This post has been postponed for 2 months,but better late than never.. right? 🙂
Macaron class by Chef Nation was lead by Chef @odiedjamil – famous macaron chef in Jakarta and Chef @Saura_237. I adore her lemon pie, almond pound cake with lemon frosting etc…
The class was start without me, since I was came very late (20 minutes late) and no wonder they need to start on time. because Macaron need a quite long time to finished – especially with the humidity of Jakarta. Ok, this is the step by step…. hopefully I didn’t missed anything:
First, we prepare the almond and icing until mix well. You will see the color is well blend… Then put half of white eggs to almond and sugar, again mix well (clue: no shiny part as below). If you want to color your macaron, put the color paste at this step.
For meringue method: we beat the white eggs with low speed until half stiff. Meanwhile boil sugar & water up to 118C. Slowly, pour to white eggs and beat until stiff.–> just found out that this method called as italian meringue method. And this method is used by Pierre Herme… oowww
Divided three.. put one part at the time to almond, mix. Be careful to not over mix.
Fill a pastry bag/plastic with batter, pipe out around 4cm macaron with space 2 cm each on baking sheets lined with parchment paper. Let macaron sheet for at least 2 hour in AC room – or until dry. Jakarta is very humid, so you have to put the baking sheet in cool room or it won’t dry. At this step, we left our macaron and have a lunch break…. 😉
Thank you @chefnation – Odie and Saura, it’s a fun class and both of you really shows your passion in baking…. envy!! Now, let’s practice.. practice!!