French Parisian Macaroons

July 16, 2011 2:30 pm
July 16, 2011 4:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President Street, suite 2E, Brooklyn, NY, United States, 11215

The macaroon is factually a light, baked petite confection of pleasure to uncover. They are so tasty because they capture wonderment in their delicate, cloud like exterior that is so tangibly elusive while exciting our palettes with a sugar foundation and layers and layers of flavor to unlock in a moment. With the ingredients brought to us courtesy of summertime, we reach a whole new dimension of excitement in flavors. When you sign up for this class, you’ll learn the make-up of a macaroon, talking about what makes them tick, the traditional versions, modern varieties and experience what makes them so vivacious and delicious! You’ll walk away armed with the proper technique from the French meringue method to the Italian method, for producing sweet & seasonal fillings and discuss common errors and troubleshooting methods. Fear the macaroon no more, we are here to deconstruct the myth together and blend the best of summer’s bounty with the best of Parisian macaroon technique! Become more astute when it comes to these delicate treasures and sign up today!

Recipes: Strawberry Basil Cream Macaroons with Sugar Fried Basil Leaf; White Chocolate Peach Macaroons; Blueberry Macaroons with Lemon Buttercream, Tomato Macaroons with Lemon Olive Oil Cream

Class Type: Individual, hands-on cooking class

Class Notes: Learn the French method for making delectable macaroons!

Shawona Jones

Shawona Jones is a trained painter/ sculptor with a passion for sweets. She took her art background and placed it in a mixing bowl with sugar and spice to create a small cake decorating business with flair. Her painting skills shine through in her cakes with every new design. From anniversaries to weddings, she brings an artistic element to her cakes as well as great flavor. She believes in bold flavors to compliment the bold designs. Shawona combines her Pratt Institute days with those she cherishes at the Institute of Culinary Education every time she gets a new cake order. Her motto is to make a cake look too good to eat, but taste too good not to.

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