantastic day!

[Jane]

Any day with food, friends and fabric is a good day. I am so glad you had fun, you deserve it! Also I love the containers. Maybe you an Pat Sloan will help me get my sewing room really organized.

[Auntie Pami]

One of my fondest memories is a pizza class I took with my Dad at Sur la Table. We had our father-daughter bonding date. Even though it took us two hours to get there. I suggest if you get a chance to do that, do it. It is fun!

[Amy DeCesare]

I'm pretty sure this post just changed my life. I've kind of been admiring macarons from afar but have a feeling I'll be trying to make them sometime, having seen what they are all about. Correct me if I'm wrong, but it looks like they are gluten-free, too! (Depending on the filling.) My mom has to stick to that kind of food, so these would be great to make for her. No Sur La Table in my area...maybe someday. I was just thinking what fun this post was, and then the fabric photo appeared at the end...perfect!!! Sigh...