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.

Fotógrafo:

vici

Subidas:

2012-06-13

Etiquetas:

class cook cooking macarons meringue school

Cámara:

Nikon FE

Película:

Lomography Color Negative 100 (disponible en nuestra tienda)

Ciudad:

Reno, NV

País:

United States

Year:

2012

Álbums:

Cooking Class

• #453118
• #9c6032
• #d4b963
• #9c9564
• #f0f0df