I returned to Le Petit Paris yesterday for another of their fun workshops, this time [basic] macarons (there’s also an advanced macarons workshop!) … Stefan provided instructions for plain and chocolate versions (the plain could be flavored as desired, we used vanilla); there’s a number of steps involved but this was a less complex workshop than some I’ve gone to … the shells are made with an Italian meringue recipe using egg whites and almond flour, while the ganache filling is (for the chocolate one) simply heavy cream and melted chocolate!
As always I took photos throughout the afternoon:
I recorded a few videos also – these two show the careful folding of egg whites / flour / chocolate into the shell mixture so that the egg whites don’t lose the air that’s been beat into them, and show piping the shells which takes care but we learned quite well within about 20 shell attempts!
M&I / GBMINI 