I'm in Paris for a week and while I'm here I'm fulfilling one long standing romantic Parisian vision - Cooking School!
Today was Macaroon class. I know these wee round parcels of almond joy have become something of fashion statement - wait, has that fashion already passed by? - well regardless, it seems they're still an essential part of a modern french baking education.
Today's key Macaroon findings:
- Don't put the food colouring in with the egg whites. Add it to the batter just before piping.
- If you get a little peak in your unbaked macaroon that wont come out when you bash the tray just wet your finger and push that peak down.
- You don't just have to use almond meal - you can use pretty much any kind of nut.
- In France you can by egg whites in bottles - like milk bottles. Genius.