Macarons
To change things up a bit, we will make “macarons à l’assiette”, meaning larger, plated macarons.This is a format of macarons found in nice restaurants, where, instead of individual cookies eaten with one’s fingers, they are beautiful larger macarons that have been filled with fruit as well as creams, and are generally more decorated and presentable as a dessert.
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
Saturday, august 1 · 2-5pm
Class flavors:
Pistachio & Raspberry - filled with pistachio mousseline cream and fresh raspberries
Tiramisu - filled with espresso pastry cream, chocolate ganache and mascarpone chantilly 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.
Price: $99
wednesday, august 5 · 6-9pm
Class flavors:
Milk Chocolate & Blueberry - filled with milk chocolate ganache and fresh blueberries
Black Sesame, Coconut & Mango - filled with coconut pastry cream and fresh mango
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