We took the course at the Pastry Training Center of Vancouver. The school is owned and run by Pastry Chef Marco Ropke. Ropke has over 20 years of industry experience and has worked all over the world. The macaron course is offered monthly, but there are so many other wonderful classes offered - I can't wait to take more - especially the bread and fondant classes.
We learned to make 3 different macarons in the class - French, Italian & American.
The French macaron recipe that we used used an Italian meringue, as opposed to a Swiss or French (who knew??), because it retains more air.
|Chef piping out his lemon macarons|
|Before you bake the cookies, macarons have to 'rest' to form a skin|
|Using a mortar & pestle to crush coffee beans for our macarons|
|Infusing the coffee in cream to flavour the filling|
|Chef piping the lavender chocolate filling onto his lemon cookies|
|Our finished coffee macarons|
|Chef's finish products|
|The bread in the pic above prompted this tweet|
|During class we snacked on salad, brie & fresh homemade sourdough multigrain bread|
|I love the organization of the kitchen|
|Love these guys!|
|The front case showcasing goodies from the classes|
|Sample from the fondant class!!|
I definitely recommend taking a class. It was super fun and really easy to follow along. And don't forget to follow Chef Ropke on Twitter: @pastrytraining