The highlight of our Spring ’14 trip was attending classes in Paris.
Researching many hours of where to attend La Cuisine Paris, cooking school met all my needs and more.
The Macaron classes are all about the details! Beginners, decorating class, intensive class and french and Italian macarons.
The French method is the most commonly used in macaron recipes, because it results in the correct texture and taste for the French macaron.
The Italian method is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar, but the downside is that it results in macarons that are too sweet and harder to bake correctly.
We learned both methods and Pastry Chef Justin was such a great instructor and really helped us understand the difference.
I wanted to share a few photos of our Italian macaron making;
Now that we have the fillings prepped it time to make this magnificent colorful cookie; the french way! 
This is one of the most important steps of perfecting the macaron. Stirring, but not over-stirring. Adding just enough air is key to Macarons.
Chef Justin checked everyone’s and explained that the cookie will flop if this step is not precise.
All ready and this step is also very important in making sure you are steady with your hand and keeping the same size.
Sink full of the most gorgeous hues!
First batch out of the oven
Learning and understanding the process of this vibrant cookie has really made me appreciate the cost of them, along with so much respect the chef that created them.
It is definitely not something to attempt if your patience not at a high for that day.
I will be forever grateful for this experience and cherish it as much as the day I was there. I will return again one day and look forward to taking more classes to improve my culinary skills on french cuisine.
If you are interested in classes while in Paris I highly recommend this school. The classes cover all your needs in baking, pastries, cooking and understanding the art of french culinary.
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