• Class Session:             1 day class /  2 sessions / morning /  afternoon
• Lunch:                           Included
• Total hours:                  6 hours
• Delivery Language:     English with Thai translation
• Age:                             18 years old minimum
• Suitable for:                 Amateurs
• Accomplishment:         Lenôtre certificate
• Student per class:        Maximum 12

Recipes:

• Strawberry
• Vanilla
• Milk chocolate and passion fruit
• Coconut

Join us for a delightful journey into the world of French pastries in our Macaron Class! In this hands-on workshop, you will learn the art of creating these delicate and colourful confections.

Learning Outcome: Macaron

1. Preparing meringue:
   • Mastering the Meringue: Learn how to create the perfect Italian or French meringue base for macarons, which is essential for achieving the right texture and structure. This involves:
     • Whisking egg whites to the correct consistency (soft peaks or stiff peaks) and slowly adding sugar to create a stable meringue.
     • Understanding the differences between Italian (sugar syrup poured into whipped egg whites) and French meringue (dry sugar added to egg whites).
2. Macaronage Technique:
   • Macaronage: Master the folding technique that combines the meringue with the almond flour and powdered sugar mixture, achieving the right consistency to pipe. The batter should flow slowly and gently from the spatula, with a ribbon-like texture.
   • Learn how to judge the perfect macaron batter consistency to avoid a runny batter or one that is too stiff, both of which will affect the final product.
3. Piping Perfect Shells:
   • Piping the Macaron Shells: Learn how to pipe evenly sized macarons with smooth, round edges. The key is controlling the piping bag and ensuring uniformity in size for even baking.
   • Understand how to properly leave space between the piped macarons to allow for expansion while baking.
4. Resting the Shells:
   • Learn the importance of resting the piped macaron shells before baking. This step allows the batter to form a thin skin, which contributes to the signature smooth, glossy surface and helps with the development of the iconic “foot” or ruffled edge at the base of the shell.
5. Baking the Macarons:
   • Master the art of baking macarons with the correct temperature and time to achieve a crisp outer shell with a soft, chewy interior. Learn how to handle issues such as overbaking or underbaking.
   • Understand how to adjust the oven temperature based on the size of the macaron, and whether you’re baking on a fan-assisted or conventional oven.
6. Creating the Filling:
   • Learn to create a variety of macaron fillings, from traditional buttercream to ganache, fruit curds, or jam. Explore different flavor profiles and textures for your fillings.
   • Understand the proper consistency for filling the macarons—thick enough to hold between the shells but not too runny to ooze out.
7. Assembling and Maturing the Macarons:
   • Learn how to pair matching shells and assemble the macarons by piping the filling in the center and gently pressing the shells together.
   • Understand the process of maturing the macarons by letting them sit in the fridge for 24-48 hours before consuming to allow the flavors to meld and the texture to improve.
8. Troubleshooting Common Issues:
   • Foot Formation: Master the process of achieving the perfect “foot” (the ruffled edge) that defines a macaron. Learn how to troubleshoot if the foot doesn’t form, whether it’s due to batter consistency, overmixing, or baking temperature.
   • Cracking or Hollow Shells: Learn why macarons sometimes crack or form hollow shells and how to adjust the technique to prevent these issues.
9. Decoration and Presentation:
   • Learn how to decorate macarons with different techniques such as piping designs, dusting with edible gold, or filling with flavored ganaches for an elevated look.
   • Understand how to present macarons as part of a gift, special occasion treat, or dessert display.

General Learning Outcomes:

• Precision and Technique: Gain the skills to handle delicate meringue and batter mixing, perfect your folding technique, and master piping accuracy to produce consistently beautiful macarons.
• Flawless Texture and Appearance: Achieve macarons with a smooth, glossy exterior, perfectly shaped feet, and a tender, chewy interior.
• Flavor Innovation: Develop your creativity in flavor combinations for both the macaron shells and fillings. Learn how to incorporate different flavor extracts, fruit purees, or chocolate to make your macarons unique.
• Troubleshooting and Refinement: Build confidence in identifying and correcting common macaron-making issues, ensuring that every batch is a success.
• Presentation Skills: Learn how to beautifully present macarons, making them a show-stopping dessert for special occasions.