The macaroon is a light, baked petite confection of pleasure to uncover. But perhaps you’re wondering what is a macaron… Is it a misspelled macaroon? In fact, the two are close relatives. The macaron is the French variety of macaroon that is made with almond flour and has a smoother, meringue-like consistency. It is often served with two cookies sandwiching a layer of buttercream or jam and becomes an irresistible treat that excites the palette with a sugary foundation and layers of flavor to unlock as you dig in. Using natural and organic ingredients, including locally made jams and preserves, we will reach a whole new dimension of excitement in our class where you’ll learn the make-up of macarons and how to create them. You’ll learn the traditional version as well as some modern variations and you’ll learn, first hand, what makes them so vivacious and delicious! You’ll walk away armed with the proper technique for making the outer cookies, producing sweet & seasonal fillings, and constructing the delicious sandwiches. We’ll also discuss common errors and troubleshooting methods. By the end of this class you’ll have everything you need to create your own confections of pure pleasure.
Recipes: Pumpkin Macarons; Ganduja Chocolate Hazelnut Macarons; Key Lime Macarons
Class Type: Local Author/Chef
Class Notes: Learn to make a French version of the macaroon that is as delicious as it is fun!
Michael Krondl is a food writer, culinary historian, cooking teacher and all-around foodie. He has written article after article on food and travel for the likes of Condé Nast’s Traveler, Marie Claire, New York Newsday, Family Circle and Saturday Night. Krondl is the author of Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of The New York Public Library. Krondl lives in New York. He is currently working on a book that will enable him to travel the world and get really fat. See his blog Sweetspot for more on that! Contact Michael