I was excited to make those colorful French Macarons. But they didn't really turn out. It was very pleasant to cook with some very nice ladies though - who didn't seem to mind too much that I'd brought my camera to class.

Mary Ann, Sandra, Nancy and Susan... I did buy the book, "Les Petits Macarons. It does seem like a great book. It explains that the "Swiss" meringue is the STIFFEST of the 3 batters. Also, there is a very important step which was never discussed... "Macarooner" - which is an extended folding process employed to thin the meringue to a smooth, almost dripping texture before piping.

Photographer:
vici
Uploaded:
2012-06-13
Tags:
class cook cooking macarons meringue school
Camera:
Nikon FE
Film:
Lomography Color Negative 100 (available in our shop)
City:
Reno, NV
Country/region:
United States
Year:
2012
Albums:
Cooking Class

3 Comments

  1. grazie
    grazie ·

    hello!!!

  2. trw
    trw ·

    Macarons, done well, are a personal fave!

  3. vici
    vici ·

    @grazie dude, that's not me - it's Susan. But she reminds me of me.

More photos by vici