I went to The Gourmandise School to learn the secret of baking French Macarons. There are many blogs documneting their experiements and experiences with macaroons but I decided to get a hands-on experience with it. It turned out to be really fun and I enjoyed the session! Myths like aging the eggs for a week, or hitting the pan on table before baking are actually not necesary.
Hazelnut Macarons with Milk chocolate passionfruit ganache, Vanilla Macarons with lemon curd, and pistachio macarons with Italian Raspberry buttercream, or pear buttercream. :) There are actually many versions that can be made if you tweak some of the flavors and ingredients. I'm looking forward to making more varieties in the future. :)
Steps: Place the almond flour, salt, and powdered sugar in a food processor. Important to sift the mixture.
Fold about 4 times, before cutting through the batter in the middle, and continue to fold .
Remove cookies after 10 minutes of cooling.
On to the fillings...
Pictures with the instructors~Clemence and Hadley :)
Love, Cherry :)
P/s: more pictures can be found on this site: