My biggest goal for my trip to France was to take a macaron class in Paris. Not only do I jump at any opportunity to use a real kitchen with tons of counter space, but I also wanted to learn some new tricks for making my favorite dessert. I definitely have experience in making these guys, but I believe that you can always learn something new. I ended up going with a class at La Cuisine Paris, and it was the perfect way to round out my vacation. The class was just two hours long, so it didn’t take away too much time from sightseeing, but I learned so many new things about making macarons that are (dare I say?) rivals to those at Ladurée!
Our instructor Guillemette was really helpful and funny — the class was very hands-on, so we really got the chance to do everything from making the macaron batter to piping it and filling the cookies! We made two flavors: white chocolate raspberry and lemon. I was a little hesitant because I don’t love white chocolate, but with the raspberry mixed in it was absolutely delicious!
After our macarons were baked and cooled slightly, we took to our pastry bags and started filling them. I was really impressed by how glossy and puffy they came out using Guillemette’s method. When I’ve made them differently in the past, they have been a little flatter and they brown quickly in the oven. Before I knew it, it was time to head back to Lyon and bid farewell to the lovely kitchen at La Cuisine Paris. Unfortunately my friend and I were running a bit late, and we actually had to run to the train. Note to self: macarons are too fragile to run with. Don’t worry though, they still tasted amazing and we still ate ALL of them!