This past weekend, Sarah and I went to a cooking class. We learned the delicate art of French patisserie, so it was really more of a baking class. In the two hours we spent at our local Sur La Table, we learned how to make French macarons, sablé cookies, and madeleines. While this doesn’t necessarily help our goal of learning how to cook food other than cupcakes and cookies, we sure had a lot of fun!
We started our class by preparing the little meringue shells for our Raspberry Macarons with Earl Grey Ganache. I have never been a fan of earl grey but I cannot stop eating these little guys! While the ingredients for macarons are pretty simple, the time and technique is what makes them one of the most expensive cookies.
We are going to try out this recipe, similar to the one we used at Sur La Table.
- Do not leave your meringue unattended (we almost over-whipped ours!) You should stop whipping when it can stand up on its own or else the ingredients will separate.
- Pipe your macaron batter straight down on the pan. They won’t be smooth if you pipe on an angle (see above).
- Don’t bake your shells shiny, like in the picture. We were warned they could possibly explode if not fully dried before baking. Tap the pan until they’re mostly flat then let them dry out a bit.
- Refrigerate your ganache before filling your macarons. It results in much less of a mess!
- Refrigerate your cookie dough overnight for easy cutting and baking.
- Make sure you cut your dough log straight down. Cutting on an angle results in some funny baked cookies.
- Make sanding sugar stick to the edge of your cookies by using a light egg wash before baking.
Lastly, we made a classic french cookie, Madeleines. Our madeleines were chocolate with some more chocolate drizzled on top. Deliciously decadent but my vote still goes to the classic vanilla madeleines.
- Fill that madeleine tin about half way full, they will definitely rise in the oven!
- Make mini bunt cakes with any leftover batter!
Overall, this class was extremely educational and incredibly fun! I’m confident it helped us with our technique and baking skill set. But we will know for sure when we put those skills to the test, stay tuned♥
Check our your local Sur La Table for cooking class schedules.