Macarons
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
sunday, december 13 · 2-5pm
Class flavors:
Crème Brûlée - filled with vanilla bean pastry cream, and topped with crispy caramelized sugar
Apple Pie - filled with salted butter caramel with cinnamon, and bits of Granny Smith apple
Café au Lait - filled with espresso pastry cream
Join Chef Justin to learn how to make French macarons using the Italian Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which involves cooking the egg whites with a hot sugar syrup, creating a méringue that is very stable, meaning that it’s not as easily deflated.
tuesday, december 15 · 1-4pm
Class flavors:
Coconut Matcha - filled with coconut pastry cream and dusted with matcha powder
Pineapple Mango - filled with puree of fresh pineapple and mango
Peach Cobbler - filled with vanilla bean pastry cream and fresh peach puree
Join Chef Justin to learn how to make French macarons using the French Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which is convenient, as it’s the fastest method of making macarons. However, it is also the more technical method, because the meringue is very fragile, and can be easily deflated.
Price: $99