My good friend Jennifer Buege, Senior Editor of Cooking
Pleasures magazine, came over to Bret's Table recently and
taught a group of us how to make French macarons. She took
a class in Paris this past spring to learn how to make these
classic delectable goodies.
It was hot and humid that day, the worst kind for making
anything with meringue We lost several batches to the
humidity but figured out that if the oven door was propped
open for half the baking time, the steam was able to escape.
Chocolate ganache, sweetened cream cheese with
strawberries, caramel and caramel with apple butter filled the
centers.
It was a wonderful afternoon, even with the heat. Jennifer did
a great job and I hope that I can convince her to come and
teach again, maybe the next time she learns something new at
a Paris cooking school.
Pleasures magazine, came over to Bret's Table recently and
taught a group of us how to make French macarons. She took
a class in Paris this past spring to learn how to make these
classic delectable goodies.
It was hot and humid that day, the worst kind for making
anything with meringue We lost several batches to the
humidity but figured out that if the oven door was propped
open for half the baking time, the steam was able to escape.
Chocolate ganache, sweetened cream cheese with
strawberries, caramel and caramel with apple butter filled the
centers.
It was a wonderful afternoon, even with the heat. Jennifer did
a great job and I hope that I can convince her to come and
teach again, maybe the next time she learns something new at
a Paris cooking school.
|
| Making French Macarons |
| French Macarons |
Ours would have looked
like these had it not been
so humid.
like these had it not been
so humid.
Before going into the oven
Pulling them from the oven
Bob, Chuck, Bob, Carolyn, Joe, Jennifer, Diane (I was behind the
camera)
camera)
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