It was so dainty. So cute. But it was so bloody technical and taxing on my chubby fingers that I will probably never make another Macaron again. The only reason I was there, at The Cooking House, was because of the free voucher I got from the My Nourishment Magazine launch a couple of months back. So what makes the Macaron so darn special? Like the cupcake before it, the Macaron, a French confection that resembles a pastel-colored sandwich cookie use to be so “indie” but is now entering the mainstream. If there was ever a Macaron craze, it is here and we are in the thick of it.
The cute French teacher said in her sexy French accent ” add a gram too many or too little.. and you can just say goodbye to your Macaron. Same goes for the temperature.” That’s comforting! I mean, one has to be so damn precise. Can someone just tell me, precisely when may I eat the Macaron? The teacher also said that it’s a labour of love. Only make the Macaron for someone you love. (Honestly, I can’t think of anyone I love that much!)
So here I am, at the Cooking House. If not for the cajoling and encouragement from my good friend Fatboybakes (baker extraordinaire) and Chef Ryan K. (25 year old chef extraordinaire), I would never have gone for the class in the first place. So enjoy the “slaving over tiny french pastry dessert” photos, as this, is my labour of love!
Believe it or not, the teacher said I had a pretty OK technique.
See, near perfect semi-spheres!
Not bad huh? Well, did I enjoy my first class? Of course! Tremendously actually, because of the great company, the excellent teacher and my new found friends.
Photos courtesy of my gorgeous and talented Japanese friend, Yasuyo, on my left(who incidentally has an excellent food blog called “Que sera sera Deco’s Diary”
) and the handsome dude on my right is an energetic, talented guy, studying to be a Chef.