Ganache Macaron - Learning to Make Macarons
I arrived at 10am and was greeted by Paul and Audrey. Their small bakery was already in full swing making hazelnut and chocolate macarons, and I jumped at the chance to taste one.
These were being made for an Estee Lauder company event. Ganache Macarons have produced these delights for lots of big companies and events, and they are very, very good at it!!
These were being made for an Estee Lauder company event. Ganache Macarons have produced these delights for lots of big companies and events, and they are very, very good at it!! I had chosen two flavours that I wanted to make in advance and so a small work station was set up with all the ingredients I needed.
I chose 'Raspberry Ganache' and 'Coffee and Brandy' as my 2 flavours. I figured once I knew how the extra liquid/alcohol would behave I could adapt the Coffee and Brandy recipe to use Lemoncello, Cointreau or Malibu for future experiments. (my family and friends are going to love me even more now) The 'lesson' was with Paul who patiently explained all the process and ingredients to me. Explaining how they only use natural flavours and powdered colours (which gives more vibrant colour to the finished product).
We quickly set to work making the fillings. While these were cooling in the fridge we got started on the most temperamental bit - the Macaron shells. These are fussy little things who don't behave themselves if there is ANY deviation from the recipe (so it is more like rules).
After a short time, which very much depends on the oven, the little treasures were ready to come out.
We let them cool down and then paired them up so both sides are the same. The last step was filling them with the ganache mixture, then we neatly packed them into little boxes that I would be sharing with my husband and friends over the next few days.
They can be kept for up to a week in an airtight box in the fridge, and can also be frozen.
Mine didn't last this long strangely enough !!
The bowl they are whisked in has to be completely clean and dry, the eggs should be aged, when they are whisked they form stiff spikes that don't droop, when you mix in the almond flour and sugar you should do it with 15 (ish) turns of the bowl... That last bit is the only 'ish'.
When they were mixed Paul taught me to pipe them and then we let them rest to form a skin before going into the oven. This skin helps them to form the desired 'feet' at the bottom.
This is probably the step I had rushed in my earlier attempt and one of the list of reasons my Macarons have always failed
Don't be fooled by anyone who tells you that these little bite sized treats are easy to make.
There are lots things that can go wrong with almost every step of the process.... I guess thats why you need to consult a finance expert before you commit to buying a box... well at least in Switzerland you do.
I discovered Ganache Macaron online when looking for cooking classes in London. They were very prompt to answer my emails and 'tweets' and thy had an impressive array of flavour options. I made what my husband would call and 'investment' and booked a private class at their East London bakery.
I absolutely loved this class and would highly recommend it for anyone with a passion for these little treats. Its a great birthday present for a loved one - where of course you will reap the rewards too, and could even be a good company team event. My husband and friends LOVED the Macarons I made during my 3 hours at Macaron Ganache and are all looking forward to me practising with new colours and flavours. These are going to make me very popular indeed !!
Their website can be found by clicking on their name below. If you want to buy you can do so via an online food delivery company as they don't have their own outlet.
Ganache Macaron 402 Railway Arches, Mentmore Terrace, London E8 3PH
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