One week after my 1st Macaroon Class at the Biltmore, here we go again with 6 students thrilled to learn how to create perfect macaroons….
As usual, everybody is happy to be here and we start the class in a relax mood despite the stormy weather that took place in the morning which means heavy sudden showers….
Stormy weather is also known as a nightmare for pastry chef as the moist is not good for puff pastry, choux pastry, crispy tuiles….. and as I was afraid of…. not good for macaroons either!
Eventually, we achieved our class with pretty good results but the consistency of the mix quickly became runny when it should be smoothly firm…. and the “croutage” of the macaroons took forever….. we had to find the best spot in the kitchen to move all the trays, lower the temperature and start shivering and finally bake the shells even if they were still sticky and shiny….
Some of them rose in funny ways, others burst but most of them behave and allowed us to create beautiful macaroons.
Here is the result…. not so bad…..!
And for those of you who want the recipe…. here is the link: